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?
Serves: 4
Prep time: 10 minutes
Total time: 45 minutes
- Vegan
Ingredients
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
Directions
- 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.
- As your taters cool, prep all of the ingredients for your salad.
- In a separate bowl, mix the ingredients of the sour cream dressing together until fully combined.
- 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!
