All Hail the Great and Versatile Potato! or Two Potato Recipes Everyone Will Love

by Sara Andrews

I was inspired by the last bit of hot weather in Wisconsin to share two of my favorite potato based recipes that are excellent for picnics and potlucks.

Both of these recipes contain vegan mayonnaise (contains no eggs – and have the added benefits of no cholesterol and not worrying about these sitting out for a bit and giving anyone food poisoning!).  There are many commercially available vegan mayos available and many of them are carried at standard grocers and even places like Target.  While my personal long term favorite brand is Veganaise – people are raving about Just Mayo and it may be easier to find depending on where you shop.  Or, if you prefer, you can make mayo from scratch – try this recipe from Blender Girl for Raw Vegan Mayonnaise.

Potato Angelspotatoangels

This is a recipe my husband literally begs me to make.  It’s a creative re-imagining of classic deviled eggs.  This recipe is a slightly modified version originally posed on VegWeb – the original posting is sadly now gone.

I do admit I don’t follow the recipe too closely for these – and I recommend you adapt it to your own taste preferences and needed quantities.  This recipe is easy to double or triple.

This recipe makes 12 potato halves – so servings depend on if this is a snack or part of a meal.  I would count on a minimum of four per person depending on the setting.


  • 6 egg sized and shaped potatoes – Peeled and halved
    • the type of potato depends on your preference  – they are peeled so the color doesn’t matter – I usually look for the ones that look the most egg shaped and are of a consistent size so they cook evenly
  • 2 tablespoons olive oil
  • 4 tablespoons vegan mayonnaise (see note above)
  • 1-2 tablespoons of finely chopped onions
  • Dash of hot sauce
  • Salt and pepper to taste
  • Paprika for decoration


  1. Preheat the oven to 350 degrees F.  Coat the potato halves with oil.  I usually put them all in a bowl and stir them with my hands.  Place the potatoes flat side down on the cookie sheet   Bake for about 45 minutes – you may need to bake longer if you are using larger potatoes.
  2. Mix the rest of the ingredients (except the paprika) together in a bowl.  Once the potatoes are baked and have cooled enough to be handled – use a knife and spoon to hollow out the potato – I usually use a grapefruit spoon.  Put the potato you are scraping from your halves into the mayo/mustard mix.  You are creating a small shallow into the potato in which to add the topping – it doesn’t have to be that deep.
  3. Stir the mayo/mustard/potato mixture – try not to eat it right out of the bowl. You can either pipe the mixture onto the potatoes for a very professional decorated look – or just spoon it on like I did in my photo above.  Dust with paprika to make them pretty.

Creamy Vegan Potato Salad

This is my go to creamy potato salad recipe – and I am thrilled at the results each and every time I make it.  Again – you can adjust the amounts you make easily.  The amounts in this recipe Potato Saladmake a large bowlful – seen to the right here.

One of my favorite things about this recipe is the use of broccoli stalk. Who knew it could be so delicious?

My recipe has some minor changes, but you can find the original here.


  • 8 cups (about 8 medium sized) red skinned potatoes largely diced/cut into cubes
  • 1 cup (about 1 bunch) green onions finely chopped
  • 1 cup (about 4 ribs) celery finely diced
  • 1 cup (about one bunch) parsley chopped
  • 1/2 cup (about 1/2 medium) finely chopped red onion
  • 1 1/3 cup vegan mayonnaise (see note in introduction)
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons sea or table salt, plus salt to taste
  • Pepper to taste


  1. Place the chopped potatoes in a large pot – cover them with cool water and add 2 tablespoons of salt to the water.
  2. Bring water to a boil – lower temperature to simmer -simmer for about 10 minutes.
  3. Rinse cooked potatoes with cold water and drain.
  4. Move the potatoes to your serving bowl and mix with all of the chopped vegetables (except the parsley).
  5. Make the dressing:  Stir the mustard, apple cider vinegar, and mayo of your choice with a spoon until combined.
  6. Pour the dressing over the vegetables and mix thoroughly.
  7. Stir in the parsley and season to taste.
  8. Serve chilled or a room temperate.

I hope you enjoy these wonderful potato recipes and share them with others!

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