I’ve never enjoyed potato salad.
There. I said it.
I also much prefer sweet potato, and don’t often eat white potatoes anymore. Unless they’re prepared for me at a function with family and/or friends.
So now that we’ve got those facts out of the way, you can officially understand how weird it was for me when I one afternoon realised a) all I wanted to eat was potato salad, and b) it wasn’t just sweet potatoes I was craving – it was sweet AND white.
This recipe started off as one of those “follow your gut” type dishes though.. The ones that come together when you just throw in a bowl all the things you feel like eating at a particular moment. For me on this day, it was a craving for potatoes (as we’ve already established), tahini, cucumber, broccoli, and something just generally cheesey… But not cheese… All mixed and mashed together.
And it had to be quick, easy, with minimal clean-up.
And it had to be cold…
And it had to be some serious “fork and bowl” food…
And that’s how this creamy, dreamy, kind of cheesey, but still actually healthy potato salad came to be!
And yes. I know. I’m an oddball. But if you follow me on Instagram, you would already know my food cravings can get a little wacky. So just do me a favour and go with me on these combinations, and give this recipe a chance.
RECIPE: Mixed Potato Salad
Vegan. Gluten Free. Nut Free. Oil Free.
1 large white potato
1 large sweet potato
1 small head of broccoli
2/3 – 1 cup frozen peas
3 – 4 shallots
12 – 14 slices cucumber, roughly 7mm thick
2 tblsp unhulled tahini (I use Mayver’s)
2 tsp dijon mustard
1 tsp Mingle Seasonings Sally blend (Alternatively, use dried or freshly chopped dill, parsley and basil, and garlic if desired)
2 tblsp nutritional yeast
1/2 – 1 tsp lemon juice
Water, to thin
Salt and pepper, to taste
To make the salad:
- Fill a large pot of water and leave it to boil on the stove. Place a large mixing in the fridge to cool.** Meanwhile, wash and peel both potatoes, and chop into large chunks. Break the broccoli into florets.
- When the water is boiling, add the potatoes and boil until soft and can be pierced easily with a fork. Using a slotted spoon, transfer the potatoes to a colander, wash with cold water, and drain. Set the potatoes aside in the refrigerated mixing bowl to cool.
- Add the broccoli to the same pot of boiling water until cooked (but slightly crunchy), remove from the pot via the same method, rinse, and let cool completely in the bowl, with the potatoes, in the fridge. Repeat these steps with the peas, this time draining the pot completely.
- Thinly slice the shallots, and chop the cucumber slices into quarters. Add these to the mixing bowl, toss everything to evenly combine, and refrigerate while preparing the dressing.
** While refrigerating the mixing bowl beforehand isn’t necessary, it helps cool the boiled vegetables faster.
To make the dressing:
- Mix the first 5 ingredients together in a small bowl, or measuring cup.
- Add small amounts of water at a time, until a smooth consistency is achieved. Stir in salt and pepper, and adjust flavours if needed.
- Pour the dressing over the cold salad and stir through, ensuring everything is coated evenly.
Talk about yum! The best thing about this salad, is that it can be served as a meal itself, or in smaller portions as a side dish. Take this to your next dinner/lunch party or potluck as well, and watch the crowds go wild! That’s assuming you don’t eat it all yourself first though…
And also assuming you love it as much as my partner and I did!
I shouldn’t assume things. But as my Mum always told me, “Don’t knock it, til you try it!”. In other words, you can’t say you don’t like it, unless you’ve eaten it. And that goes for anything too! So give it a go, show me your fabulous recreations, and let me know your thoughts!