Potato Salad

Creamy and fresh, this potato salad is a star at potlucks or just as a main meal with a salad.

Potato Salad

  • 2 pounds of red skin potatoes cut in quarters
  • 1 onion diced, set aside
  • 3 stalks celery cut in diagonal cuts, set aside
  • 20 bread and butter pickles diced, set aside
  • 2 tablespoons capers, set aside
  • Large pinch of sea salt (optional, replace with 1-2 tablespoons sumac)
  • 1 cup filtered water

In a medium size pan add cut potatoes and sea salt and filtered water. Cook until soft.



  • ½ cup sunflower seeds
  • ½ cup cashews
  • ½ cup filtered water
  • 1 lemon or lime juiced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tamari or cocunut aminos
  • 3 tablespoons nutritional yeast
  • ¼ teaspoon sea salt, (optional, replace with 1 teaspoon sumac)
  • ¼ teaspoon ground black pepper

Blend the above in a blender until smooth and creamy.


Add drained potatoes to a mixing bowl. Add sauce above plus the celery, pickles, onion and capers. Mix well. Adjust sea salt or sumac and black pepper to taste. Serve.


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