At this time of year, I love whipping lemon potato salad and am constantly looking for new variations. So I was excited to make this creamy Scarion potato salad from Mehreen Karim’s New cookbook, Make it a plant-based product! South.
“Recipe” My book Classics like casserole, cobbler, pies and biscuits express the cultural influences that they know to be part of Southern cuisine.” Mehreenborn in Alabama, passed through Texas, Kentucky and Tennessee until his family settled in Georgia. She grew up enjoying the southern fares with a Bengal flavor. “The South is one of the most populous places for immigrants and refugees, and there is a tradition of plant-based culinary thriving within soul food.”
The next level of this potato salad is the crispy potatoes that have been baked, not boiled. “It’s worth it,” says Mehreen. “The potatoes are perfectly crispy, and the roasted green onions add a true depth of flavor.” A splash of maple syrup balances the creamy mayo flavor and the green onions.
And if you want to turn your salad into a main dish, you can also throw in the white beans or the fresh greenery you have on hand.
Creamy Scarion Potato Salad
from Make it a plant-based product! South
Required:
6 green onions, trimming
1½ pound (675 g) baby Yukon gold potato (as it’s sweeter than small red or purple potatoes)
2 tablespoons olive oil 2 tablespoons cosher salt
1 package (16 oz/450 g) Soft Silken Tofu
2 cups of freshly squeezed lemon juice
1 tablespoon neutral oil 1 tablespoon white flavour o
1 tablespoon of maple syrup
1/2 tsp red chili flakes
Preheat the oven to 400°F (205°C). Arrange the aluminum foil on a large tabletop. Place the four green onions on one side of the prepared baking sheet. Thinly slice the remaining two green onions and save them for garnishing.
Wash and dry the potatoes. Cut the potatoes into 1 inch (2cm) pieces and add to a large mixing bowl. Add olive oil and 1 teaspoon salt and coat. Spread the potatoes along with the green onions on the baking sheet. Set the mixing bowl aside (to prevent washing twice!). Bake the potatoes and green onions for 30 minutes, then turn the potatoes over with a spatula during the baking process. Remove from the oven when the potatoes are dark golden brown and the onions are brown and withered.
Using tongs, transfer the roasted green onions to a food processor or blender. Add tofu, lemon juice, neutral oil, flavor o, maple syrup, remaining 1 teaspoon of salt and red chili flakes for 1-2 minutes and blend until completely smooth. Taste salt and sourness and adjust it to your liking. The saltiness or sourness is too good, so add oil or maple syrup.
Transfer potatoes and ½ cup (120 mL) of green onions to a mixing bowl and toss and mix. Garnish and serve with reserved green onions.
Store potato salad in an airtight container in the fridge for up to 3 days. Store the remaining mouse sauce in an airtight container or in a tightly covered jar for up to a month. It’s the perfect dipping sauce or seasoning to hold in your hand.
Mehreenthank you very much! Also, Mehreen shares 14 favorites on a big salad.
PS 11 readers share their go-to recipes and tricks for a better summer salad.
(Photo of potato salad by Emma Fishman. Photo of Mehreen Karim by Kelsey Cherry. Excerpt Make it a plant-based product! South By Mehreen Karim. Copyright 2025 by Mehreen Karim. Reprinted with permission from Workman Publishing. Unauthorized reproduction is prohibited. )
Source: Cup of Jo – cupofjo.com
