Lemon-Dijon Potato Salad Recipe (With Video)

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Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are going to make potato salad.

Now I’m not the hugest fun of potato salad but I know a lot of people are and as a vegan you may be missing that wonderful gooey potato salad but there are other ways to do it and we’re gonna make this one very delicious such that you’re not going to miss any of that mayonnaise.

Funny story, when I was little I’ve been allergic to milk all my life and for some reason when I was little people would always ask me if I can eat mayonnaise?

Mayonnaise is made from eggs and for some reason people thought mayonnaise – dairy. I don’t know maybe it’s because it’s white and creamy looking.

Anyway, no! Its egg which as vegans we don’t eat either so I’ve got some potatoes here that I diced up and boiled and I’ve now drained.

Occasionally they stick to the pot, that’s ok! Just get them out of there. Oh! I was gonna do the dressing in here so I’m gonna dumped this back out. I like to do the dressing in the bowl first because then I don’t have to use two bowls but occasionally I forget, that’s ok, dump it out and you’re good to go.

So, Dijon mustard, you don’t need very much of this. It got a pretty strong flavor and what else do we got in here. Clove of garlic and I actually got two in here because they’re smaller ones.

You’re gonna press those right into the bowl. Pressing is nice because you don’t get chunks of garlic so I like to press it when I’m using it raw. I always press it when I’m using raw.

Lemon! Lemon zest is one of my favorite things. Zester is this tool here with little holes in it. You can pick them out really cheaply; they’re very fun and easy to use. See the little holes in there, very cute. Ok!

Then we’re gonna take the juice out of the lemon and all I’ll do for that is take a strainer, put it in the bowl, take my zester and punch through the lemon and get all of that juice out. Strainer of course catching the seeds that come out so I don’t have to worry fishing them out afterwards!

Alright! Lemon juice and zest in there. My fork doesn’t really want to stay standing in this massive bowl that I have here, let’s just put this on the side.

Now it’s funny, most people feel really bad about eating potato salad coz it’s normally so heavy and rich but it’s so easy to make a nice light, healthy version of this dish that I don’t know why more people don’t do it.

Alright! Some olive oil and I’m doing half olive oil and half flaxseed oil. Now flax oil is the best source of omega 3 fatty acids which are critical for your body’s functions and so many functions that I wouldn’t even take the time to list them but you need it.

And the problem with omega 3 and the reason it becomes so popular lately is that the ratio of omega 3 to omega 6, those are the two oils are fats that you need in your diet for your body.

And most vegetable oils have a lot of omega 6 but no omega 3 and so what it needs to do is increase the omega 3 side and not get so much omega 6. And – so flaxseed oil has a lot of omega 3 and not really much omega 6 so good to hear for your diet.

Now a little bit of salt, this is to bring things together, the flavors as well as the oil and the acid from the lemon juice. Black pepper I always like in pretty much anything.

And then I’m gonna add some nutritional yeast which will add a bit of the cheesy kind of flavor to this dressing. It’s not necessary if you don’t have it but it does add some really nice flavor.

So stir that dressing around, you’ll notice if you have enough salt it will become a nice homogenous mixture. If you don’t have any salt in here, the oil and the lemon juice are gonna stay separate.

So see how this is staying as one, nice yellow liquid rather than separating in to oil and lemon juice because of salt and if you want to make this a really creamy dressing you can add some of the potato and blend it in here with your dressing.

Potatoes are really easy way to make a sauce creamier but I’m not gonna do that today, I just got some cucumbers in here as well as some fresh chives and I am going to add some sprouts.

Another optional addition, many people would also think that I’m crazy to put cucumbers in here but I like to lighten up my potatoes.

So, you don’t need to do this if you don’t like to but it’s always nice to get green vegetables in when you can and putting them in potatoes often makes them a little bit yummier. You don’t notice them as much if you have people that don’t enjoy them so much.

Ok! The last thing is some dill and I would love to have some fresh dill but unfortunately didn’t really grow in Phil’s garden this year. I guess the soil is too sandy or I don’t know what happened but anyway I’m using dried for now.

So, give it a toss around. I like to toss green vegetables into a dressing before I add the potato or if I’m doing a grain salad because those starchy vegetables and grains really absorb the dressing.

And then what happens is there’s nothing left over for the more watery vegetables. So if you give this a toss around the cucumber it’s not gonna use up any of the dressing but it’s gonna make sure that there’s a nice coating around the sprouts, around the cucumber before you add the potatoes.

Alright! Now they go in. And I’m gonna grabbed my salad tossers, just give that a toss through the dressing and you’ll be ready to go. Take this on a picnic, have it for lunch, have it for dinner, bring it to a potluck.

The lemon flavor is really nice and light so it’s a great dish for summer and here we go.

Alright! So there is our healthy vegan potato salad. You can find the recipe at HealthyVeganRecipes.net. I’m Heather and this is Freshly Served.