Easiest + Healthy Plant-Based Potato Salad
Recipe by Hope from Local Plant Eater
Today, we’re making an easy, healthy, potato salad using a homemade “mayo” that you won’t believe is made with coconut yogurt.
It’s the perfect dish to create to add to any dinner, bring to any pool party or just have on hand to enjoy whenever. It’s very minimal, simple and drool-worthy. I used local red potatoes, the dill from my garden and microgreens that were harvested right from Ortaliza and in my weekly microgreen subscription.
You will need:
3 large red potatoes cut into bite-sized pieces
1 teaspoon pink salt
2 stalks of celery thinly sliced
1/2 red onion thinly sliced
1/4 cup dill, chopped
A handful (or two) of @ortalizafarms Fava Bean microgreens
“Mayo” Dressing
1/2 cup plain coconut yogurt
1/4 cup apple cider vinegar
2 cloves garlic finely chopped
2 tablespoons Dijon mustard
1 teaspoon maple syrup or honey
Pinch of pink salt
How to:
- In a large pot, boil your water.
- While it’s boiling, wash and chop up your potatoes. Add your potatoes to your boiled water and allow them to cook for 5 minutes until soft.
- While they’re boiling, chop up your onions, celery + dill.
- Once they’re done, strain them and add them to a large bowl. Add your onions, celery and dill.
- In another small bowl, add your “mayo” ingredients and chop up your garlic to add. Stir everything together using a whisk, and pour it over your potatoes.
- Top it off with lots of Fava Bean microgreens or the ones of your choice, and enjoy!
Store your potato salad in an air-tight container for up to 4 days.
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