healthy potato salad
This mayo-less potato salad the perfect dish to bring for your next barbecue or summer gathering!
Traditional mayonnaise is loaded with inflammatory oils high in omega-6 fats (inflammatory) and low in omega-3 fats (anti-inflammatory) such as safflower oil, corn oil, sunflower oil, grapeseed oil, vegetable oil, soy oil, canola oil - you name it. Mayo companies know people are catching onto the fact that these oils are unhealthy, and I now often see mayonnaise marketed as “healthier” because it’s made with olive oil, but lo and behold if you turn the container around and read the ingredients they still primarily use unhealthy oils, and just add a little bit of low-quality olive oil so they can market it as healthier. So, what is one to do when you want a delicious potato salad but don’t want to consume these oils? I’ve got three options for you:
Purchase a mayonnaise that is made either entirely with avocado oil or olive oil. The problem with this option is you’re definitely going to shell out some major.
Make your own mayonnaise. Way easier than expected, more affordable, but requires a little practice. Keep an eye out for a mayo tutorial I’ll be doing in the future!
Make a MAYO-LESS potato salad - this one to be exact. It’s so good, you won’t even miss the mayo (I promise!)
Ingredients
● 2 lbs small red potatoes, scrubbed clean
● 4 celery stalks, chopped
● One bunch green onions, thinly sliced
● 1⁄2 cup fresh herbs (parsely, dill, chives)
● 1⁄4 cup extra virgin olive oil
● 1 avocado
● 1 tsp onion powder
● 1⁄2 tsp garlic powder
● 2 Tbs lemon juice
● 1-2 tsp dijon mustard
● 1 Tbs + 1⁄2 tsp salt (more to taste)
Directions
1. Bring a large pot of water to boil, add 1 Tbs salt and potatoes and boil for 15-20 minutes (or until potatoes can easily be pierced through.
2. Remove potatoes, rinse with cold water, and set aside to cool.
3. Once cool, chop into 1 inch pieces, and add to a large bowl with celery, green onions, and half of the fresh herbs (1⁄4 cup).
4. Combine dressing ingredients in a food processor or blender: olive oil, avocado, 1⁄4 cup fresh herbs, onion powder, garlic powder, lemon juice, dijon mustard, and 1⁄2 tsp salt.
5. Process or blend until mixture is a thick, homogeneous consistency.
6. Pour dressing mixture over potato salad, and stir thoroughly until everything is evenly coated.
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