Lemon Vegan Potato Salad

I never liked potato salad when I was little, probably because there were onions in it, or it was just too gooey for me :) And while I love potatoes, I don’t need mayo in my gut or eggs for that matter so this recipes is free of all that stuff, AND is lighter. I added raw kale and some yellow squash to give it some texture and add more plants and nutrient density. Dalton couldn’t wait to dig in, and I hope you love this!

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  • 2 small yellow squash, diced

  • 1/2 bundle of kale

  • Yukon gold potatoes, several cups, diced into quarters

  • 1 green scallion, thinly sliced

  • Raw sesame seeds

  • 1 organic lemon

Creamy Dijon Dressing


  • 3-4 TBSP spicy mustard

  • 2 TBSP dijon mustard

  • 1 1/2 cups Kite Hill Plain, unsweetened almond yogurt

  • Himalayan sea salt

  • 2 scallions

  • Large handful of fresh dill


Add all ingredients to blender and blend, season to taste with salt and more or less herbs/mustards.

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  1. Boil water in a sauce pan, once boiling place potatoes and yellow squash in a steamer basket over the top. I place a large lid on top so it’s nearly covering it and just allows a little steam out (NOTE: you may need to turn the heat slightly down when you do this or it will boil over!)

  2. Cook potatoes and squash until fork tender, you want them slightly firm so they stand up to mixing in the dressing

  3. Wash kale, remove stems, and chop into smaller pieces, place in bowl, season with some of the dressing

  4. Remove potatoes and squash from heat once cooked and let cool. Once cooled, add to bowl with kale.

  5. Wash and slice scallions and add to bowl.

  6. Pour dressing over salad mixture (my recipe made more than enough for this so you’ll likely have extra which is great!) Toss gently together, add sesame seeds.

  7. Wash lemon, zest it over the top of the salad, then cut in half and squeeze half the juice over the top.

  8. Place in the refrigerator to chill and let flavors come together.

  9. Pour entire mixture into a serving bowl, top with extra sesame seeds if you like and serve!

I definitely started eating this before I chilled it, but it’s good both ways!

kale potato salad up close.jpg

All of my recipes are SAFE for the body, meaning they don’t contain trigger foods. But when you have digestive issues and you’re bloated all the time, food is a little more of a sensitive subject. Which simply means you need to be more focused and more intentional about what you eat, how you eat it, why and when.

Did you know potatoes are super important to help absorb excess toxins in the body? They don’t make you fat, they help your liver out. And did you know sweet potatoes are EXTRA vital for soothing an inflamed digestive system? Yes they are. And they are part of the first phase protocol I created in Trust Your Gut.

I used food to help my body heal and yours can too.

You have a powerful body.

Just like mine healed so can yours.

I know how to eat today.

For a healthy gut, for life.

To support my body in anything, to let it be well and have all it needs to stay that way.

Learning about food, and digestion and energy freed my mind to be MORE CONFIDENT.

It breeds KNOWING that you can have what you want.

You don't have to hang out in wonder or confusion, you just get to have results.

So what do you say?

Are you ready to Trust YOUR OWN Gut more than anyone or anything else?

Let's clear this up, clear space, let food be part of your healing and FEEL BETTER.

Trust Your Gut closes for GOOD this Friday July 5th, I'm here to show you how food is so ready to work for you, and is already working for you right now!!! Lesson 1 is already live so you can start understanding what’s happening in your body as soon as you join!

Enjoy this recipe!


Jodi BullockComment