Potato Salad 3-Ways

June 24, 2024

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

Plant Strong Team

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!