I’ve had a love/hate relationship with potatoes since birth.
My mom used to prepare them in such a way that wasn’t the most palatable, and as I got older, I started to believe they weren’t very good for me (mostly, I think, because of their association with french fries).
For years, I avoided them, but as I began learning different culinary techniques, I realized how delicious they could be!
You see, my mom used to just steam them, adding no spice, salt, or dressing of any kind! Certainly not the best way to get a kid to eat them.
Now, however, I enjoy making healthy, baked fries, roasting them and sprinkling on some nutritional yeast, and now, making a salad with them.
I’ve steered clear of potato salad in the past because of one huge hurdle: mayonnaise.
I love mayo, but geez la weez, the processed variety should be on the list of America’s worst foods.
The best version I found was the grapeseed oil version of Veganaise, but even that still had soy in it, which doesn’t agree with me at all.
I attempted to make my own a few times, but I would always get frustrated and impatient with adding the oil, and more times than not, my mayo wouldn’t emulsify. Ten bucks worth of olive oil down the drain!
After coming across an avocado mayo recipe, however, my desire for the creamy spread was revived!
Because I don’t eat sandwiches often, I wanted to create a recipe with the avocado mayo that was all-inclusive. Re-enter the elusive potato salad.
This avocado mayo is perfection when mixed with the potatoes, fresh dill, and crunchy celery. I thought I might detect the avocado taste, but, in fact, it really tastes similar to traditional mayonnaise (and you’re getting all of the healthy avocado fats)!
- 1 avocado
- 2 t. lemon juice
- 1 t. apple cider vinegar
- ¼ t. dry mustard
- ¼ t. sea salt
- 1 t. maple syrup
- 3 T. water
- 2 pounds red potatoes, cleaned and cubed
- 4 t. Dijon mustard
- 4 t. stone-ground mustard
- ¼ c. + 2 T. fresh dill, chopped
- ½ c. celery, chopped
- ¼ c. red onion, diced
- ½ t. sea salt
- ½ t. black pepper
- Process together the ingredients for the dressing until smooth and well combined.
- Place the potatoes and 1 tablespoon of salt in a large pot of water.
- Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a fork.
- Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
- Allow the potatoes to steam for 15 to 20 minutes.
- While the potatoes are cooling, mix the dressing with the two mustards, dill, salt, and pepper.
- When the potatoes have cooled, gently mix in the celery, onion, and dressing mixture, making sure everything is well coated.
- Chill the salad for an hour or so, and enjoy!
Inspired by these recipes
Use an avocado that is a bit under-ripe (slightly soft) to avoid any ‘avocado’ taste.
Add in a few sliced, hard-boiled eggs for extra protein and taste.
In addition to being very low in fat, potatoes are rich in complex carbohydrates (the kind that actually boost your energy instead of sapping it away from you), as well as vitamin C, and various minerals. I was totally energized after eating this, which made my subsequent workout so much better. 🙂
What food would you most want to ‘healthify’? Are you a fan of potatoes?
Shared with: Allergy-Free Wednesday