High protein and potato salad aren’t two things you probably hear together too often… are they? I think of potato salad as being something you bring to a friendly neighborhood potluck on a warm midsummer day… not necessarily a post-gym snack. But HEY, this potato salad can fill BOTH roles!
Since turning to a plant-based diet, I haven’t sampled any mock-potato salads, nor have I tried to recreate my own version… until now! It was so much fun getting to experiment with such classic flavors in this all-American dish.
As a kid, I always ate potato salad, but I never was in love with it. I really enjoyed the textures and flavors, but I was never a huge mayonnaise fan, so I think that’s what sort of turned me off to the dish.
Luckily, this version uses no mayo at all! In fact, it doesn’t even use a mayo substitute! I actually chose to substitute mayo with pureed white beans to get the creamy texture for this specific recipe. The beans give the salad SUCH a creamy consistency, and adds a (poop) ton of fiber 😉
The beans also make this potato salad a high protein recipe! This proves to be (yet another) answer to the perpetual question: “Where do vegans get their protein from?” Whoopee!!
I will leave here a disclaimer: This is NOT going to taste like a traditional, right-out-of-Grandma’s-kitchen-with-eight-cups-of-mayonnaise potato salad! Because of the squeaky clean ingredients in this recipe, it will taste like a health-ified (but just as amazing) version of the dish. That being said, I’ll let you try it out and judge it for yourselves 🙂
I love this recipe because it’s a ZESTY potato salad… it won’t leave you wanting something (except more potato salad… duh). If you like your potato salad a little less zesty, feel free to half the amount of dijon and/or dill to ~cool things down~.
If you’re looking for another healthy meal idea… check out my DIY Black Bean and Sweet Potato Veggie Burgers!
Finally, if you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share!
HIGH PROTEIN Potato Salad (vegan, gluten-free)
- 2 lbs steamed yukon gold potatoes (about 7 medium)
- 1 medium diced red onion
- 1 small bunch diced green onions (about 1/4 cup)
- 4 stalks finely diced celery
- 1 can white beans *(drained and rinsed)
- 1/2 cup unsweetened plant milk
- 2 tsp pure maple syrup
- 2 tbsp dijon mustard
- 1/2 lemon (juiced)
- 1 tsp salt
- 2 heaping tbsp dill (or 1/3 cup fresh)
- black pepper to taste
First, steam your potatoes (I used a microwave steam basket, but you can also use a double boiler method). Chill your potatoes for at least an hour.
Cube chilled potatoes into one inch pieces and add into a large bowl. Add in red onion, green onion, and celery. Set aside.
To a blender, add white beans, plant milk, maple syrup, dijon mustard, lemon juice, salt, dill, and black pepper. Blend until smooth. Scrape down the sides of the blender at least once in this process.
Pour sauce over potato/veggie mixture and toss gently until evenly coated, taking care not to smash potatoes. Serve with an extra garnish of green onions and/or black pepper. Enjoy!
*Can sub garbanzo beans/ chickpeas.
I adapted this recipe from this one from Forks Over Knives- a website with some AWESOME resources if your new to the plant-based movement (or just looking for even more healthy recipes).