Potato Salad Verde

Prep: 20 minutes Cook: 15 minutes Chill: 2-4 hours


I saw a recipe for a simple green potato salad in a magazine a couple of months ago and the photo was so appealing that I decided to try something similar, without the mayonnaise and sour cream, of course. I make this with only potatoes, but if you like other vegetables in your potato salads, feel free to add chopped vegetables of your choice, such as chopped celery, onions, shredded carrots, etc.


  • 4 pounds red potatoes
  • Dressing:
  • 1/4 cup water
  • 2 tbsp white wine vinegar
  • 2 tbsp lime juice
  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • 1/2 tsp miso
  • 1 bunch green onions, chopped
  • 1 cup fresh flat leaf parsley, chopped
  • freshly ground black pepper
  • one or more dashes of salsa, mild, medium or hot


Potatoes: Scrub the potatoes but do not peel. Cut into approximately 1 inch chunks. Place in a pot with water to cover. Bring to a boil, reduce heat and cook for about 12 minutes until just tender. Drain. Allow to cool for 15 minutes.

Dressing: Place the tofu and water in a blender jar and process briefly. Add the remaining ingredients and process until very smooth and green. Set aside.

Salad: Place the cooled potatoes in a large bowl. Add other chopped vegetables if you wish at this time. Pour 1 1/2 cups of the dressing over the potatoes and mix gently. Cover and refrigerate at least 2 hours before serving.

Hints: Reserve the remaining dressing for use later as a dip for raw veggies or a topping for salad greens.