Recipe: Healthy potato salad

Every Wednesday I post a new vegan recipe on my blog and lately there have been lots of pasta recipes. This is to be expected, since I have a massive pasta addition, but I thought it’s time to post something different. For today’s post I have come up with a healthy potato salad with home-made avocado mayonnaise, perfect for the summer!

I know some people wonder what to eat with potato salad. Since this is a light potato salad, I like to eat it as a main dish; for lunch or dinner with a green salad on the side. You can also serve it as a side dish. And don’t worry about the calories in potato salad: this healthy potato salad is full of healthy ingredients. If you want, you can substitute the white potatoes for sweet potatoes, which are even healthier, but I personally prefer white potatoes. Scroll down for the recipe!

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Recipe: Healthy potato salad

Vegan potato salad

Course

Side dish

Cuisine

Vegan

Cook Time

30 mins

Servings

people

Ingredients

For the avocado mayonnaise

• 1 ripe avocado
• 100 ml soy milk unsweetened
• 1 tbsp. apple cider vinegar
• 1 tbsp. mustard
• 1 tbsp. agave syrup
• 1/2 tsp. salt

For the salad

• 1 jar pearl onions
• 3-4 spring onions
• 1 kg form potatoes
• Dried spices: Pepper, salt, paprika, garlic, parsley to taste
• Handful fresh chives finely chopped
• Optional: nutritional yeast

Course Side dish Cuisine Vegan Cook Time 30 mins Servings people Ingredients For the avocado mayonnaise 1 ripe avocado 100 ml soy milk unsweetened 1 tbsp. apple cider vinegar 1 tbsp. mustard 1 tbsp. agave syrup 1/2 tsp. salt For the salad 1 jar pearl onions 3-4 spring onions 1 kg form potatoes Dried spices: Pepper, salt, paprika, garlic, parsley to taste Handful fresh chives finely chopped Optional: nutritional yeast

Instructions

1. To make the mayonnaise, simply add all the ingredients to your food processor and blend until you have a smooth, creamy mixture. Set aside.
2. Finely chop the spring onions and chop the pearl onions in half.
3. Peel the potatoes and cut into small, diced pieces.
4. Bring the diced potatoes to boil in a large pot of cold water with some salt over medium-high heat. Cook for 15 minutes. Drain and transfer to a large bowl.
5. Mix the avocado mayonnaise well into the warm potato mixture and season with pepper, salt, paprika, garlic, parsley and fresh chives.
6. Chill the potato salad for at least one hour before serving. Sprinkle with nutritional yeast for extra flavour.

Recipe Notes

If you prefer you can sauté the onions in a little oil before mixing them with the potatoes. I know some people don’t like raw onions and find the taste a bit heavy. Sautéed onions have a less intense flavour and are also easier to digest for some people.

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