One of the best things about the summer is having the weather be consistently pleasant enough to eat outdoors. And in terms of all-American picnic food it doesn't get much more classic than potato salad. Inspired by the creamy texture and delicious tahini-like flavor of our new Watermelon Seed Butter, we decided to try pairing it up with all of the classic potato salad fixings to create an entirely plant based, vegan version free of eggs and dairy. We were very pleased with the result - it worked perfectly. You'll be surprised how much this really does taste like classic potato salad; you might even squeal with excitement a little bit. If you try it, be sure to head to our social media (@windycityorganics) and let us know what you think!
Makes 1 large batch, or between 7-8 cups
5 large red potatoes, or about 6 cups diced
1/2 cup red bell pepper, diced
1/2 cup celery, chopped
1/3 cup red onion, finely diced
1 Tbs chopped dill, tightly packed
2 Tbs fresh lemon juice
1.5 Tbs stone ground mustard
1/2 tsp turmeric powder
1.5 tsp nama shoyu or tamari
1/2 tsp black pepper
1/4 tsp salt - or more to taste
1/2 cup water for blending
1. Cook your potatoes by steaming them as you normally would. Be sure to not overcook as you want them to hold their shape in your 'tato salad.
2. While potatoes are cooling, rinse and chop the remainder of your salad ingredients. Combine with potatoes in a bowl and set aside.
3. Mix up your "sauce" by blending the ingredients in a blender until smooth.
4. Mix sauce over potatoes and carefully stir. This was pretty saucy, so if you prefer a bit less sauce simple reduce the amount used and save any leftovers for later - it's yummy as a sauce over bowls, steamed veggies, salad, etc. ENJOY!