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)!
Fresh and Clean Potato Salad (Mayo-Free, Dairy-Free)
Ingredients
- DRESSING:
- 1 avocado
- 2 t. lemon juice
- 1 t. apple cider vinegar
- 1/4 t. dry mustard
- 1/4 t. sea salt
- 1 t. maple syrup
- 3 T. water
- SALAD:
- 2 pounds red potatoes cleaned and cubed
- 4 t. Dijon mustard
- 4 t. stone-ground mustard
- 1/4 c. + 2 T. fresh dill chopped
- 1/2 c. celery chopped
- 1/4 c. red onion diced
- 1/2 t. sea salt
- 1/2 t. black pepper
Instructions
- 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!
Notes
Nutrition
Notes:
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
Billy says
This looks so great! I love that you added dill as an herb to the potato salad, I don’t know that i’ve ever had dill with potato salad before but it sounds so delicious. Thank you so much for sharing, I can’t wait to try this at home!
Kitty says
I live in a country town and cannot buy vegan dressings cheese etc so this sounds delicious.
Jen says
This looks SO good. I pinned to make this weekend when we cook out here. I have been following a vegan lifestyle for a little over a month now and I’m looking for all the recipes I can get – thanks so much for sharing.
Lauren says
Thanks Jen, I hope you enjoy it! 🙂
Sandi says
I love that this recipe is dairy free. Our family is gluten free and I have cut way down on dairy in the past few weeks. This gives us a good option to bring to cookouts because my kids love potatoes. Pinning for later 🙂
jill conyers says
I love potatoes and this looks delicious. Pinning for menu planning 🙂
Lauren says
Thanks Jill! It really makes a great snack/side. 🙂
Rebecca @ Strength and Sunshine says
Potato’s of all kinds are my life! Japanese Sweet Potatoes with coconut butter and cinnamon are almost an everyday occurance!
Izzy @ she likes food says
I’m a huge potato lover, I probably eat way more than I should! And I really love potato salad! Mayo has kind of always freaked me out, so I have been using the reduced fat veganaise for some time now, but your avocado mayo sounds so much better! I love the mustard and dill combo! Potato salad season is here and I will have to try out this version very soon 🙂
Lauren says
Thanks Izzy! It really does make a great side to meals. I think my husband was surprised at how much he liked it, since he’s not the biggest potato salad fan. 🙂 I guess you know a healthy dish is good if a macho guy will eat it!
Olivia says
looks so good! what im trying to healthify (and still taste the same) would be mayonnaise. i’m in love with potatoes even though i rarely eat them.