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Potato Salad

September 1, 2015 by Great Grub, Delicious Treats

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One of my favorite summer time food is potato salad. Actually, I love potato salad all year round and this potato salad is vegan and dairy free. I used to put eggs and real mayo in my old recipe, but times have changed and so has this potato salad recipe!

Potato Salad

Being able to enjoy foods that taste great are one of the reason I am able to be vegan and eat a whole food, plant-based diet! It’s not always easy, but having foods like this, that are great tasting, make it all worth it. This potato salad will not disappoint!

Potato Salad

When I am peeling my potatoes, I always have a big bowl of cold water to put the freshly peeled potatoes in. That way they don’t start turning colors on me. Then I just pull one out at a time and cut them to the size I want.

Potato Salad

If you haven’t tried this mayo before, you should give it a try. I am so glad to have a healthier alternative to regular mayonnaise.

Potato Salad

Potato Salad

Potato Salad

Terri
5 from 1 vote
Print Recipe Pin Recipe
Course Potato Salad, Side Dish
Cuisine Plant Based, Vegan, Vegetarian, Whole Foods
Calories

Ingredients
  

  • 5 large russet potatoes peeled, cubed
  • 2 cups Just Mayo
  • 1 cup dill pickles diced small
  • 1/2 cup celery diced (optional)
  • 2 Tbs mustard
  • 1/2 cup red onion chopped
  • Salt and pepper to taste

Instructions
 

  • Peel and cut potatoes into 3/4 inch cubes.
  • Add to a large dutch oven, and boil until potatoes are cooked but still firm.
  • Once potatoes are cook, drain water and set aside.
  • In a large mixing bowl, add mayo, mustard, pickles, onion and celery. Stir until combined.
  • Add potatoes to large mixing bowl and gently stir to cover.
  • Add more mayo if needed.
  • Salt and pepper to taste.
  • Chill and enjoy!
Tried this recipe?Let us know how it was!


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Here are a couple pics that are the perfect size for pinning to Pinterest!

Potato SaladPotato Salad
Enjoy, Terri

Here are some of the different types of mayonnaises available that are vegan, egg free, gluten free, and soy free!

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Filed Under: All Recipes, Dairy Free, Healthy Choices, Plant-Based, Salads, Side Dishes, Vegan, Vegetarian, Whole Foods Tagged With: Comfort Foods, Healthy, Plant-Based, Potato Salad, Side Dish, Vegan, Vegetarian, Whole Foods

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…

Two slices of breakfast pizza on a white plate.
6 tomatillos 4 jalapenos, stems removed 3 serranos, stems removed 2 cloves garlic, roasted ¼ onion ¼ cup water 2 teaspoons salt 2 avocado, diced ⅓ cup cilantro In a medium saucepan, add oil and heat over medium heat. Add garlic cloves and roast until soft. Remove and add to blender or Vitamix. In the same saucepan, add tomatillos, jalapenos, serranos and onion. Cover with cold water and bring to a boil over medium high heat until soft and the color has changed to a pale green. Remove tomatillos and continue boiling the peppers until pale green, if needed. Drain water, reserving ¼ cup. Add the cooked ingredients, salt and ½ cup water. Blend until combined and smooth. Lastly, add avocados and cilantro and blend until smooth. Serve with your favorite chips or top tacos, burritos, beef, chicken or your favorite Mexican recipes.

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