Good ol’ potato salad, it has been far too long!
For someone who really likes potato salad, it seems like FOREVER since I last had any. At least 4 years! Add another 1-2 years if we’re talking about the last time I had good potato salad. (You know, the homemade stuff!)
Speaking of good vs. bad potato salad, what is up with grocery store potato salads? I mean besides being loaded with preservatives and crazy sounding ingredients, why are they always so awful? They always remind me of cold mayonnaise-y mashed potatoes. Most of the salad is awful and mushy and there’s hardly any actual potato pieces. No texture, no crunch, just bleh.
I want potato salad that’s bursting with flavour, loaded with different textures, actual pieces of potato, and lots of colourful veggies. Lastly, I don’t ever want it to be confused with cold mashed potatoes. Yuck!
The first step to good potato salad is selecting some good potatoes of course! These pretty Creamer potatoes from The Little Potato Company are absolutely perfect! This is the Terrific Trio, a combination of red, blue, and yellow Creamer potato varietals. Aren’t they lovely for spring? I swear, they were just begging to be turned into my new favourite potato salad! The tender, nutrient-rich skins don’t need to be peeled which adds fibre, texture, and pops of colour to this potato salad.
I’ve loaded this recipe with crunchy chopped veggies to really get enhance the rainbow theme. I had “Roy G. Biv” racing through my brain while I was at the grocery store and every colour is accounted for:
Red: Red bell pepper and red Creamer potatoes
Yellow: Yellow Creamer potatoes
Green: Dill, green onion, green bell pepper, and pickles
Blue: Blue Creamer potatoes
Violet: Purple onion
See, all the colours of the rainbow! (Just in case you thought I really just meant colourful potato salad. 😀 )
This recipe takes very little effort to throw together. Creamer potatoes cook quickly and I used my food processor to slice/grate my veggies. The active cooking time is pretty short but try to account for the time needed for the flavours to marry and intensify. I’d suggest making it a day ahead of time for optimal flavour. This recipe is easy to tweak to your own taste preferences. I like to add extra dill and pickles for a kick.
This post is sponsored by . We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much at
- , quartered
- 1 tsp salt
- 5 tbsp vegan mayo
- 3 tbsp pickle juice
- 1/4 tsp salt
- 1/4 tsp paprika
- black pepper to taste
- 1/4 cup carrot, grated
- 1/4 cup celery, thinly sliced
- 3 tbsp dill, finely chopped
- 1–2 tbsp garlic dill pickles, finely chopped
- 1 tbsp red onion, chopped (and soaked in ice water for 10 minutes)
- 2 tbsp green onion, finely chopped
- 2 tbsp green bell pepper, finely chopped
- 1/4 cup red bell pepper, finely chopped
- In a large pot, cover the quartered Creamer potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
- In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper. Add the dressing to the potatoes while they’re still warm. Mix with a fork, mashing slightly to thicken the dressing.
- Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
- Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
- Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.