This recipe is suitable for those doing The Potato Reset. It’s oil free, gluten free, bean free, soy free, dairy free and Vegan. If you would like to try a slightly more decadent version, it’s low fat cousin check out my Low Fat Potato Salad.
Ingredients
- 5 medium red potatoes
- 1 stalk celery
- 1 green onion
- 1 garlic clove, skinned
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- ½ tbsp dried dill
- ½ tbsp pure maple or date syrup
- 1 tsp onion powder
- ¼ cup potato water
- ¼ tsp reduced sodium salt
- paprika & black pepper, to taste
Wash potatoes and remove blemishes. Cut into 1” cubes and add to a large stock pot. Cover with water and bring to a boil. Cook until just barely fork tender. Careful not to overcook, we don’t want a mushy potato for potato salad.
While the potatoes are cooking, dice the celery and green onion.
With a mug or glass measuring cup, scoop out approximately half a cup of the potato cooking water, set aside. Drain potatoes and set aside. Scoop out ¾ cup of the potatoes and place in a blender. Place the remaining potatoes in large mixing bowl.
In a blender with the ¾ cup of potatoes add mustard, apple cider vinegar, ¼ cup potato water, maple syrup, garlic clove and onion powder. Blend until smooth. Add more potato water if necessary. It should be the consistency of a creamy salad dressing.
Mix together potatoes with dressing, diced onion, celery and dill. Top with black pepper and paprika. Let cool in fridge for at least one hour.
Love, love this recipe I did add a dill minced pickle n half of a roasted minced red pepper which really made my salad more tasteful along with celery seeds n a little black pepper..lol I’m a East Texan so, I had to make it appear like it was old fashioned southern potato salad for my family from Germany..which they raved about to date due to your awesome recipe thank you do much..
Would Dutch white potatoes work for this too?
yes