I love potato salad. My mom made it all the time during the summer months, as a dinner side or a potluck or party dish to pass. It was creamy, loaded with mayo and mustard, and
Oil Free Recipes
We’ve talked before about why oil free recipes are part of our lifestyle, and while we aren’t 100% oil free, we try to make more and more of home cooked meals without oil. We are actually starting to prefer the oil free versions of these meals over the ones that are laden with oil.
Some of our favorite oil free, whole food plant based recipes are:
- WFPB Deviled Potatoes
- Best Damn Taco Filling
- Greek Pasta Salad with
Oil FreeDressing Oil FreeBasil Vinaigrette
- Grilled Potato Salad with
- Carrot Dogs
- Garlicky Kale Salad
Oil Free Creamy Potato Salad
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We use red potatoes, but you could use gold or all purpose potatoes as well. In the past we’ve also added about a half a block of firm tofu cut into small cubes, to mimic the white part of the hard boiled egg. We did not add them this time, but it does add a little texture to the salad if that interests you.
Creamy and delicious, this oil free potato salad won't dissapoint. Pair it with a carrot dog, veggie burger, or a pulled jackfruit and you have the perfect picnic meal, (or eat it as your main dish – I won't judge).
- 2-3 pounds Red, Gold, White Potatoes, cut into bite sized pieces
- red wine vinegar drizzle
- 1 tablespoon dried parsley
- 1 batch (3/4 cup) Cashew Garlic Aioli recipe below
- 2 tablespoons yellow mustard
- 3 tablespoon finely diced red onion
- 1/2 cup sliced green olives with pimentos
- 1 teaspoon olive brine
- salt and pepper to taste
Boil Potatoes ( place potatoes in pan and cover with water, bring to boil and simmer for 15 minutes or until knife tender)
Drain potatoes and while potates are still warm drizzle with red wine vinegar – providing a light coating and sprinkle with parsley. Let cool
Once cooled add aioli, mustard, onions, & olives and fold together
Serve or store in refrigerator until serving.
The best whole food plant based homemade vegan mayo recipe.
- 1/2 cup cashews, raw *soak if you don’t have high-efficiency blender
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 2 teaspoons dijon mustard
- water 1/3-1/2 cup based on desired consistency
- pinch salt
- 1/4 teaspoon pepper
Put all ingredients in the blender and blend for about 1 minute until aioli has reached a nice creamy consistency.
Eat More Plants