Zesty Dill Potato Salad

Zesty Dill Potato Salad

This potato salad is crispy from the fresh cabbage and reminiscent of the classic mustard potato salad with the addition of dill and other flavors to keep it fresh and light. Try it with and without the cashews to see which one you like best! If you want to learn more about holistic living and eating plant based, join Holistic Mama Society or work with me 1-on-1 for personalized guidance.

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Zesty Dill Potato Salad

Author: Stacey Heiny

Ingredients

• 3 lbs cubed yukon gold or red skinned potatoes
• 1 cup applesauce
• 1/2-1 cup reserved potato cooking liquid
• 1/4 cup stone ground mustard
• 2 Tbs cashews (optional to add creaminess)
• 2 Tbs onion powder
• 2 Tbs rice wine vinegar (optional but adds creaminess)
• 1 Tbs garlic powder
• 1 Tbs Frontier brand pizza seasoning (or italian seasoning)
• 1 Tbs miso paste (optional if you need saltiness)
• 1/2-1 cup chopped green onion
• 1/2-1 cup shredded purple cabbage
• 1 cup chopped dill

Instructions

1. Boil the potatoes until just cooked. Drain and let cool a bit in the colander or in the pot you cooked them in.
2. Blend all of the ingredients aside from the dill, cabbage and green onion in the blender to create the sauce.
3. Stir the sauce into the potatoes with the dill, cabbage and green onion.
4. Let sit for 30 minutes or so to allow all of the flavors to meld together or cool in the fridge until ready to serve.

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