Creamy Potato Salad
Potato salad is a staple at any gathering, from summer barbecues to family dinners. This recipe for Creamy Potato Salad Everyone Can Eat is not only delicious but also inclusive, offering a plant-based twist on the traditional dish. With its creamy texture and savory flavors, this potato salad is sure to be a hit with everyone at the table.
Why You’ll Love This Creamy Potato Salad
This potato salad combines tender chunks of russet potatoes with crunchy celery, zesty red onion, and fresh scallions, all tossed in a creamy dressing made from vegan mayonnaise, lemon juice, and dijon mustard. The addition of smoked paprika and maple syrup adds a subtle sweetness and a hint of smokiness, making this salad a flavorful delight. Best of all, this dish is entirely plant-based, making it suitable for vegans and those with dairy allergies.
What You Need to Make Creamy Potato Salad:
- Russet potatoes
- Celery stalks
- Red onion
- Scallions
- Vegan mayonnaise
- Lemon juice
- Dijon mustard
- Maple syrup
- Smoked paprika
- Sea salt
- Black pepper
- Fresh parsley
How to Make Creamy Potato Salad
- Cook the Potatoes: Start by bringing a large pot of water to a boil. Make sure there’s enough water to fully submerge the potato chunks. Carefully add the peeled and cubed potatoes to the boiling water. Let them cook for about 8 minutes, or until they are fork-tender but not mushy. It’s important to avoid overcooking, as you want the potatoes to hold their shape in the salad. Once done, drain the potatoes in a colander and run cold water over them to cool them quickly.
- Mix the Salad: Transfer the cooled potatoes to a large mixing bowl. Add the thinly sliced celery, minced red onion, scallions, vegan mayonnaise, lemon juice, dijon mustard, maple syrup, smoked paprika, sea salt, and black pepper. Gently mix everything together until all the ingredients are well combined, ensuring the potatoes are evenly coated in the creamy dressing.
- Serve and Garnish: Transfer the potato salad to a serving dish. For an extra pop of color and flavor, sprinkle the top with a little more smoked paprika and freshly chopped parsley. This not only enhances the presentation but also adds an additional layer of flavor.
Tips for the Best Potato Salad
- Make Ahead: If you have time, prepare the potato salad a day in advance and let it sit in the refrigerator overnight. This allows the flavors to meld together, making the salad even more delicious.
- Customize the Ingredients: Feel free to add other vegetables or herbs to the salad, such as dill, chives, or pickles, to suit your taste preferences.
- Serving Suggestions: This potato salad pairs wonderfully with grilled vegetables, veggie burgers, or as part of a picnic spread. It’s versatile enough to complement a variety of dishes.
Enjoy Your Creamy Potato Salad
This Creamy Potato Salad is not only a tasty side dish but also a great option for those following a plant-based diet. Its rich, creamy texture and flavorful seasoning make it a standout at any meal. Whether you’re serving it at a family gathering or enjoying it as a weekday lunch, this potato salad is sure to become a favorite.
Creamy Potato Salad
Ingredients
- 4 large russet potatoes peeled and cut into 1-inch chunks
- 2 celery stalks thinly sliced
- ½ red onion minced
- 2 scallions thinly sliced
- ¼ cup vegan mayonnaise
- Juice of 1 lemon
- 3 tablespoons dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika plus more for garnish
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons Freshly chopped parsley plus more for garnish
Instructions
- Bring a pot of water to a boil, enough water to submerge the potatoes in. Carefully add the potatoes to the boiling water, let cook for 8 minutes or until fork tender, do not let the potatoes turn to mush. Drain the potatoes in a colander and run cold water over them to cool them.
- Transfer potatoes to a large bowl and add the celery, onion, scallions, mayonnaise, lemon juice, dijon mustard , maple syrup, smoked paprika, salt and pepper. Mix until everything is combined. Transfer to a serving dish and sprinkle with smoked paprika and parsley, if using.