This potato salad is a pleasant alternative to traditional potato salad, typically made with mayonnaise and hard boiled eggs. Instead of calorie rich mayonnaise, this potato salad gets it’s creaminess and flavour from dijon mustard and tahini.
Despite what many fad diets, potatoes are not inherently a high calorie food. It’s what is typically done to the potatoes that makes them high calorie, like adding loads of butter, cheese, deep frying them, etc. Potatoes are nutritious vegetables that have a lot of versatility – think baked potato topped with salsa, air-fried potatoes, mashed potatoes, and of course a summer time and picnic favourite, potato salad.
Serves 6-8 as a side dish
20 smallish potatoes, Yukon Gold or Red or a mixture of both
2 celery stalks, finely diced
1/2 cup shredded carrots – I used the prebagged ones to save time
3 green onions, finely diced
1/4 red pepper, finely diced
2 tbsp slivered sundried tomatoes
1 tbsp dijon mustard
1 tbsp tahini
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
salt and pepper to taste
- Steam potatoes in Instant Pot. Place potatoes on steamer rack. Add water so that it’s level with steamer rack. Set Instant Pot to 8 minutes on “manual”. Alternatively you can steam them on the stove top in a regular steamer basket.
- Once the potatoes have finished cooking, let them cool to room temperature then cut them into halves or quarters.
- Add the remaining ingredients and toss well, yet gently so that the potatoes don’t break down too much.