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Whole Food Plant-Based Memorial Day Recipe: Mediterranean Potato Salad

Looking for a whole food plant-based Memorial Day recipe? This unique, oil-free potato salad will be sure to please everyone at your cookout. The whole food plant-based mayo recipe can also be used on sandwiches, in dips, and wherever else you need a mayo replacer!

Remember: You never need to give up your old favorites when you transition to a plant-based diet… just adapt them. If you have a favorite recipe you’re missing out on because of your diet change, email it to for a chance to have it turned whole food plant-based on a Cooking With Caroline to come.  

Prep Time: 15 minutes

Yield: 8 servings as a side dish



4 cups of baby potatoes (of any variety), diced into large chunks

1 cup of black olives (canned, pitted)

1 cup of green olives (canned, pitted)

¼ cup of capers

1 can of artichoke hearts, rinsed and diced

½ tsp of oregano

3 TBS of balsamic vinegar


Whole Food Plant-Based Mayo:

1 ripe avocado

½ tsp of sea salt

½ tsp of garlic powder

1 TBS lemon juice

1 TBS Dijon

a dash of black pepper

a few TBS of water



  1. Boil potatoes until just tender, (about 4-6 minutes) do not overcook
  2. Blend together Mayo ingredients to make a delicious plant-based mayonnaise
  3. Cut or chop artichoke hearts into bite sized pieces
  4. Stir together hot cooked potatoes, mayo, vinegar and oregano
  5. Add in olives, capers and artichokes and mix well
  6. Let sit, and enjoy cold or at room temperature

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