This time of 12 months, I really like whipping up lemon-y potato salads and am at all times on the lookout for new variations. So, I used to be excited to make this creamy-scallion potato salad from Mehreen Karim’s new cookbook, Make It Plant-Based! Southern.
“The recipes in my book are classics — casseroles, cobblers, pies, and biscuits — they usually specific the cultural influences that I do know to be a part of Southern delicacies,” says Mehreen, who was born in Alabama and trailed by way of Texas, Kentucky, and Tennessee till her household settled in Georgia. She grew up having fun with Southern fare with Bengali flavors. “The South is likely one of the most densely populated locations for immigrants and refugees, and there’s a thriving plant-based culinary custom inside soul meals.”
What makes this potato salad next-level is the crispy potatoes, that are baked, not boiled. “It’s value it,” says Mehreen. “The potatoes get completely crispy, and the roasted scallions add an actual depth of taste.” A splash of maple syrup balances the miso and scallions within the creamy mayo.
And in the event you’d like to show the salad right into a primary dish, you would additionally toss in white beans and no matter contemporary greens you’ve received readily available.
Creamy-Scallion Potato Salad
from Make It Plant-Based! Southern
You’ll want:
6 scallions, trimmed
1 ½ kilos (675 g) child Yukon Gold potatoes (since they’re sweeter than crimson or purple small potatoes)
2 tablespoons olive oil 2 teaspoons kosher salt
1 package deal (16 ounces/450 g) tender silken tofu
2 tablespoons freshly squeezed lemon juice
1 tablespoon impartial oil 1 tablespoon white miso
1 tablespoon maple syrup
½ teaspoon crimson pepper flakes
Preheat the oven to 400°F (205°C). Line a big baking sheet with aluminum foil. Place 4 of the scallions on one facet of the ready baking sheet. Thinly slice the remaining 2 scallions and put aside for garnish.
Wash and dry the potatoes. Lower the potatoes into 1-inch (2cm) items and add them to a big mixing bowl. Add the olive oil and 1 teaspoon of the salt and toss to coat. Unfold out the potatoes alongside the scallions on the baking sheet. Set the blending bowl apart (to avoid wasting your self from washing it twice!). Bake the potatoes and scallions for half-hour, flipping the potatoes with a spatula as soon as midway by way of baking. Take away from the oven when potatoes are a deep golden brown and the scallions are brown and withered.
Utilizing tongs, switch the roasted scallions to a meals processor or blender. Add the tofu, lemon juice, impartial oil, miso, maple syrup, the remaining teaspoon of salt, and crimson pepper flakes and mix for 1 to 2 minutes, till utterly easy. Style for salt and acidity and regulate to your choice—if it tastes too salty or bitter, add extra oil or maple syrup.
Switch the potatoes and ½ cup (120 ml) of the scallion sauce to the blending bowl and toss to mix. Garnish with the reserved scallions and serve.
Retailer the potato salad in an hermetic container within the fridge for as much as 3 days. Retailer the rest of the scallion sauce in an hermetic container or tightly capped jar for as much as 1 month. It’s a fantastic dipping sauce or condiment to have readily available.
Mehreen, thanks a lot! Additionally, Mehreen shares 14 favorite things on Big Salad.
P.S. Eleven readers share their go-to recipes, and a trick for better summer salads.
(Potato salad photograph by Emma Fishman. Photograph of Mehreen Karim by Kelsey Cherry. Excerpted from Make It Plant-Based! Southern by Mehreen Karim. Copyright 2025 by Mehreen Karim. Reprinted with permission from Workman Publishing. All Rights Reserved.)
