Find your potato salad bliss. 

By Rebecca Firkser
August 15, 2019
Jennifer Causey

Everyone loves potato salad—or so it would seem. That classic American version that appears at every event after Memorial Day (chopped celery and sometimes egg, absolutely packed with mayonnaise) isn’t everyone’s first, or even second choice these days. Mayo is a constant point of contention among families and groups of friends. Like cilantro, some folks just hate the stuff. And do people even really like celery? A warm German potato salad could be a good alternative in that case (tangy mustard-based dressing, slicked with caramelized onions), but it does have bacon in it, so you’re jeopardizing the potato salad experience of any non-meat-eaters in the house. It’s pretty easy to swap in Veganaise in the classic recipe, but what if your favorite vegan doesn’t like creamy dressing? Look to this potato salad flowchart, that’s what! It’ll help you find your potato salad bliss.

Julian Birchman

Get the recipe: German Potato Salad

Get the recipe: Classic Potato Salad 

Lentil and Green Bean Potato Salad with Shallot Vinaigrette

  • ½ cup beluga lentils, rinsed and picked through
  • ¼ cup, plus 2 tablespoons olive oil
  • 2 pounds small Yukon Gold potatoes, halved or quartered if larger than 1 inch
  • Kosher salt
  • Black pepper
  • 1 shallot, minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • ½ pound green beans, trimmed and sliced into 2-inch pieces
  • 2 cups arugula

Preheat the oven to 400 and place a medium saucepan of salted water over medium high heat. Bring the water to a boil, reduce heat to medium, and cook lentils until tender, about 15 minutes. Drain and set aside.

Meanwhile, toss potatoes on a rimmed sheet pan with 2 tablespoons olive oil and plenty of salt and pepper. Bake until potatoes almost fork tender, 25-35 minutes depending on their size, tossing halfway through. Add green beans to the sheet pan and toss with the potatoes. Bake for an additional 10 minutes. Set pan aside to cool slightly.

Finally, make the vinaigrette: In a large bowl, whisk together shallot, vinegar, mustard, and lemon juice, then slowly stream in ¼ cup olive oil until the mixture is emulsified. Toss the lentils with the vinaigrette, then toss in roasted vegetables. Season with salt and pepper to taste. Let salad sit for 10 minutes, then toss with arugula and transfer to a serving dish.

 

Greek Yogurt and Sour Cream Potato Salad

  • 2 pounds baby Yukon Gold or New potatoes
  • ½ cup kosher salt, plus more for seasoning
  • ¾ cup sour cream
  • ¼ cup Greek yogurt
  • 2 cloves garlic, grated
  • 2 tablespoons Dijon mustard
  • 6 scallions, thinly sliced, divided
  • ½ cup, plus 2 tablespoons freshly chopped dill or parsley, divided
  • 1 cup lightly crushed kettle cooked or ruffle potato chips (the stronger kind, not the weak shattery ones)
  • Black pepper

Wash potatoes and place in a large stockpot of water salted with ½ cup kosher salt. Bring water to a boil over medium high heat, then immediately reduce heat to a simmer and until potatoes are fork tender, about 15-20 minutes (keep an eye on them!). Drain potatoes and transfer to a sheet pan to cool quickly. When cool, halve the potatoes.

Meanwhile, in a large bowl, mix together sour cream, yogurt, garlic, mustard, 4 of the sliced scallions, and the ½ cup dill or parsley. Season with black pepper. Toss with potatoes and chill until you’re ready to serve.

When you’re ready to serve, toss the mixture again, then transfer to a serving dish. Top with remaining scallions, dill or parsley, and crushed potato chips.

 

Creamy Vegan Smashed Potato Salad

  • 1 ½ pounds baby Yukon Gold or New potatoes
  • ½ cup kosher salt, plus more for seasoning
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 2 shallots, minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 2 stalks celery, diced
  • 2 dill pickles, minced
  • ½ cup freshly chopped dill

Wash potatoes and place in a large stockpot of water salted with ½ cup kosher salt. Bring water to a boil over medium high heat, then immediately reduce heat to a simmer and until potatoes are fork tender, about 15-20 minutes (keep an eye on them). Use a heat-safe liquid measuring cup to scoop out ¼ cup potato-cooking water and set aside. Drain potatoes and transfer to a sheet pan to cool quickly. When cool, use the bottom of a glass or measuring cup to gently smash the potatoes.

Meanwhile, in a large bowl, mash the cannellini beans with 5 potato halves until very smooth. Whisk in potato-cooking water, shallots, mustard, and vinegar. Slowly stream in olive oil until mixture is emulsified. 

Add celery, pickles, and all but 2 tablespoons of the dill to the bowl along with the potatoes, and gently toss the mixture to combine. Transfer to a serving dish, and top with remaining dill.

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