Pamela Anderson’s Herb-Packed Potato Salad Recipe Might Make You a Believer

The Potato Salad Divide: Love It or Leave It

Potato salad often sparks strong opinions. For some, it’s a must-have at any summer cookout, offering cool, creamy comfort beside sizzling burgers and smoky ribs. It brings back memories of family gatherings and picnic blankets spread on sunny grass.

But then there are the skeptics. Some can’t stand the creamy dressing. Others simply don’t think it’s worth the plate space. For such a humble dish, potato salad manages to cause passionate debates, and often disappointment.

A Surprising Savior: Pamela Anderson’s Fresh Take

Enter Pamela Anderson—not just the actress, but a devoted home cook who has followed a plant-based lifestyle for over 30 years. In her 2024 cookbook I Love You: Recipes from the Heart, she shares a potato salad recipe that’s converting even the doubters.

Originally created for her sons, the book reflects Anderson’s personal connection to food and family. On Instagram, she wrote, “Plant-based eating is hard sometimes, I get it,” and added, “I hope this book inspires anyone curious to try new things.” Her warm tone feels like an open invitation to reimagine familiar dishes such as potato salad.

Why This Salad Stands Out

So, what makes Pamela’s version different?

It’s plant-based, which makes it accessible to more people. But it doesn’t feel like a compromise. It’s satisfying and full of flavor, even for traditional “meat-and-potatoes” types. This isn’t the usual heavy, mayo-drenched scoop. It’s light, fresh, and full of personality.

The secret lies in a thoughtful blend of textures, acidity, and herbs. It includes:

• Red potatoes, halved and boiled until just tender
• A tangy splash of apple cider vinegar added right after draining to brighten the flavor
• A light dressing made with vegan mayo, mustard, salt, pepper, and garlic powder
• Fresh herbs like dill, parsley, and tarragon used generously for both flavor and color
• Pickles, celery, and green onions for crunch, bite, and complexity

The result is a potato salad that feels summery and vibrant rather than heavy or old-fashioned. For non-vegan eaters, Anderson suggests simply swapping in egg-based mayo, making the dish flexible while still grounded in freshness.

French Potato Salad

This classic French potato salad combines white and red boiling potatoes with a tangy vinaigrette made from white wine, chicken stock, Champagne vinegar, and olive oil. Fresh herbs like scallions, dill, parsley, and basil are folded in. Serve warm or at room temperature as a versatile side dish.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course lunch/dinner

Cuisine French

Servings 4 people

Calories 1388.4 kcal

Equipment

• 1 Large Pot
• 1 Colander
• 1 Medium Bowl
• 1 Whisk
• 1 Knife and Cutting Board

Ingredients

  

Main

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• 1/4 cup minced scallions white and green parts
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves

Instructions

 

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Notes

Cut the potatoes while they are still warm; this is crucial for them to effectively absorb the wine and chicken stock, infusing flavour deep into the potato. Ensure the vinaigrette is properly emulsified by slowly drizzling in the olive oil while whisking constantly. Avoid overcooking the potatoes; they should be 'just cooked through' to prevent a mushy texture. Adjust seasoning with salt and pepper just before serving as potatoes can absorb a significant amount of salt.

How to Make It: The Essentials

Here’s how Pamela Anderson’s herby French potato salad comes together:

1. Boil small red potatoes until fork-tender, but not mushy. Halve and chop them while still warm.
2. Toss the warm potatoes with apple cider vinegar. This quick step boosts flavor.
3. Whisk together the dressing ingredients: vegan mayo, mustard, garlic powder, salt, and pepper.
4. Fold in the chopped pickles, celery, green onions, and a generous amount of parsley, dill, and tarragon.
5. Gently combine the potatoes with the dressing. Add just enough to lightly coat.
6. Chill the salad for at least 30 minutes before serving to allow the flavors to meld and the texture to set.

This method keeps the salad light, flavorful, and refreshingly modern. It’s a perfect fit for summer meals.

Plant Based Mayo recipes

This recipe creates a creamy, whole-food plant-based alternative to traditional mayonnaise using soaked cashews, tahini, soy milk, and seasonings. It's quick to prepare and perfect for sandwiches, dressings, or dips.

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Total Time 20 minutes mins

Course lunch/dinner

Cuisine Mediterranean

Servings 4 people

Calories 602.6 kcal

Equipment

• 1 High-speed blender or food processor Essential for achieving a smooth consistency.
• 1 Measuring Cups and Spoons For accurate ingredient measurements.
• 1 Small Bowl For soaking cashews.
• 1 Fine-mesh Sieve For draining cashews.

