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

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Comments

  1. gwenoatman says:

    This was delicious! I used half the lemon juice and left out the avocado …wasn’t ripe! :( http://gwencooks.wordpress.com/2012/07/04/potato-salad/

  2. Hi Cathy, do you think cashews would work in the dressing, I am out of walnuts. thank you

  3. Tammy Comstive says:

    Hi Cathy, can I use Almond Milk in place of the soy? Thanks

  4. Kris McCormack says:

    Hi Cathy,
    Just recently tried your Blueberry Muffin recipe — the one that was in the December Forks over Knives newsletter. YUMMY! They are SO delicious, and they are extremely satisfying. Thank you for sharing your knowledge, talent, and creativity so generously.

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