Potato Salad 3-Ways

Potato Salad 3-Ways

Potato salad is the perfect accompaniment to our PLANSTRONG Burgers and Epic Brats on the grill! Here are three PLANTSTRONG-approved renditions that are plant-based and oil-free!

Author

PLANTSTRONG Team

Category

Dinner

Ingredients

• 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
• 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
• 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

1. 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.
2. Drain potatoes and let cool slightly. Slice into thin rounds and place in a large bowl.
3. Add hummus, mustard, pickles, and pickle juice to potatoes. Stir to combine fully. Lightly salt to taste if necessary. Serve!
4. 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.
5. Drain potatoes and let cool slightly. Slice into thin rounds and place in a large bowl.
6. In a small bowl, whisk together tahini, yogurt, lemon juice, and Dijon mustard.
7. Add sauce, red onion, herbs, and olives to your potatoes. Stir to combine fully. Lightly salt to taste if necessary. Serve!
8. 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.
9. Drain potatoes and let cool slightly. Slice into thin rounds and place in a large bowl.
10. Heat a non-stick pan over medium heat. Add red onion and sauté for 5-7 minutes, or until soft and slightly translucent.
11. In a small bowl, whisk together sautéed onion, apple cider vinegar, stone ground mustard, and smoked paprika.
12. Add sauce to potatoes, along with fresh parsley. Stir to combine fully. Lightly salt to taste if necessary. Serve!