Ingredients

  

Main

• 1/4 cup cashews soaked in water for at least 10 minutes (30g)
• 1/4 cup tahini 55g
• 1/2 cup unsweetened soy milk 120ml
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons apple cider vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon Coconut Aminos

Instructions

 

• Soak cashews in water for at least 10 minutes, or longer for a creamier result.
• Drain the soaked cashews thoroughly using a fine-mesh sieve.
• Add the drained cashews, tahini, unsweetened soy milk, onion powder, garlic powder, salt, apple cider vinegar, yellow mustard, and Coconut Aminos to a high-speed blender or food processor.
• Blend the ingredients on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
• Taste the mayonnaise and adjust seasonings such as salt, apple cider vinegar, or mustard to your preference.
• If the mixture is too thick, add an additional teaspoon or two of soy milk and blend again until desired consistency is reached.
• Transfer the finished plant-based mayonnaise to an airtight container.
• Refrigerate for at least 30 minutes before serving to allow it to thicken further and flavors to meld.

Notes

Soaking cashews for longer than 10 minutes, up to several hours, can help achieve a creamier texture, especially if you don't have a high-speed blender. Ensure you drain the cashews well before blending. Adjust consistency by adding a tiny splash more soy milk if needed, but be careful not to make it too thin. Taste and adjust salt, acid (apple cider vinegar), and mustard to your preference. Coconut Aminos add a subtle depth but can be omitted or replaced with a tiny pinch of sugar if unavailable. Store in an airtight container in the refrigerator for up to 5-7 days.

A Broader Potato Salad Renaissance

Pamela’s recipe is part of a larger trend: chefs around the United States are reimagining potato salad. Especially in the American South, the dish is evolving beyond backyard barbecues.

In Kentucky, for example, two standout versions prove that potato salad can be inventive and full of character.

• At Ensō in Louisville, a Japanese fusion restaurant, the potato salad features high-quality mayo and crispy local bacon. It’s praised for its creamy texture and rich, smoky flavor.
• At Smithtown Seafood in Lexington, a Puerto Rican-inspired sweet potato salad is served with vinaigrette, onions, and peppers. The result is a bright and refreshing take that’s distinct from traditional Southern styles.

These examples highlight the dish’s versatility and cultural range. Whether creamy or tangy, vegan or meaty, potato salad is being rediscovered in new and exciting ways.

The Takeaway: A Classic, Reimagined

Pamela Anderson’s herb-packed potato salad is proof that even the most debated dishes can win hearts again with a little creativity, care, and flavor. It’s more than just a side dish. It’s a fresh way to think about comfort food.

Easy to make, bright on the palate, and friendly to a variety of diets, this potato salad is a reminder that sometimes, all a classic needs is a thoughtful update. When done right, even skeptics may find themselves coming back for seconds.

Fried Green Tomato Salad with Balsamic Vinaigrette Dressing

This recipe creates a vibrant salad featuring crispy fried green tomatoes. They are served over a bed of mixed greens with crumbled feta, slivered almonds, and fresh peaches, all tossed in a tangy homemade balsamic vinaigrette dressing. A delightful combination of textures and flavors.

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Cook Time 35 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine Mediterranean

Servings 4 people

Calories 4966.5 kcal

Equipment

• 1 Heavy-bottomed Pot For frying the tomatoes
• 3 Shallow Dishes For setting up the dredging station (flour, egg, cornmeal)
• 1 Whisk For mixing dry ingredients and emulsifying the dressing
• 1 Salad Bowl For assembling and tossing the salad
• 1 Slotted Spoon or Spider For safely adding and removing tomatoes from hot oil

Ingredients

  

Main

• Coconut oil for frying
• 1 1/2 cups cornmeal
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1 teaspoon salt plus more for seasoning
• 1/2 teaspoon ground pepper plus more for seasoning
• 3 eggs beaten
• 1 cup all-purpose flour
• 2 green tomatoes sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Pinch salt and ground pepper
• 1/4 cup olive oil
• 1 pound mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup slivered almonds
• 2 peaches pitted and thinly sliced

Instructions

 

• For the fried green tomatoes: Preheat the frying oil to 350 degrees F in a heavy-bottomed pot over medium to medium-high heat.
• In a shallow dish, combine the cornmeal, paprika, cayenne, salt and pepper and whisk together. In second shallow dish add the eggs, and in a third shallow dish add the flour. Dredge the slices of tomato into the flour, then the eggs and then the seasoned cornmeal. Add the breaded tomatoes to the oil, in batches if necessary, and fry until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
• For the dressing: Whisk the vinegar, honey, mustard, salt and pepper in a bowl. Drizzle in the oil until emulsified.
• To assemble the salad: In a salad bowl, add the greens, feta cheese, almonds and peaches. Top with the balsamic vinaigrette dressing and mix together. Plate the salad and top with fried green tomatoes.

Notes

Ensure the oil temperature is maintained around 350°F for even cooking and browning of the tomatoes. Don't overcrowd the pot; fry in batches to prevent the oil temperature from dropping too much, which results in greasy tomatoes. Season the fried tomatoes immediately after removing them from the oil while they are still hot for best flavor. Add the warm fried tomatoes to the salad just before serving to maintain their crispness.