Too say that Southerners LOVE potato salad is an understatement. It is served at every family reunion, pot luck, church picnic and barbeque that I’ve ever attended. Potato Salad is a part of our traditions. We all have our secret family recipe for potato salad and most all of them….. are made with Duke’s Mayonnaise.
I am no different…… I LOVE potato salad! My mother-in-law, Sandy makes the BEST ever. I used to could have eaten my weight in her potato salad.
My addiction to potato salad is a problem. Why? Because…. now that I’ve cleaned up my diet…….. Duke’s mayonnaise is no longer my friend. I have missed potato salad. 🙁
Mayonnaise is an un-healthy fat and we try to avoid that in our house now. I know, I know…. you are thinking, “How could anyone not eat Duke’s anymore?” Well, it’s simple…..I want to put things into my body that are healthy and nutritional. We are what we eat, right? Plus, I have found different ways to replace mayonnaise with foods that add more nutrition and are just as packed with flavor.
Many people use Greek yogurt as a dressing when they want to make their potato salad more healthy. Over this past Memorial Day weekend, my cousin Debra made a delicious potato salad using Greek yogurt and it was awesome! I personally need, and want, to stay away from dairy so I was looking for another option.
This potato salad recipe is pretty much the same as the one that I used to make, minus the eggs and Duke’s mayonnaise. I replaced the Duke’s with a healthy, clean Ranch dressing. I found the recipe on www.mywholefoodlife.com. Melissa shares some delicious and nutritional recipes. Check out her blog and see for yourself.
I changed the recipe for the Ranch dressing just a little from Melissa’s version. I added more garlic and…. my Ranch had a bit more of a green tint…. sort of like a Green Goddess Dressing…. due to me adding slightly more chives and parsley. Still very yummy!
|Southern Potato Salad.... All Cleaned Up|| |
- 7-8 Organic red skin potatoes, washed and cut into 2-3 inch pieces, skins left on.
- 2 Stalks of celery, finely chopped
- ½ - ¾ Cup of Vidalia onion, finely chopped (according to your taste)
- 2 Tbsp. of chopped sweet pickles, juice drained off (I use Earth Fare Organic brand)
- 1 Tsp. of cracked black pepper
- 1 Cup of cashews
- ½ - 1 Cup of water... approximately
- ¼ Cup of Organic almond milk (I use Pacific brand)
- 4 cloves of garlic, crushed
- 3 Tbsp. of chives, finely chopped
- 3 Tbsp. of parsley, finely chopped
- 3 tsp. of white wine vinegar
- 2 tsp. of Real Salt or more... to taste
- Place the cashews in a small bowl and cover with water. Place in the refrigerator for at least 8 hours (or overnight) to soak.
- Place potatoes in a 3 quart pan and cover slightly with water.
- Add ½ tsp. of Real Salt to water and bring water to a boil over medium to high heat.
- Boil potatoes until they are done. Approximately 8-10 minutes. Check with a fork to see when they are done.
- Remove from heat, drain and place in a large mixing bowl to cool.
- Once cool, place in the refrigerator for at least an hour. This will keep potatoes firm when you are ready incorporate the other ingredients.
- Remove from the refrigerator and cut in to small cubes (approximately ½ inch pieces)
- Add chopped celery, chopped Vidalia onion and sweet pickles to the bowl.
- Add salt and pepper to bowl with the vegetables and stir to mix all ingredients.
- To make the dressing.... remove cashews from the refrigerator, drain water off and rinse.
- Place soaked cashews in a high speed blender along with just enough water to cover the cashews. Blend for 1-2 minutes.
- Place all other ingredients into the blender and blend for an additional 1-2 minutes.
- Pour ½ Cup to 1 Cup of the dressing over the potatoes, celery and onion and toss gently to coat all ingredients.
- Serve at room temperature or... chilled slightly if you prefer