This plant based take on a classic summertime staple is full of flavour, crunch and even some healthy fats! #plantbased #vegan #glutenfree #potato #salad #recipe
Potatosaladbannertenon

Creamy New Potato Salad

Mains

A creamy potato salad is a summertime staple. However the traditional recipe is not really healthy. White potatoes mixed with mayo may taste delicious but it is full of cholesterol, inflammatory dairy and sugars. 

In my world healthy eating does not mean depriving yourself of delicious food! As with many things in life, alternate solutions can be found and often turn out great!

I feel that is the case with this potato salad - its creamy taste of summer comes complete with lots of healthy fats, antioxidants, calcium and clean protein. 

The secret is swapping out the mayo for tahini, also known as sesame seed butter. It is very high in protein, iron and calcium with no cholesterol. I've also added walnuts which give a light crunch and are full of antioxidants and healthy fats. Learn more about healthy fats with The Skinny on Healthy Fats.  

Keep an open mind and give it a try...you might just love it!

Enjoy...

Ingredients

  • 2 lbs new potatoes (I like the red ones)
  • 1/2 cup tahini
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp dijon mustard
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder
  • fresh ground sea salt & pepper
  • 1/3 cup chopped red onion
  • 1/3 cup chopped walnuts
  • large handful of parsley, chopped

Tips & Nutrition

New potatoes make this recipe quick because they cook fast and are simple to cut in half. 

Be sure to let the potatoes cool completely before slicing and dressing or they will become more like mashed potatoes.

Feel free to add any extra vegetables you like or have on had to make it more of a meal. I also like to take a small portion of this and put it over greens like arugula or massaged kale. 

Method

In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 5 - 10 minutes. Drain and let cool completely. Cut potatoes in half.

Whisk together tahini, lemon juice, olive oil, mustard and spices until creamy. Add the dressing to the potatoes and toss to coat. Stir in red onion, walnuts and parsley. 

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