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.
- 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.