Potato salad with herbs

An herb and veggie rich potato salad you can feel gorgeously good about eating!

A relatively easy recipe you can whip up for lunch, dinner, or a potluck or picnic! With no mayo this potato salad is not as delicate as most potato salads. While there’s no mayo and no oil in this potato salad it is still creamy from a quick dressing that’s also packed with high-nutrient ingredients.

Ingredients

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Makes 12 cups

• 2 1/2 lb. unpeeled whole new potatoes, or red or Yukon Gold potatoes cut into halves or thirds

• Sea salt

• 1 cup chopped green beans

• 1/2 cup chopped celery

• 1/2 cup chopped dill pickles or sweet pickles

• 1/2 cup chopped red bell pepper

• 1/4 cup chopped or finely sliced red onion

• 3 Tbsp chopped fresh chives and dill

Dressing

• 1 tsp sea salt

• 1/2 cup unsweetened, unflavored plant milk, such as almond, soy or oat

• 1/3 cup mixed pepitas and sunflower seeds

• 1/3 cup plain unsweetened nondairy yogurt, or plain greek yogurt

• 1 1/2 Tbsp apple cider vinegar or rice vinegar, plus more to taste

• 2 tsp Dijon mustard

• 1 1/2 tsp pure maple syrup

• 1/4 tsp dill seed or celery seed (or 1/4 tsp of each if you like)

Preparation

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1. Place potatoes in a large pot and add cold water to cover and a dash of salt. Bring to a boil then reduce heat, simmering uncovered for 10 to 15 minutes or until nearly fork-tender. Add the green beans the last 1 minute of cooking. Drain and rinse briefly with cold water. Drain well.

2. Cut cooked potatoes into bite-sized pieces and place them in a large bowl. Add the green beans, celery, pickles, bell pepper and onion. Add some of the chives and dill.

3. For dressing, in a small blender combine all dressing ingredients. Blend until smooth. Taste, and if you like add more vinegar and adjust seasonings; blend again.

4. Add dressing into potato bowl and stir to combine. Sprinkle the remaining chives and dill on top. Serve slightly warm or chilled.

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What you’ll need

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