Happy Healthy Potato Salad
This is a light version of normal potato salad. Summer is on its way and lighter foods are more appealing so you can get into that pair of shorts you wore last year. Cutting back doesn’t have to taste bad. Most of your diet can still stay vegan and raw and this recipe can be vegan for sure. This is a lighter salad so serve up a small portion and have some fun in the sun!
- 4lbs potatoes (Organic it is worth the taste, say no to bud nip)
- 5 stalks celery
- 1 cup frozen peas
- 1/2 cup diced red onion
- 3 baby Claussen dill pickles diced
- 1/2 cup veggie broth
- 1 clove garlic pressed
- 3 stalks kale finely chopped
- 1 tablespoon mustard
- 1 tablespoon *mayonnaise
- 3 *hard boiled eggs
- 1 tablespoon *avocado oil
- Salt and pepper to taste (pickles add salt so taste it first!)
*omit mayonnaise and eggs if you are crafting it Vegan, if you wish you can add nayonnaise as a replacement of mayonnaise. Adding more veggie broth and a table spoon of avocado oil makes the salad less dry.
In a bowl combine chopped celery, red onion, pickles,veggie broth, garlic,peas, kale, mustard mayonnaise and eggs. Add avocado oil. Do this first so these ingredients can marry their flavors.
Peel, dice and boil the potatoes. Cook until fork tender. Drain and take a potato masher and give them a few mashes. This makes the salad creamier if you omit mayonnaise and eggs.
Combine all ingredients, can be enjoyed warm right away or cooled then refrigerated for your picnic later! Have a good time, all the time!
We would love to hear about your favorite spring recipes! Please leave your comments below.