This vibrant, tangy, and creamy potato salad is perfect for any occasion. Made with yellow potatoes, fresh herbs, and a zesty lemon-mustard dressing, it’s a healthy and flavorful spin on the classic dish.
Yellow potatoes, when cooked and cooled, are a great source of resistant starch, which supports gut health by feeding beneficial bacteria and promoting the production of short-chain fatty acids.

Ingredients:
For the Salad:
2 pounds yellow potatoes, peeled and cut into bite-sized chunks
1 small red onion, finely diced
½ cup fresh cilantro, chopped
For the Dressing:
3 tablespoons olive oil - or flaxseed oil for extra omega-3s
4 tablespoons fresh lemon juice - about half a lemon
2 tablespoons Dijon mustard
1 tablespoon honey - or maple syrup for a vegan option
½ teaspoon garlic powder
Salt and freshly cracked black pepper, to taste
Instructions:
Cook the Potatoes:
Bring a large pot of water to a boil. Add the yellow potato chunks and cook for 10-12 minutes, or until fork-tender. Be careful not to overcook; you want them firm enough to hold their shape.
Drain the potatoes and spread them on a tray or large plate to cool to room temperature.
Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil - or flaxseed oil, lemon juice, Dijon mustard, honey -or maple syrup, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
Assemble the Salad:
In a large mixing bowl, combine the cooled potatoes, red onion, and chopped cilantro. Pour the dressing over the mixture.
Gently toss until all the ingredients are well coated. Be careful not to mash the potatoes.
Chill and Serve:
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to mix and the resistant starch to be created. Serve cold or room temperature.
Tips for the Best Vegan Potato Salad
Add More Herbs: For extra flavor, mix in fresh parsley, dill, or chives.
Customize the Texture: If you prefer a creamier salad, you can mash some of the potatoes while tossing.
Add more Ingredients: For added nutrition, add diced broccolini, cauliflower, celery, or carrots.
This potato salad is light, refreshing, and full of resistant starch which will benefit your gut!
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