When summer rolls around, I find myself craving potato salad more than ever—but not the usual mayo-drenched kind. I’m drawn to versions that surprise me, especially those with bright, fresh flavors and a creamy texture that doesn’t feel heavy. Enter Mehreen Karim’s Creamy-Scallion Potato Salad from her new cookbook Make It Plant-Based! Southern, a dish that completely reinvents this classic side with a twist that’s bursting with flavor and texture.
A Southern-Style Salad with a Global Soul
Mehreen’s culinary roots run deep in the American South, but with a unique twist. Born in Alabama, her family’s journey took them through Texas, Kentucky, Tennessee, and eventually Georgia, blending traditional Southern soul food with vibrant Bengali flavors. Her cookbook celebrates this rich fusion, offering casseroles, cobblers, pies, and biscuits that reflect the diverse cultural influences shaping Southern cuisine today. But what’s truly inspiring is her commitment to plant-based eating—something that’s increasingly woven into the fabric of Southern food traditions.
“This region is a hub for immigrants and refugees, and with that comes a thriving plant-based culinary tradition within soul food,” Mehreen explains. Her recipes don’t just nourish—they tell stories.
The Secret? Crispy, Roasted Potatoes
What sets this potato salad apart is how the potatoes are cooked. Rather than boiling, Mehreen roasts her baby Yukon Golds, resulting in tender insides with irresistibly crispy edges. “It’s worth the extra step,” she insists, and I couldn’t agree more. Tossed with olive oil and kosher salt, these potatoes bake alongside whole scallions, which caramelize and add a smoky sweetness that is pure magic.
The Creamy Dressing That Pulls It All Together
Instead of traditional mayonnaise, Mehreen’s salad dressing is a luscious blend of silken tofu, lemon juice, white miso, maple syrup, and roasted scallions. The tofu creates a silky base, while the miso brings a gentle umami depth, and the maple syrup adds just a hint of sweetness to balance the tang and saltiness. Red pepper flakes give it a subtle kick, making the dressing complex yet approachable.
This dressing isn’t just for the potato salad either. Mehreen recommends keeping the leftover scallion sauce refrigerated for up to a month—it doubles as a fantastic dip or spread that’s perfect to jazz up sandwiches, roasted veggies, or grain bowls.
How to Make It: A Step-by-Step Guide
- Preheat and Prep: Heat your oven to 400°F (205°C). Line a baking sheet with foil, placing four whole scallions on one side.
- Potatoes: Wash and dry about 1 ½ pounds of baby Yukon Gold potatoes. Cut them into roughly 1-inch chunks, toss with olive oil and salt, and spread alongside the scallions on the baking sheet.
- Roast: Bake for 30 minutes, flipping the potatoes halfway through, until they’re golden and crispy, and the scallions are browned and soft.
- Blend the Dressing: Using tongs, transfer the roasted scallions to a blender or food processor. Add silken tofu, fresh lemon juice, neutral oil, white miso, maple syrup, remaining salt, and red pepper flakes. Blend until completely smooth.
- Combine: Toss the roasted potatoes with about half a cup of the scallion dressing. Garnish with thinly sliced raw scallions for a fresh, crunchy finish.
Beyond a Side Dish: Make It a Meal
Want to turn this salad into a full meal? Mehreen suggests stirring in white beans and fresh greens you have on hand. This turns the salad into a hearty, protein-packed bowl that’s perfect for warm weather lunches or light dinners.
Keep It Fresh and Flavorful
This salad stores beautifully in the fridge for up to three days, making it a perfect make-ahead dish for summer gatherings or weekday meals. The extra scallion sauce stays good for a full month, so you’ll always have a tasty, plant-powered condiment ready to elevate your meals.
Final Thoughts
Mehreen Karim’s Creamy-Scallion Potato Salad feels like a loving tribute to Southern food with a modern, plant-based twist. It’s the kind of recipe that’s simple enough for everyday meals but impressive enough to bring to your next picnic or barbecue. The crispy roasted potatoes, smoky scallions, and umami-rich dressing come together in a way that’s truly next-level.
If you’re looking to refresh your potato salad repertoire this summer, this recipe is a must-try. It’s a wonderful reminder that classic dishes don’t have to stay stuck in the past—they can evolve, reflect new influences, and still taste like home.
