Plant-Based Potato Salad
Plant-Based Potato Salad pairs tender russets with a tangy, bean-and-avocado mash that stands in for mayo, wrapping each bite in a rich, mustard-kissed dressing. Crisp celery and onion add fresh crunch while lemon brightens the flavor. Ideal as a picnic side or make-ahead dish for cookouts and weeknight dinners.
- Prep15 mins
- Cook30 mins
- Serves6
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Plant-Based Potato Salad, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 65 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 7 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 93 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 51
- Heart Health
- 84
- Metabolic
- 37
- Digestive
- 31
- Inflammatory
- 35
- Performance
- 50
- General Wellness
- 1
Pour the great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
- 2
At the same time, put the potatoes in a large pot and cover with salted water; bring to a boil. Lower the heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
- 3
Move the beans to a large bowl. Add the avocado and mash. Add the mustard, yeast, lemon juice, and salt; stir until the mixture is smooth. Add the potatoes, celery, and onion and mix well.
- 4
Chill for at least 30 minutes before serving.
- Calories 129.68 kcal Moderate 6%
- Protein 4.48 g Low Source 9%
- Carbohydrate 17.93 g 7%
- Total Fat 5.28 g Moderate 7%
- Saturated Fat 0.76 g Low Source 4%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.0 mg Low Source 0%
- Sodium 342.39 mg Moderate 15%
- Dietary Fiber 5.08 g Moderate 18%
- Total Sugars 1.21 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 55.26 mg Low Source 4%
- Iron 0.98 mg Low Source 5%
- Potassium 508.49 mg Moderate 11%
- Vitamin A 5.89 mcg Low Source 1%
- Vitamin C 4.15 mg Low Source 5%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Mustard
- Celery
- Onions 🧅
About This Recipe
Plant Based Potato Salad is an American side dish recipe made with 9 ingredients. It takes about 45 mins, serves 6, and is rated easy. Key ingredients include Avocado, Celery, Coarse Salt, and Diced Onion. Each serving provides about 129.68 kcal.
Recipe Questions
- What is Plant-Based Potato Salad?
- It is an American salad recipe made with 9 ingredients, usually served for side dish or dinner or lunch or salad.
- What is Plant-Based Potato Salad made of?
- The main ingredients are Avocado, Celery, Coarse Salt, Diced Onion, Diced Potatoes. The full list of 9 is above.
- How long does it take to make Plant-Based Potato Salad?
- About 45 mins in total: 15 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 129.68 kcal. The full nutrition breakdown is above.
- Is Plant-Based Potato Salad easy to make?
- This recipe is rated easy, with 9 ingredients and 4 steps.
- Is Plant-Based Potato Salad healthy?
- Plant-Based Potato Salad has an easyChef Pro health score of 52/100. Per serving, it provides 129.68 calories and 4.48 g of protein, or 9% of the Daily Value. Worth noting per serving: sodium at 342.39 mg (15% of the Daily Value). It contains Mustard, Celery and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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