Name: Easy Eggless Potato Salad
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 lbs of potatoes (Approx. 5 medium unpeeled potatoes); ½ cup apple, diced (unpeeled); ¼ cup onion, diced; ¼ cup of red pepper, diced; 1 garlic clove, crushed; 1 Tbsp sweet pickled relish; 1 Tbsp dijon mustard; 2 tsp apple cider vinegar; ½ cup of tofu mayonnaise; Salt and pepper to taste; Lemon juice; 2 Tbsp green onions, diced

Certificates

Plant-Based Nutrition About the Certificate Sample Course Testimonials

Food & Sustainability About the Certificate
Courses

Whole Food, Plant-Based Cooking: A Beginner's Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
Communities

Join CNS Kitchen Join Whole Communities
Articles

Featured Article

WFPB Nutrition Fuels Faster and Stronger Half-Marathon

Articles All Topics Disease Food Sustainability Family & Kids Fitness

Articles In The Kitchen Nutrition Science Social Issues Success Stories Wellness
Recipes

Featured Recipe

Chocolate Molten Lava Soufflé
(7)

Recipes All Recipes Appetizers Beverages Breakfast Condiments Desserts Dips & Spreads Main Dish

Recipes Salad Dressings Salads Sauces Side Dishes Snacks Soups

Cooking Tips No Oil? No Problem Ingredient Substitutions Building Big Flavor Easy Meal Prep Perfect Tofu Taste & Texture Get Your Grill On Batch Cooking & Meal Prep Sweetness Without Sugar
Resources

Whole Food, Plant-Based Diet Guide The China Study Whole The Future of Nutrition
Events

Upcoming event 04/30/2024

Spotlight on Health Webinar – The Heart of the Matter: Nutrition is Only One Piece of the Puzzle

Sometimes we hear a story so heartwarming and inspirational that we have to retell it. The remarkable resilience of both the body and the human spirit is at the heart of this month’s Spotlight on Health. We invite you to join CNS Medical Advisory Board Chair Michael C. Hollie, MD, on Tuesday, April 30, for an enlightening conversation with cancer survivor and heart transplant recipient Dawn Mussallem, DO. Dr. Mussallem is a board-certified lifestyle medicine breast medicine specialist. She will share about her good health habits before she experienced multiple significant health issues and how these habits helped her recover. Her story is inspiring, and so are her tireless efforts to empower others through whole food, plant-based nutrition. Come hear Dr. Mussallem’s recipe for optimal physical and emotional health.

04/30/2024

Upcoming event 05/11/2024

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/11/2024

Event Calendar All Events
About

About Us Dr. T. Colin Campbell Staff & Executive Board Medical Advisory Board News Write For Us Contact Us
Donate
Español

Recipes » Side Dishes » Easy Eggless Potato Salad

By Evelisse Capó, PharmD, DipACLM

(7)

My grandmother always made the best potato salad-- creamy, flavorful, and satisfying. It was the perfect side dish for barbecues and holiday meals.

Prep: 10 mins Cook: 20 mins Yield: 5-6 servings

Gluten Free Low Sugar Nut Free

When she went plant-based, it was a snap to fit this same potato salad into her diet just by substituting a plant-based mayonnaise for the egg mayonnaise she used to use. Now it’s even better than I remember!

Ingredients

2 lbs of potatoes (Approx. 5 medium unpeeled potatoes)
½ cup apple, diced (unpeeled)
¼ cup onion, diced
¼ cup of red pepper, diced
1 garlic clove, crushed
1 Tbsp sweet pickled relish
1 Tbsp dijon mustard
2 tsp apple cider vinegar
½ cup of tofu mayonnaise
Salt and pepper to taste
Lemon juice
2 Tbsp green onions, diced

Instructions

1. Cut the potatoes into small cubes, and boil them for 20 minutes or until tender.
2. While the potatoes are cooking, dice the apples and set them aside in a small bowl with a splash of lemon juice to prevent them from turning brown.
3. Drain the potatoes and let cool.
4. In a bowl, combine the potatoes, apple, onion, pepper, and garlic.
5. Add the pickled relish, mustard, apple cider vinegar, and tofu mayonnaise and mix well.
6. Add salt and pepper to taste.
7. Garnish with green onions and serve!