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!
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
Large handful of fresh dill
Add all ingredients to blender and blend, season to taste with salt and more or less herbs/mustards.
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!)
Cook potatoes and squash until fork tender, you want them slightly firm so they stand up to mixing in the dressing
Wash kale, remove stems, and chop into smaller pieces, place in bowl, season with some of the dressing
Remove potatoes and squash from heat once cooked and let cool. Once cooled, add to bowl with kale.
Wash and slice scallions and add to bowl.
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.
Wash lemon, zest it over the top of the salad, then cut in half and squeeze half the juice over the top.
Place in the refrigerator to chill and let flavors come together.
Pour entire mixture into a serving bowl, top with extra sesame seeds if you like and serve!