Potato Salad w/ Grilled Green Onions & Dill (Plant-based and Gluten-free Recipe)

This potato salad recipe gets a healthy twist with baked potatoes and grilled scallions for a smoky flavor. This plant based side dish is perfect for summer recipes and is sure to be a delight at your next barbecue! It’s so easy to make, it will become one of your go-to vegan recipes!

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Looking for more summer salad ideas? Check out these recipes:
Beet Salad, Curried Chickpea, & Apple/Feenel Salad: https://youtu.be/cj3kw4tUq2Q
2 Bean Salads: https://youtu.be/oPneSU7y1Ng
Salad Recipes Using Lentils: https://youtu.be/CDa7dwJeZqU

THE RECIPE

*Grilled Green Onion Potato Salad*
3 lbs. mini potatoes (red, yellow, mixed)
1 bundle of green onions, wilted tips and roots removed
½ tbsp neutral oil
Salt and pepper to taste
1 cup corn, fresh, canned or frozen
1 celery stalk, finely chopped
⅓ cup vegan mayo
2 tbsp lemon juice
1 tbsp ACV
1 tbsp dijon mustard
¼ cup chopped dill
1 tsp Old Bay seasoning

1. Bake the potatoes whole at 425ºF for 45 minutes. Be sure to poke many holes in the potatoes before baking them. Remove potatoes from the oven and let cool completely, then cut into 1½” chunks.
2. Heat a skillet over high heat and warm the oil until shimmering. Cut the green onions in half and carefully place in the hot skillet, season with salt and pepper, and allow them to blacken slightly for about 4 to 5 minutes per side, turning to grill both sides. Once softened and charred, remove from pan and let cool completely. Once cooled, cut into 1cm pieces.
3. In a small bowl, combine the vegan mayo, lemon juice, ACV, dijon mustard, dill, old bay seasoning and salt and pepper to taste. Set aside.
4. Add a handful of the baked potatoes to a large serving bowl and mash with a fork until creamy. Add the remaining baked potatoes, charred green onions, corn, celery and the sauce and combine well with a wooden spoon.
5. Cover and chill in the fridge for an hour or up to overnight. Enjoy!

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okay this grilled green onion and potato salad is kind of putting a bit of a barbecueish spin on a pretty standard potato salad recipe But what I love about this is that we’re actually baking the potatoes first because personally I find that boiled potatoes just end up kind of a little too soggy and I just love the texture of the baked potatoes So definitely make sure you bake them and then by adding in grilled green onions we get the most amazing smoky barbecueish charred flavor that you’re going to love So let’s make it All right folks This recipe is packed full of fresh veggies and whole foods Yay Let’s get into it We’re going to take some mini potatoes about 3 lbs and you’re going to toss them in like a teaspoon of oil or you can skip the oil if you’re oil free and just toss them in some soy sauce Season them with some salt and pepper to taste Now we’re just going to arrange them in a single layer on a large baking tray We’re just going to bake them for 45 minutes at 425° F until they’re nice and roasty Now for perhaps my favorite element of this whole recipe we’re going to pan fry some green onions Now alternatively you could totally do this on the barbecue if you had one but ours is currently non-functional So into the frying pan they go And that’s okay cuz they turn out damn delicious either way We’re going to grill them on each side for about 5 to 6 minutes until they’re nice and brown and charred and not burnt but you know until they’re nice and crisp and look pretty much something like what you see here Then we’re just going to dice them up and set them aside until they’re nice and room temperature Moving on to some of our other veggie prep We’re going to finely dice a stock of celery into a nice small dice As small as you can basically And we’re going to do the exact same with a little bunch of dill We’re going to be chopping up about a/4 cup of fresh dill or you know more or less according to your tastes Now we’re going to move on to making our dressing So we’re going to combine in a small bowl some apple cider vinegar some lemon juice and some dijon mustard These are going to be kind of our acidic tangy elements And then for extra flavor we’re adding some Old Bay seasoning cuz it is so good It’s flavorful and it’s got a nice little spicy kick And then we’re going to add in some vegan mayo I personally love Helman’s vegan mayo If you can find it definitely get it cuz it is like legit Then we’re just going to whisk it all up until it looks something like this We’re going to then fold in or whisk in your fresh dill So we’re just going to set that aside for a couple minutes Once your potatoes have finished roasting you’re going to set them aside and let them cool to room temperature And they’re going to look something like this And once they’re cool enough to handle we’re going to chop them up into quarters or in about 1 in sized pieces And then we’re going to take a handful or two of those potatoes and then we’re just going to mash them together because it does offer a nice kind of creamy element when some of them are mashed And then we’re just going to add in the rest of them whole And then we’re going to add in pretty much all the other ingredients right into the same bowl So the corn the celery the sauce and m Oh and can’t forget those onions Then we’re going to add some salt and pepper to taste just for extra flavor And that’s pretty much it Just give it all a good toss until the sauce has coated all the ingredients And then this is best served chilled It tastes better the next day if you can make it a day ahead of your you know event that you’re going to bring this to or if you’re going to make this for school or work lunches for the week Oh man it honestly tastes so good after it sat in the fridge overnight However you decide to eat it though it is damn delicious and I know you’re going to love