This potato salad uses no oil or salt. Instead of ingredients such as eggs, olives or pickles, this salad uses red onion, celery and avocado, and a raw nut-based dressing instead of mayonnaise.
8 medium red potatoes
½ red onion, chopped
3 ribs celery, chopped
1-2 tablespoons minced fresh dill
1 avocado, diced
1/4 cup sesame seeds (white, hulled) or cashews (raw, unsalted)
3-4 tablespoons lemon juice (juice from 1 lemon)
½ cup unsweetened non-dairy milk
1-2 tablespoons mustard
½ teaspoon garlic powder
½ teaspoon cumin
1. Begin by cutting potatoes (skins on) into medium chunks and steam or boil them until tender but not falling apart. Rinse under cold water and let cool. Place potatoes into a large bowl, adding the onion, celery, dill and avocado.
2. Blend all of the dressing ingredients in a blender until smooth. Add the dressing to the bowl of vegetables and mix. Serve immediately or chill for before serving.
Notes: Any kind of potatoes may be used, but red potatoes are a favorite as they don’t fall apart as easily as russets.
Preparation: 30 minutes; cooking: 20 minutes; serves 4