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This vegan potato salad is completely dairy free and based on whole, plant foods. That means no nasty mayo, oils or unnecessary additives. It tastes wonderful and will leave you feeling light, energized and satisfied afterwards.
While the raw avocado pesto dressing is Italian, I also took inspiration from similar potato salads of the Levant — Lebanon, Jordan, Palestine and Syria. Feel free to use that pesto dressing on salads, on toast or in pasta!
This potato salad is completely dairy free and based on whole, plant foods. That means no nasty mayo, oils or unnecessary additives. It tastes delicious and will leave you feeling light, energized and satisfied afterwards.
Salad, Side Dish
Author: Soraya Beheshti
2tjaggeryor other liquid sweetener - agave, maple etc
1tapple cider vinegar
A squeeze of lemon juice
3large stalks celery
Dried mixed herbs
Small handful of fresh basil + a pinch of dried basil
Small handful of fresh coriander
Chop potatoes into chunks and steam until tender
Whip together avocado, fresh basil, jaggery and vinegar until smooth. Mix in mustard. Squeeze 1/4 of a lemon and mix through
Dice 1 onion and 1 stalk of celery finely and mix through avocado mixture
Chop the remaining onion and water sauté with remaining 2 stalks celery. After a few minutes, add the chopped capsicum (this is added later because it cooks much faster than celery).
Mix in a pinch of each of the dried herbs + all the fresh herbs