Healthy Potato Salad

Healthy Potato Salad

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Adjust Servings:
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

Healthy Potato Salad

  • 40 minutes
  • Serves 4
  • Easy


  • Tahini Avocado Dressing



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 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

While the potatoes cool, prep and chop all of the other ingredients.

Once the potatoes are cool to the touch, peel the skins and cut them into bite-size pieces.

Add all of the salad ingredients to a large salad bowl along with the dressing and toss well to combine.


Taste and Serve

Give the salad a taste and add more salt and/lemon juice if needed.

Potatoes love salt, I therefore usually season with 1/2 or 1 full teaspoon of salt.

Leftovers can be stored in the refrigerator for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. 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 social media via @foodbyjonister. Happy cooking and eating!

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8 Comments Hide Comments

Hi there – just a quick recipe comment .., you say to chop the raw potatoes into bite size pieces and then boil until tender and again say to cut into bite sized pieces after they cook and cool. I always boil my potatoes whole when making potato salad so I prefer that way but thought you’d want to know.

Giving huge heart eyes to the avo dressing with tahini, omyword!! 😉 So yummy! We definitely go the no-mayo + herb route with potato salad, but I can’t wait to try this version with tahini and fresh parsley! Thank you.

Potato salad is a dish that has grown on me. I didn’t like it as a child, but after much forceful convincing by a German friend I finally gave it another go, and now I love it. I love that your version has avocado and tahini which makes it even better (shhh, don’t tell my friend).

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