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Side Dish / Vegetarian
(46 votes, average: 4.04 out of 5)
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We are delighted to feature a recipe from The Plantpower Way: Whole Food Plant-Based Recipes and Guidance for the Whole Familyby Rich Roll and Julie Piatt. Rich is an ultra athlete and a bestselling author of Finding Ultra& The Plantpower Way. He was named one of the 25 Fittest Men in the World by Men’s Fitness. In 2013, he launched the Rich Roll Podcast, which Dan was recently featured on. Julie Piatt, Rich’s wife, is co-author to the book, and also a plant-based chef, musician, meditation guide, and yoga teacher.
Grilling, summer cookouts, and potato salad go hand in hand. The Plantpower Way’s version of this American favorite is sure to win you over. With fresh vibrant herbs, fresh olives, and powerful pumpkin seeds filled with protein and iron, this salad says… yes, let’s eat outside!
Ingredients
- 5 pounds red potatoes
- 1 cup vegan mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 cup pitted Kalamata olives
- 2 teaspoons large grain Celtic sea salt
- 1/4 cup fresh chopped dill
- Fresh dill sprigs
- 1/4 cup pepitas
Directions
- Wash the potatoes well, scrubbing the skins to remove any soil.
- In a large pot of water, boil the potatoes on high heat until soft but not mushy. Potatoes are done when a fork slides easily into the center of the potato without breaking it apart.
- Pour the potatoes into a colander and drain. If you wish to remove the skins, run a small stream of cold water over the potatoes and easily rub the skin off using your thumbs and fingers. Rich prefers I leave the skins on. This gives the dish a nutrient boost and enhances the hearty, country-style vibe.
- In a large serving bowl, whisk together the Vegenaise, Dijon and olive oil.
- Add the warm potatoes. Using a knife, cut the potatoes crosswise and lengthwise into roughly 1/2″ pieces. Do this quickly; don’t sweat precision. Keep cutting in all directions until all the potato slices are approximately 1/2″ in size.
- Using a large spoon, start turning the potatoes into the dressing at the bottom of the bowl. Continue until the mixture is well incorporated.
- Add the two teaspoons of Celtic salt and mix again. Now add the olives and the fresh dill. Turn over again until well combined. Adjust salt to taste.
- Garnish with fresh dill sprigs and serve!
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