Potato Salad

This fresh and zippy plant-based potato salad is totally spudtacular and 100% summer approved thanks to our delish as-heck and oh-so-creamy plant-based Sour Cream.

What makes our Sour Cream the perfect potato salad side-kick? We made sure to retain all the real-deal, tangy sour cream taste with all the plant-based goodness you know and love (like real butter beans and oats, hurrah!).

Now, who’s hungry?


Prep time: 10 minutes

Total time: 45 minutes

  • Vegan


Potato Salad

  • 1.5 lbs baby potatoes, sliced in half
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/4 cup capers

Dilly Sour Cream Dressing

  • 1/2 cup Earth’s Own Sour Cream
  • 1/2 cup plant-based mayo
  • 4 garlic cloves, pressed
  • 1/2 lemon, juiced
  • 1/2 tbsp date syrup
  • 1/3 cup fresh dill, diced
  • 1/3 cup fresh parsley, diced
  • 1/2 cup chives, chopped
  • Pinch of salt & pepper


  1. Place your prepped baby potatoes in a pot of cold water and boil on medium heat for 20 mins. Once fully cooked, place them in a strainer and run cold water on them to cool.
  2. As your taters cool, prep all of the ingredients for your salad.
  3. In a separate bowl, mix the ingredients of the sour cream dressing together until fully combined.
  4. Toss all of your prepared potato salad ingredients into a large bowl and drizzle with the sour cream dressing. Mix until well coated and enjoy! 

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