- 5 large Gold Potatoes
- 0.25 cup, finely diced Red Onion
- 2 Carrots
- 0.3 cup, finely chopped Pickles
- 0.3 cup, finely chopped Green Onion
- 0.25 cup, finely chopped Fresh Curly Parsley
- 0.5 teaspoon Sea Salt
Tahini Avocado Dressing
- 3 Tablespoons Tahini
- 1 large, ripe Avocado
- 1 (juiced) Lemon
- 2 Tablespoons Honey/Maple Syrup
- 0.25 cup Filtered Water
- 0.3 cup Prickle Brine
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
This healthy potato salad is oil free and colorful!
Packed with vegetables, textures and a creamy avocado dressing, this potato salad is fully plant-based.
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.
But you know me – always trying to 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 like to keep things simple and colorful. The carrots, red onion, herbs and pickles pair well the the potatoes.
You can use any variety of potato for this, but I recommend using gold or russet potatoes.
Potatoes are relatively cheap, easy to grow and packed with a variety of nutrients.
This beautifully golden root vegetable is a great source of vitamins and minerals.
For color and crunch, diced carrot, pickles, red onion and herbs are added.
I also recommend making homemade pickles a couple of days prior and adding those rather than store-bought.
The pretty in green dressing is made with healthy fats from avocado and tahini.
Avocados are packed with potassium, fiber, and powerful antioxidants that can protect eye health.
Share your pretty healthy potato salad creation with me on Instagram!
Cook The Potatoes
Fill up a large pot with water 2/3 full, cover and bring to a boil.
Wash and cut your potatoes in half or quarters so they cook faster. 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 the tahini, avocado, lemon juice, honey/maple syrup, water, pickle brine, salt and pepper.
Blend until smooth.
Taste and adjust seasoning by adding a bit more salt, pepper, lemon or pickle brine if needed.
The dressing should be thick and creamy, similar to a sour cream and mayonnaise mixture.
Chop All Of The Ingredients
Taste and Serve