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Classic Potato Salad - Oil Free!

Updated: Sep 16, 2020

As summer is coming to an end, I wanted to give you guys one more delicious and easy recipe perfect for the last of our warm days here in Pittsburgh.

Classic potato salad that is oil-free but tastes just like the potato salad you enjoyed before being whole food plant-based.

I think all of our grandmothers would be pleased with how spot-on this recipe is to the original!

Print the recipe here:

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Classic Potato Salad (Oil-Free)
By: Brittany Jaroudi 
The Jaroudi Family
3 cups of potatoes cooked with the skins on
(I like small red skin potatoes or Yukon gold)
1/2 cup raw cashews (or hemp hearts or sunflower seeds) 
½ cup silken tofu (or white beans!)
2 tbsp lemon juice 
1 tbsp apple cider vinegar 
1 tsp garlic powder 
1 tsp onion powder 
1 tsp white miso
¼ cup unsweetened nondairy milk 
1 ½ cups red onions diced 
1 ½ cups celery diced 
1 tbsp Dijon mustard
1 tbsp dried dill
Dash of Smoked Paprika
1.)  Cook the potatoes until fork tender, drain water – and set aside in a large bowl
2.)  Mash potatoes slightly
3.)  Blend together all of the sauce ingredients in a high-speed blender 
4.)  Add in chopped red onions, celery, Dijon mustard, and dried dill to the large bowl with potatoes -- Stir well
5.)  Add in the sauce to classic potato salad mixture and fold in
6.)  Sprinkle on smoked paprika and refrigerate classic potato salad

I hope you'll give these recipes a try, and let us know if you liked it!

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Sep 10, 2022

This is so good but I have trouble getting the correct ratio of potatoes to dressing. How many pounds of potatoes do you use?

Apr 23, 2023
Replying to

She used 3 pounds. I will measure out 1 pound and weigh it…then put a bowl on the scale, zero it out and add 3 pounds worth. ;)

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