Creamy Potato Salad

A simple summer favorite like potato salad can easily be made healthier by using an egg-free mayonnaise. Try Follow Your Heart’s Vegenaise, Earth Balance’s Mindful Mayo, or Hampton Creek’s Just Mayo for a rich, creamy flavor without the artery-clogging cholesterol. Leaving the skin on the red potatoes gives the dish added color and texture. This updated classic will make the perfect accompaniment to a veggie burger at your next backyard barbecue.

Creamy Potato Salad

8 servings

  • 3 ½ lbs. red potatoes, cut into 1 inch cubes
  • ⅓ cup egg-free mayonnaise
  • 2 Tbsp. Dijon or brown mustard
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1 cup celery, diced
  • ½ cup red onion, chopped
  • ¼ cup parsley, finely chopped
  1. Boil the potatoes in salted water until they can be easily pierced with a fork – make sure not to overcook or the salad will be too mushy. Drain and rinse in cold water. Drain again and set aside to cool completely.
  2. Meanwhile, combine the mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl and mix well to combine.
  3. When the potatoes are fully cooled, place them in a large bowl with the celery, onion, and parsley. Mix gently to combine. Add the mayonnaise mixture and toss well to coat. Cover and place in refrigerator for at least 2 hours. Adjust seasoning before serving.