Potato Salad

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.

4-5 medium red potatoes
½ red onion, diced
2 ribs celery, diced
1-2 tablespoons chopped fresh dill
1 avocado, diced

Dressing:
3 tablespoons sesame seeds
¼ cup walnuts
4 tablespoons lemon juice (juice from 1 lemon)
½ to 1 cup plain soy milk
½ teaspoon garlic powder
½ teaspoon cumin

Begin by cutting potatoes into small chunks and steam or boil them until tender but not falling apart. Rinse under cold water and let cool. In a large bowl, add onion and celery to the potatoes. Blend all of the dressing ingredients in a blender or Vitamix until smooth. Add the dressing to the potato mixture and blend. Add in the fresh dill and avocado last. 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. Dried dill may be used, but there’s nothing like fresh herbs in a salad. You can buy sesame seeds at Whole Foods in the bulk section. Eden foods brand makes a soy milk with only two ingredients: soybeans and water. This is what I like to use.

Preparation: 30 minutes; cooking: 20 minutes; serves 4