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Healthy Potato Salad

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5 large Potatoes
1/3 cup, chopped Red Onion
2 Carrots
1/2 cup, chopped Pickles
1/4 cup, chopped Fresh Curly Parsley
1/4 cup, chopped Fresh Chives
1/4 cup, chopped Fresh Dill
Tahini Avocado Dressing
3 Tbsp Tahini
1 ripe Avocado
Juice of 1 Lemon
1-2 Tbsp Honey/Maple Syrup
1/4 cup Filtered Water
1/3 cup Pickle Juice
1 tsp Salt (I use Kosher)
1 tsp Ground Black Pepper

Healthy Potato Salad

    • 60 minutes
    • Serves 4
    • Medium


    This potato salad is inspired by my Mom! She makes an amazing German/Czech potato salad that is out of this world and really addictive! For the dressing she uses sour cream and mayonnaise and she also adds eggs (which I love!). With the new year upon us, most of us are trying the make a classic healthy – so here is my dairy-free, no oil and egg-free spin on it. The tahini and avocado dressing resembles the mayo-sour cream and tastes amazing!

    I also recommend making homemade pickles a couple of days prior and adding those rather than store-bought. Here is the recipe to the best homemade pickles!



    Boil The Potatoes

    Fill up a large pot with water 2/3 full, cover and bring to a boil.

    Wash and cut your potatoes into bite-size cubes. I leave the skins on but you can peel then chop the potatoes if you prefer. Add the potato cubes to your boiling water and cook until the potatoes are fork tender. The time will vary depending on the size of your potato cubes. It should take anywhere from 15-25 minutes.

    After the potatoes are fork tender, drain and transfer the potatoes to a large bowl to cool for 10-15 minutes.


    Make the Tahini and Avocado Dressing

    To a food processor or blender, add all of the ingredients and blend until smooth. Give it a taste and adjust seasoning by adding a bit more salt, pepper, lemon or pickle juice if you so desire. The dressing should be thick and creamy, similar to a sour cream and mayonnaise mixture.


    Cut Your Vegetables & Herbs

    To your cooled potatoes, add chopped red onion, carrots, pickles and the herbs.


    Add The Dressing

    Next, add the dressing to your salad and gently toss so that all of the potatoes and veggies are evenly coated.

    You can eat immediately but I recommend refrigerating the salad for 30 minutes as it will taste a bit better.

    This potato salad can be kept in the refrigerator in an air-tight container for up to 4 days.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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