Seize the Summer

Prepare a Fun Green Potato Salad

Green Potato Salad recipe

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I had a lot of fun making a green mac and cheese a while ago, and this time I’m back with a pastel green potato salad! Before you start thinking this is a gimmick to get kids to eat their veggies (which it is), let me just say that it’s a tasty gimmick that’s just as fun for adults as it is for kids.

Green Potato Salad recipe

The creamy avocado makes a great substitute for mayonnaise providing a marvelously creamy texture without the cholesterol. The nutritional yeast contributes plenty of savory umami, and the lemon juice adds just a hint of tartness. Together with the potatoes and scallions it makes for a satisfying potato salad with a vibrant hue, regardless of how you feel about plant-based diets.

Green Recipe Salad recipe

I’ve kept it pretty simple, but this would be terrific with some quick pickled cucumbers, dried fruit or pumpkin seeds. The only catch is that you need to eat it within a few hours of preparing it because the avocados tend to oxidize turning the salad into an unappetizing shade of brown.

Green Potato Salad recipe

Green Potato Salad

Green Potato Salad recipe

Substitute avocado for mayonnaise to get a creamy texture, less cholesterol and a vivid color in this classic dish.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)

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Ingredients

  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • 1 avocado, peeled and pitted
  • 1/4 cup soy milk
  • 1 tablespoons nutritional yeast
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • black pepper
  • 1 scallion, finely chopped

Directions

  1. Put the potatoes in a pot, and add enough water to cover the potatoes by 1-inch. Bring to a boil, and then turn down the heat to maintain a gentle simmer. Cook the potatoes until they're just soft enough to easily pass a toothpick through one.
  2. To make the sauce, add half of the avocado, the soy milk, the nutritional yeast, lemon juice, salt and black pepper to a small food processor. Puree the mixture.
  3. Chop the remaining half of avocado into cubes, and add them to a bowl with a little lemon juice to keep them from changing color.
  4. When the potatoes are done, drain them well and add them to the bowl with the avocados, and then add the sauce and scallions. Stir to combine, and adjust salt to taste. It's okay if the potatoes break up a little bit in the process. Serve warm or at room temperature within a few hours.

Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.