Rosemary Dijon hot potato salad

This healthier take on potato salad is completely plant-based and delicious when served warm.

Rosemary Dijon hot potato salad

This potato salad recipe replaces the traditional mayonnaise with a creamy plant-based dressing. It’s served warm and is perfect to include with a spring or summer meal when zucchini is in season.

Note: Nutrition information does not include added salt. 

Servings: 6

Prep time: 20 minutes

Cook time: 20 minutes


  • 2 pounds red potatoes, scrubbed and diced into 1/2-inch to 3/4-inch pieces
  • 1/2 red onion, diced
  • 2 zucchinis, cut into 1/2-inch pieces
  • 2 cloves garlic, diced
  • 1 tablespoon fresh rosemary, finely ground
  • 1/2 12-ounce package silken tofu
  • 3 tablespoons Dijon mustard
  • 1/3 cup lemon juice
  • 3 tablespoons rice vinegar
  • 1 15-ounce can navy beans (or other small white beans), drained
  • 1 bunch green onions, diced
  • Salt, to taste


  1. Boil potatoes until soft, approximately 15 to 20 minutes.
  2. Meanwhile, in dry skillet on medium heat, saute zucchini, garlic, and onion for approximately 6 minutes so the zucchini and onion begin to caramelize but stay al dente.
  3. Toss rosemary into the zucchini and onion mixture, and remove from heat.
  4. In a blender, combine tofu, mustard, lemon juice, and vinegar.
  5. Drain potatoes and add to large mixing bowl.
  6. Add zucchini and onion mixture, beans, green onions, and dressing.
  7. Toss and serve warm. 

Nutrition information (per serving)

  • Calories: 213
  • Total fat: 1 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 22 mg
  • Total carbohydrate: 41 g
  • Dietary fiber: 8 g
  • Total sugars: 5 g (includes 0 g added sugar)
  • Protein: 9 g