The best accompaniment to summer grilling season is potato salad! Here are three Potato Salad versions that are completely Plant Strong-approved. Serve with our Plant Strong burgers and epic brats on the grill!
Potato Salad 3-Ways
Potato Salad 3-Ways
Plant Strong Team
Dinner
Potato salad is the perfect accompaniment to our PLANSTRONG Burgers and Epic Brats on the grill! Here are three Plant Strong-approved renditions that are plant-based and oil-free!
Ingredients
Dill Pickle Potato Salad
- 1 ½ lbs (24 oz) baby yellow potatoes
- ⅓ cup oil-free hummus
- ½ tbsp yellow mustard
- ⅓ cup pickles, finely diced
- 2-3 tbsp pickle juice
Mediterranean Potato Salad
- 1 ½ lbs (24 oz) baby yellow or red potatoes
- 3 tbsp runny tahini
- ½ lemon, juiced
- ⅓ cup unsweetened plant milk yogurt
- 1 ½ tsp dijon mustard
- ⅓ cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- ⅓ cup kalamata olives, chopped
German Potato Salad
- 1 ½ lbs (24 oz) baby red potatoes
- ⅓ cup red onion, finely diced
- ¼ cup apple cider vinegar
- 2 tbsp stone ground mustard
- 3 tbsp fresh parsley, chopped
- ¼ tsp smoked paprika
Directions
Dill Pickle Potato Salad
- Bring a large pot of water to a boil. Once boiling, add potatoes and cook with the lid on for 10-12 minutes, until the potatoes are soft and can be pierced easily with a fork.
- Drain potatoes and let cool slightly. Slice into thin rounds and place in a large bowl.
- Add hummus, mustard, pickles, and pickle juice to potatoes. Stir to combine fully. Lightly salt to taste if necessary. Serve!
Mediterranean Potato Salad
- Bring a large pot of water to a boil. Once boiling, add potatoes and cook with the lid on for 10-12 minutes, until the potatoes are soft and can be pierced easily with a fork.
- Drain potatoes and let cool slightly. Slice into thin rounds and place in a large bowl.
- In a small bowl, whisk together tahini, yogurt, lemon juice, and Dijon mustard.
- Add sauce, red onion, herbs, and olives to your potatoes. Stir to combine fully. Lightly salt to taste if necessary. Serve!
German Potato Salad
- Bring a large pot of water to a boil. Once boiling, add potatoes and cook with the lid on for 10-12 minutes, until the potatoes are soft and can be pierced easily with a fork.
- Drain potatoes and let cool slightly. Slice into thin rounds and place in a large bowl.
- Heat a non-stick pan over medium heat. Add red onion and sauté for 5-7 minutes, or until soft and slightly translucent.
- In a small bowl, whisk together sautéed onion, apple cider vinegar, stone ground mustard, and smoked paprika.
- Add sauce to potatoes, along with fresh parsley. Stir to combine fully. Lightly salt to taste if necessary. Serve!
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