Sicilian-Inspired, Guilt-Free Potato Salad With Capers & Dill

August 27, 2020
I don’t know about you, but my internal desire for constant comfort foods has been on overdrive this year.

When I am in need of some solid comfort food, I seek out potatoes.

Sure, many other foods can satisfy my cravings. Pasta, breads, and sweet stuff are desire fulfilling… cakes, pies, cookies, and coconut ice cream are all super yummy. However, I usually land in a guilty indigestion zone when I indulge in those foods too often. But I can eat potatoes guilt-free. Especially this no-mayo potato salad.

Potatoes are naturally gluten free and packed with nutrients. They are a fiber rich food, a good source of B6, iron, vitamin C, and contain more potassium than bananas. One medium-sized potato has about 110 calories. Most potato salad recipes include mayonnaise, which as delicious and craving fulfilling as it is, is not something I like to eat very often. When you follow this guilt-free potato salad recipe, you get full flavor and all the nutrients and satisfaction that potatoes offer with no added fat or processed ingredients.

Two ingredients add extra flair to this recipe: pepitas and capers. The pepitas (a kind of pumpkin seed without the hull) add flavor, texture, protein, and nutrients. Capers are the key to flavor in this salad. Capers are edible flower buds that add a lemon-olive like flavor that remind me of my birth land of Sicily.

This recipe feeds four, or one person needing a whole lot of comfort. *note: if you replace the fresh herbs with dried, use only 1-2 Tbs.
vegan potato salad

Sicilian-Inspired, Guilt-Free Potato Salad With Capers & Dill

utensils YIELDS 10 cups
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  • 5 pounds potatoes (red, purple, any color or variety will do!)
  • 1/4 cup Dijon mustard
  • 2 Tbs plain yellow mustard
  • 1/4-1/2 cup apple cider vinegar
  • 2 Tbsp capers (crush them up a little bit)
  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped parsley
  • 1/4 cup pepitas
  • to taste salt and pepper
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Directions

1. Wash, scrub, and cut potatoes (I like to leave the skin on, that is your choice).

2. Boil potatoes on high until soft, not mushy. A fork will slide through easily (about 15-20 minutes).

3. Pour potatoes into a colander and let cool.

4. In a large bowl, whisk together mustards, vinegar, and capers.

5. Add potatoes to bowl. Using a large spoon, lightly mix potatoes and dressing until well incorporated.

6. Add dill, parsley, and pepitas. Add salt and pepper to taste or preference.

7. Garnish with parsley and indulge. Try not to eat the whole bowl, but if you do, don’t feel guilty!

Also by Angie: Simple Homemade Seitan Strips

Adaptogenic Dream Latte

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Photo: Angie Follensbee-Hall


Angie Follensbee-Hall
Angie is an artist, creativity mentor, and yoga teacher. She was born on the captivating island of Sicily at the base of Mt. Etna, and grew up running around in the quiet mountains of New Hampshire and Vermont. Angie loves world cultures and has traveled across the US, Europe, and India. Her free-spirited childhood on two continents, cultural inspirations, and love of the natural world are primary influences in her art-making and creative living. Angie's studies include a Bachelor of Fine Arts degree and a Master of Arts degree in Education and Creative Practice from Goddard College. She is an Experienced Registered Yoga Teacher at the 500 hour level, teaching for over 14 years, a Reiki Master Teacher, a Certified Traditional Herbalist, an Ayurvedic Lifestyle Practitioner, and an Attunement Energy practitioner. She has led over 5,000 hours of professional classes and workshops. Learn more about Angie and her offerings at her website: angiefollensbeehall.com

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