Potato Salad

Potato Salad

This potato salad tastes surprisingly like a potato salad made with eggs and  mayonnaise. Instead of these fat laden foods, this dressing is made from potatoes and the 'egg' taste comes from the addition of black salt. I purchased black salt  at an Asian Market.  I used a high speed blender to get the dressing creamy and smooth.

 Ingredients

Salad Ingredients

8 cups potatoes, cubed and boiled, reserve about 1 cup liquid
1/2 tsp celery seed
1/8 tsp ground mustard
1/2 tsp black salt
salt and pepper to taste

1/2 cup frozen peas
1/2 cup roasted red peppers, chopped
1/2 cup green onions, chopped

Dressing Ingredients

1 1/4 cups cooked potatoes, cubed (I cube mine before boiling)
1 tsp apple cider vinegar
1 1/2 tsp mustard ( I used Sweet with Heat by Presidents Choice)
1/16 tsp stevia or sugar to taste
1/2 cup water or reserved liquid from boiling potatoes
2 tsp vegetable stock powder, or to taste
Paprika, for garnish only

Directions 

Dressing Directions 

Blend all ingredients in a high speed blender, like a vitamix, until smooth. Add additional water if required.

Adjust salt and pepper to taste.


Salad Directions

Add potatoes to a big bowl. I like to roughly mash the potatoes, so there are still some chunks.

Mix in the dressing. I used all of the dressing, but for a dryer salad you may want to use less.

Add in black salt, celery seed, ground mustard and black pepper.

Adjust seasonings if required.

Add in roasted red peppers, green onions and frozen green peas. Mix well. The peas will defrost by the time the potatoes are cool.

Enjoy.

Tip 

 I do not eat olives, due to the high fat content, but if you are able to eat them, olives would be a nice addition to this salad.

Grated carrots would also be a tasty addition.