I guarantee you’ll love my healthy potato salad recipe.
You won’t even notice that the mayo and cream are missing making it a delicious vegan potato salad.
Healthy potato salad
This healthy potato salad recipe is a paranoid pregnant ladies dream.
When I was pregnant the first time I remember the whole food thing being a bit hard as you can expect for a big eater like me.
My doctor was very relaxed about the whole thing and used to tell me I can eat whatever I want but I was one of those paranoid pregnant ladies (at least the first time around – the second I was much more relaxed about the whole thing – the third – food restrictions? What food restrictions?).
To me I’d just rather steer clear of foods I’ve heard bad things about just in case.
One of those is mayo as it’s pretty much raw egg which was on my no-no list.
That meant no good old potato salad.
Potato salad without mayo
You can imagine I was pretty excited when I came across this recipe that promised a potato salad just as tasty as the original creamy version but without the mayo.
It’s actually a healthy potato salad and if you swap the honey for maple syrup or something similar, it’s even a vegan potato salad.
You might also like to try Vegan Sweet Potato bake by The Natural Foodie.
They didn’t lie in the description either.
It’s full of flavour and somehow, it tastes creamy despite its lack of anything even remotely creamy.
I guess maybe the mustard helps?
Why I love this potato salad recipe
It’s great for summer barbecues but I also served it warmed up as a side for our Christmas ham one year too and it was delicious.
It can be made in advance (I think I kept ours for about 3 days in the fridge) so it’s perfect for entertaining.
When cooked potato cools it forms resistant starch which forms a pre-biotic.
What’s that? It’s a food that feeds the good bacteria in our gut to help our immune system.
I am adding it to my salad repertoire as it meets the requirements – not too much lettuce!
A few questions about making potato salad
Can you make potato salad in advance?
Yes this salad can be made a day or two ahead of time and served cold or warmed up for serving.
Just make sure that the salad has come to room temperature before you refrigerate it. If you put something warm into the fridge, it will raise the temperature of all the food surrounding it which is not great for food safety!
You could also just boil the potatoes a day ahead of time and throw it all together when you’re ready to serve.
Do you cut the potatoes before boiling?
You can but if you’re using small potatoes, I keep them whole and cut them after they’ve boiled.
What sort of potatoes should you use for potato salad?
Because you’re going to be boiling the potatoes to make potato salad, you want a variety that will hold its shape when it’s boiled and then cut (nothing worse than a mushy potato salad!).
Look for waxy types of potatoes like red, or yukon gold or ask your green grocer for a recommendation.
At some places, they make a note next to the potatoes that are perfect for potato salad.
If you can find baby potatoes, they’re the best to use for this salad. If they’re really small then you can even keep them whole.
Can you use dried parsley instead of fresh?
Yes you can but you might have to add a little extra as dried tends not to be as full of flavour as fresh parsley.
Fresh parsley will also look a lot prettier.
So what about you? Do you love potato salad? What’s your favourite BBQ side dish?
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- 1 kg chat or baby cream delight potatoes, well-scrubbed
- 3 tbsp flat-leaf parsley, roughly chopped
- 3 tbsp chives, roughly chopped
- Finely grated zest of one ½ a lemon
- Sea salt flakes & freshly ground pepper
- 1 tsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 tsp honey (or maple syrup)
- 1 Tbsp lemon juice
- 3 tbsp olive oil
- Place the potatoes in a large saucepan and completely cover them with cold (from the tap) water. Pop the lid on and bring the pot to a boil then cook for 12-15 minutes or until tender.
- Drain then and set aside for 15 minutes to cool.
- To make the dressing, whisk all the ingredients together and then season with salt and pepper.
- Cut the potatoes in half and place them in a bowl then pour over the dressing and add the chopped herbs and lemon zest.
- Season with salt and pepper and toss well so all the potatoes are coated.
- Serve on a platter and watch it disappear.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 60Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g