Grammy's Kitchen · Potato Salad · Simple Vegan Potato Salad
One of 103 potato salad recipes we measured
from minimalistbaker.com
111 cooks on minimalistbaker.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 9% |
| acid | 4% | 1% |
| sweetener | 4% | 0% |
| salt | 0% | 0% |
| aromatics | 1% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound small red potatoes ((or sub sweet potatoes // yellow work, too, but can get soft)) |
| 372 g | 2 1/2 cups diced vegetables ((i.e. bell pepper, celery, red onion, etc.)) |
| 120 g | 1 cup raw cashews |
| 79 g | 1/3 cup water |
| 14 g | 1 Tbsp grape seed, olive, or avocado oil |
| 30 g | 2 Tbsp white wine vinegar or apple cider vinegar |
| 13 g | 1 Tbsp spicy mustard |
| 30 g | 1-2 Tbsp agave nectar or maple syrup |
| 12 g | 2 Tbsp dried dill ((or use 4-5 Tbsp fresh dill per 2 Tbsp dried)) |
| 2 g | 1/4 tsp each sea salt and black pepper ((plus more to taste)) |
| 10 g | 3-4 cloves garlic ((minced)) |
| 5 g | 1 tsp hot sauce |
| Fresh chopped parsley |
Method: 6 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was incredibly easy and much more nutritious than other potato salads, including other vegan recipes. Not to mention, delicious! I only had slightly less than 3/4 pound of red potatoes, so I peeled and diced one sweet potato and boiled that with the whol” — a cook, 5.0★
“Fantastically versatile recipe. I used fennel bulb, snow peas and sweet peas with the red pepper and onion, and sunflower seeds instead of cashews bc I had them on hand. Love the spicy dressing! Also, since the starch in boiled potatoes converts to healthy, ” — a cook, 5.0★