Potato Salad

With the arrival of summer and the reintroduction of small social gatherings, you may find yourself in need of healthy side dish to bring to a BBQ or picnic.

I'll be honest and say that my kids were not particularly fans of my potato salad, but we didn't really eat potato salad before going plant-based. My mom, who studied nutrition in college, did not make creamy, indulgent dishes on a regular basis. Mayonnaise, sour cream, cream of chicken, and cream of mushroom did not frequent our dinner table. Although, we did eat a fair amount of tater tots...which have a lot of oil...so maybe I should just say that we liked hot potatoes instead of cold.

Either way, I originally came up with this dish because we were going to a hike and I wanted to take dinner with us. I thought it was amazing and even better the second day after it had chilled in the fridge overnight. If you are looking to replace your current potato salad with healthier, plant-based ingredients, I hope you'll give this one a try!

Dressing Ingredients:

½ C fresh basil leaves, coarsely chopped

½ C fresh flat leaf parsley, coarsely chopped

½ C fresh chives, finely chopped

¼-½ C fresh dill (see note)

1 lemon, juiced (about ¼ C)

2 medium garlic cloves

¼ tsp onion powder

¼ tsp garlic powder

½ tsp salt

½ tsp black pepper

2 Tbsp spicy brown mustard

1 block firm tofu (16oz)

Salad Ingredients:

5 Yukon potatoes

5 Red potatoes

1 C frozen green peas

2 celery sticks, cut into thirds lengthwise, then chopped small

4 green onions, thinly sliced

  1. Boil the potatoes until they can be pierced with a fork. Remove them from the pot and set them aside to cool.

  2. Make the dressing by combining the fresh herbs and garlic in the food processor until finely chopped. Then add the remaining ingredients and combine until smooth.

  3. Chop the potatoes into bite size pieces (I like mine to be between ½-1 inch square). Combine the chopped potatoes, dressing, and remaining ingredients in a large bowl. Salt and pepper to taste. Serve fresh or chill in the fridge before serving.

Notes: I did not chop the dill. I just removed it from the stem and gently placed it in the measuring cup. My husband and I loved the strong dill flavor...my children did not. So if you or your family does not like a strong presence of dill then start with ¼ cup and increase it according to your own taste preferences.

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