Embarking on a journey towards a healthier lifestyle doesn’t mean giving up on flavor or comfort food. In fact, it’s about discovering delicious alternatives that align with your wellness goals. If you’re following the Starch Solution or simply looking for a satisfying, weight-loss-friendly dish, our Vegan, Oil-Free Creamy Potato Salad is here to prove that healthy eating can be both nourishing and indulgent.
Body:
The Starch Solution Advantage:
Dr. John McDougall’s Starch Solution emphasizes the consumption of whole, plant-based foods, with a focus on starches for sustainable energy. Our creamy potato salad perfectly fits this paradigm, delivering a wholesome meal without the need for added oils or heavy dressings.
Key Ingredients:
1. Potatoes:
Opt for nutrient-rich red or Yukon gold potatoes, packed with vitamins and fiber. These starches provide a steady release of energy, keeping you satisfied for longer.
2. Silken Tofu
Replace traditional mayo with silken tofu mayo will increase the protein and keep this dish low in fat but creamy and velvety.
3. Fresh Vegetables:
Load up on veggies like celery, red onion, and green onions for added crunch, flavor, and nutritional benefits.
4. Mustard and Dill:
Incorporate Dijon mustard and fresh dill for a zesty kick and herbaceous aroma. These additions elevate the taste without compromising on health.
Preparation:
- Boil and Cool Potatoes: Boil your chosen potatoes until fork-tender. Allow them to cool before dicing into bite-sized pieces.
- Cashew Cream Magic: Blend soaked cashews with plant-based milk, Dijon mustard, and dill until a creamy consistency is achieved.
- Veggie Medley: Mix the cashew cream with your cooled potatoes, adding finely chopped celery, red onion, and green onions. Toss gently until the potatoes are evenly coated.
- Chill and Serve: Let the flavors meld in the refrigerator for at least an hour. Serve chilled, allowing the salad to showcase its full, creamy goodness.
Weight-Loss Friendly and Satisfying:
This oil-free potato salad is not just a treat for your taste buds but also a boon for your weight-loss journey. The starches provide sustained energy, while the absence of oils keeps unnecessary calories at bay. It’s a win-win for your health and your waistline.
Healthy Creamy Vegan Potato Salad
Equipment
Ingredients
- 2 lbs Yukon Gold potatoes, chopped
- 1 12.3 oz Silken Tofu
- 1 tbsp lemon juice
- 1 tsp coconut or cane sugar or maple syrup
- 1-2 tbsp yellow mustard
- 1 tbsp dill weed
- 2-3 tbsp dill pickle juice
- 2-3 dill pickles, chopped
- ½ white onion, diced finely
- 2 ribs celery, diced or celery seed to taste
Instructions
- Peel and chopped potatoes into 1/2 inch cubes. Bring to a boil and simmer 10 minutes until fork tender. Remove and drain and allow to cool slightly.
- In a blender, mix the tofu, lemon juice, sugar, salt and pepper and blend until smooth. Add the yellow mustard, dill weed and dill pickle juice and blend to combine.
- Chop onions, dill pickles and celery.
- In a large bowl, combine the cooled potatoes, mayo and chopped vegetables. Toss to combine and refrigerate for several hours to allow the flavors to meld.Adjust seasoning to your preference
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