Servings Prep Time
6servings 20minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
10minutes 2hours
Potato Mayo Dressing
  • 1medium Red Potato, scrubbed, peeled and chopped
  • 2large Medjool Date, pitted
  • 3Tbsp Apple Cider Vinegar, Raw, Unfiltered
  • 1Tbsp Fresh lemon Juice
  • 2Tbsp Dijon Mustard
  • 1/2tsp Garlic Powder, unsalted
  • 1/2tsp Onion Powder, unsalted
  • 1Tbsp Hemp Seeds
  • 1Tbsp Nutritional Yeast
  • 1/2cup Applesauce, Unsweetened
  • 1/2 – 3/4tsp Kala Namak (Black Mineral Salt)(Omit for reduced sodium version) – See Recipe Note
Potato Salad
  • 8medium Red Potatoes, scrubbed and chopped
  • 2stalks Celery, diced (about 1 cup)
  • 1/2Tbsp Dried Dill Weed
  • 2Tbsp Dried Chives
  • 1 1/2cup Potato Mayo Dressing(above)
  • garnish Smoked Paprika(optional)
  • garnish Fresh Dill(optional)
Potato May Dressing
  1. Fill a small saucepan with water. Rinse, scrub, peel and roughly chop one medium red potato (about 1 cup). Add potatoes to water-filled saucepan. Boil for 8-10 minutes until fork tender.
  2. Drain boiled potatoes. Add the boiled potatoes and the remaining dressing ingredients to a high-speed blender. Blend until smooth. Set aside.
Potato Salad
  1. Rinse, scrub, and dice 8 medium-size red potatoes. Add diced potatoes to a large saucepan and fill with water. Bring to a boil and cook for 10 minutes. Drain the potatoes in a colander and rinse under cold water until cool. Allow excess water to drain from the potatoes. Transfer the cooled potatoes to a large mixing bowl
  2. Chop the celery into small pieces. Add the chopped celery, dill weed, chives, and the potato mayo to the mixing bowl. Mix well. Place bowl “uncovered” in the fridge for a couple of hours to allow the salad to marinade and the sauce to thicken.
  3. Plate the potato salad, garnish with smoked paprika and fresh dill weed. Enjoy!
Recipe Notes

Kala Namak Note:  This salt has an eggy taste to it.  However, the taste is very subtle when added at the beginning of the recipe.  Which works perfectly for my kiddos (they are not too fond of the eggy flare).  So if you prefer a more definitive eggy taste feel free to leave the Kala Namak out in the potato mayo.  Add the salt after the salad has chilled in the fridge for a few hours.  Stir in well right before serving. 

Recipy by Get2dRoot Health and Wellness