Since 2012, I have truly missed the creamy, tangy potato salad. Finally, a whole food, plant based, no added sugar, oil or salt potato salad that even SAD people enjoy!
Ingredients:
1 Avocado
or…
1/2 cup raw, unsalted cashews & 1/2 cup water
or…
1/4 cup raw, unsalted sunflower seeds, 1/4 cup raw hemp seeds & 1/2 cup water
4 Tablespoons Balsamic Vinegar
1/2 Teaspoon dry Cumin
1 Tablespoon Dry Dill or 3 Tbs Fresh
2 Tablespoon Date Syrup (no sugar added)
1 Tablespoon Salt Substitute
1 (Juice of) Lemon
3 Tablespoon low or no salt, spicy brown mustard
1/4 Teaspoon Cayenne Pepper
2 1/2 pounds of potatoes red or Yukon Gold – unpeeled, cooked cut into bite size pieces
1/2 Red Onion, Chopped
4 Stalks Celery, Chopped
1 Bag Frozen Peas (Thawed)
Directions:
Combine in High Speed blender:
Avocado (or substitute)
Balsamic Vinegar
Cumin
Dill
Date Syrup No Sugar Added
Salt Substitute
Lemon Juice
Mustard
Cayenne Pepper
In large mixing bowl, combine:
potatoes
Onion
Celery
Peas
Add contents of blender, fold into mixture.
Refrigerate and serve.
Garnish with microgreens, parsley, etc.
Notes:
For no nut/avocado/seed version, substitute one of the following:
8 oz Tofu with 1/2 cup water
1 cup raw Cauliflower & 1 cup cooked chickpeas with 1 cup water
For cheezy flavor add:
1/3 cup Nutritional yeast (non-fortified)
Gadgets I use to prepare this recipe:
Glass rectangular storage container
Check out my YouTube Video:
How to cook potatoes in the Instant Pot
Be Strong, Be Well and Be Green!🌱
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