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Summer Potato Salad and More BBQ Ideas for Your Next Cookout

Potato salad.

Warm weather usually means cooking out. And for many people, that might mean attending events where meat is on the menu. Here are some plant-based recipes you can bring to a BBQ (or even better…throw your own meat-free kind summer BBQ), including a super yummy potato salad. Nothing can inspire or motivate change better than a belly of delicious food.

BBQ menu ideas

  • Grilled Veggies – mushrooms, zucchini, onions, whatever your favorites are — just throw them on the grill.
  • Grilled Corn on the Cob…yum! It’s a BBQ essential.
  • Make your favorite cole slaw and use Vegenaise instead of traditional mayonnaise.
  • Potato Salad – see recipe below! It’s incredible.
  • Mac ‘n Cheez – a classic side.
  • Baked Beans – it’s a favorite BBQ food and goes so good next to meaty vegan ribs or burgers.
  • Field Roast Sausages – you could make whole sausages or cut them up and slide onto skeweres for kebabs with grilled veggies.
  • Your favorite non-dairy ice cream – some of my favorites are here.

I haven’t tried this one, but I love potato salad. I rarely eat it, but it’s such a nice treat for a pool party or BBQ. And it’s so easy to make a healthier version… And sooo much yummier!

I would personally leave out the peppers (and I think it would be way yummier that way), but if you are someone who loves peppers, leave them in!

Summer Potato Salad

  • 2 lbs. baby new potatoes, cooked, peeled and halved
  • 1 large shallot, chopped
  • 4 scallions, chopped
  • 1 small bunch fresh chives, chopped
  • 1/2 bunch flat leaf Italian parsley, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, roughly chopped
  • 1 orange bell pepper, cut into fine strips
  • 1/2 c. Vegenaise
  • 3 tbsp. white balsamic vinegar
  • Salt & pepper to taste


  1. As potatoes are cooling, mix the rest of the ingredients in a large bowl – your mixture should be thick, not soupy
  2. Add a little more vinegar or a spoonful more Vegenaise to get an appropriately “saucy” consistency
  3. When potatoes are still slightly warm, add them to the mixture and stir delicately, so as not to mar the skins of the potatoes
  4. Let cool in the fridge for about 2 hours, or if you just can’t stand it, eat while still warm


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