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.

8 medium red potatoes
½ red onion, chopped
3 ribs celery, chopped
1-2 tablespoons minced fresh dill
1 avocado, diced

Dressing:
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

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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.

  5. Greg Raffelson says:

    Help! They had no sesame seeds at whole foods (how can that be?!? Lol) all I have are black sesame seeds. That may not look very appealing after the vitamix. Could I use tahini? If so how much? Thanks!

    • Hi Greg, you can use any nut or seed really; I like to use cashews. You could use tahini (1/4 C) but I think the flavor may be a bit too strong for potato salad (?)

  6. Elaine Long says:

    Very yummy! I also tried with a little steamed kale. Very good.

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