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Vegan Purple Potato Salad

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Vegan Purple Potato Salad, a new take on this summer favorite!  We’ve replaced the eggs and real mayonnaise with ripe avocado for this vegan version of an old classic.  Our Vegan Purple Potato Salad is creamy, delicious and one of the many foods we use to help reduce the blood pressure issues both my husband and oldest son face.  

Vegan Purple Potato Salad

Yep, my friends, two of the men in my life have battled this unusually baffling and alarming issue for years now. My son was first diagnosed with high BP at eight years old. You can imagine what a shock that was for us.  Keenan was such an active little guy – playing soccer, golfing, roller blading (the early 90’s my friends), and very busy being a boy.  He ran fast, played hard, and wasn’t an ounce over weight.  We saw several pediatric specialists without any answers, worried a whole bunch, and ultimately turned back to food for relief.  We continue to seek foods that are antioxidant rich and known to be beneficial for this condition. 

Vegan Purple Potato SaladBenefits of Purple Potatoes

  • Dark colored potatoes (orange & purple) have more than four times the antioxidant power than the regular white and yellow varieties.  
  • A good source of potassium, vitamin C, folic acid and iron.
  • According to Natural News, “A small study that was presented at the American Chemical Society National Meeting in Denver in 2012 found that eating these potatoes lowered the blood pressure of the subjects who consumed them compared to non-consumers.” 
    Vegan Purple Potato Salad
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    Ingredients
    1. 2 lbs. purple potatoes, diced
    2. 1 large ripe avocado - or 2 small / medium
    3. 2 stalks celery, finely diced
    4. 1/4 cup red onion, finely diced
    5. 3-4 tablespoons fresh dill, chopped
    6. 2 teaspoons Dijon mustard, or Fermented Mustard (found at many Farmer's Markets)
    7. 1 tablespoon fresh lemon juice
    8. 2 teaspoons maple syrup
    9. 1 teaspoon ground turmeric or freshly grated turmeric
    10. 1 teaspoon high quality sea salt
    11. Fresh ground pepper to taste
    Instructions
    1. Cut potatoes into bite-size pieces, leaving skin on.
    2. Add potatoes to a steamer basket and let steam for 10-12 minutes, or until fork tender.
    3. Remove potatoes, season with salt, and place in refrigerator until completely cooled.
    4. Using a small bowl, mash avocado until creamy. Add in lemon juice, mustard, maple syrup, and turmeric. Mix until well combined.
    5. In a large bowl, combine cooled potatoes, red onion, celery, dill and avocado mixture. Stir until well coated.
    6. Serve cold.
    7. ENJOY!
    Notes
    1. vegan, gluten-free, dairy-free
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