Old-Fashioned Potato Salad (Oil-free, Low-Fat, Added Sugar-free)
Old-Fashioned Potato Salad (Oil-free, Low-fat, Added Sugar-free)
Sneak this super creamy, tangy whole food plant-based potato salad to the next family bbq and watch it disappear. No one will know they're eating a VEGAN salad that has NO mayo, NO oil, NO nuts or seeds, and NO refined sugar. It's low-fat, super filling, and packs A TON of flavor. For best results, make it one day ahead of time so those flavors can meld together.
Old-Fashioned Potato Salad (Oil-free, Low-fat, Added Sugar-free)
Ingredients:
- 1 block silken tofu
- 1/2 cup apple cider vinegar
- 2 Tbsp dijon mustard
- 2 cloves garlic
- 4 medium or 3 large dates
- 1/2 tsp kosher salt
- 2 lbs small, waxy potatoes
- 3/4 cup diced dill pickles
- 3/4 cup finely diced red onion
- 3/4 cup diced celery
- 1 handful fresh parsley, finely chopped
- 1 handful fresh chives, finely chopped
- 1 handful fresh dill, finely chopped
- freshly ground black pepper, to taste
Instructions:
- Combine all ingredients in a high speed blender.
- Blend on high speed until the sauce is perfectly smooth.
- Set aside until the potato salad is ready.
- Pressure cook the potatoes with 1 cup of water until they are fork-tender (about 8 minutes). Alternatively, you can steam or boil the potatoes until they are fork-tender.
- Drain the potatoes and set them aside to cool.
- Once the potatoes are cool enough to handle, chop them into small, bite-sized pieces.
- To a large mixing bowl, add the chopped potatoes, celery, pickles, red onion, and fresh herbs.
- Stir in the sauce and add black pepper to taste.
- Cover and rest in the fridge for at least 3 hours.
Notes:
Calories
157.85Fat (grams)
2.52Sat. Fat (grams)
0.36Carbs (grams)
11.00Fiber (grams)
3.29Net carbs
9.21Sugar (grams)
3.86Protein (grams)
7.73Sodium (milligrams)
241.75Cholesterol (grams)
0.00ABOUT THE RECIPE:
Who doesn’t love potato salad?? It’s the darling of the summer potluck. Creamy, fatty, tangy, and starchy, it’s a filling and familiar side dish. Because I was tired of eating vinegar-based potato salads AND I wanted an option that was super creamy but still low-fat, I set on a quest to make a recipe that would replicate the traditional mayo-coated recipe.
To keep things low-fat, I opted to use silken tofu in place of cashews or seeds. I added a few dates to lightly sweeten it and balance out the acidity from the apple cider vinegar. I ended up liking the added flavor of dijon and fresh garlic.
When you first make the sauce, you WILL be able to taste the tofu. Once it’s been added to the potatoes and has sat for a few hours, the flavor and texture transforms to be super creamy, a little tangy, and a little sweet with no hint of tofu.
RECIPE NOTES:
The easiest, fastest way to cook the little waxy potatoes is in a pressure cooker. I cooked mine on high with 1 cup of water for 8 minutes and they turned out perfectly. If you don’t have a pressure cooker, you can steam or boil them until they’re fork-tender.
Because of the dates used to sweeten the sauce, a high-speed blender is essential for this recipe. If you don’t have one, you can try soaking the dates in boiling water for 20 minutes to soften them OR sweetening the sauce to taste with pure maple syrup.
If possible, let the salad sit in the fridge for at LEAST 3 hours or overnight. The flavor the next day is incredible.
Treat your family to this healthful salad at your next reunion, eat it at home over spinach or arugula as a main dish, or keep it on hand as a quirky snack. No matter which way you eat it, I hope you enjoy it as much as we have!
Did you make this recipe? I want to hear about it! Hit me up on Instagram @notlikemama or leave a comment below. I love to see your versions of my recipes!
Happy Cooking,
Courtney