Green Goddess Potato Salad
By Mary McDougall
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 made this with only potatoes, but if you like other vegetables in your potato salads, feel free to add chopped vegetables of your choice.
Serves: 4-8
Prep Time: 15 min
Cook Time: 15 min
Ingredients
4 Pounds
Red potatoes
Dressing:
12.3 Ounce Package
Soft silken tofu
1/4 Cup
Water
2 Tbsp
White wine vinegar
2 Tbsp
Lime juice
2 Tbsp
Tahini
2 Tbsp
Soy sauce
1/2 Tbsp
Miso
1 Bunch
Green onions, chopped
1 Cup
Fresh flat leaf parsley, chopped
Freshly ground black pepper
Directions
1
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.
2
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.
3
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.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.