The Whole Food Plant Based Cooking Show
Plant-Based Green Goddess Potato Salad
Calories: 384kcal
This Green Goddess dressing takes potato salad to a whole new level! This explosion of summer flavor will keep everyone coming back for seconds on the potluck table so be sure to make a double batch!
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Ingredients
- 5 medium Yukon Gold Potatoes cut into bite size cubes
- ½ cup tempeh cut into small cubes
- 2 tbsp basil fresh, thinly sliced
- 2 tbsp spring onions thinly sliced
- 1 cup broccoli sprouts optional
- 1 avocado cut into small cubes
Dressing
- 1 cup basil fresh, loosely packed
- ½ cup parsley
- 1 cup spinach loosely packed
- ¼ cup spring onions chopped
- ¼ cup raisins
- ¼ cup cashews or almonds
- ¼ cup sunflower seeds
- ⅓ cup lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp white wine vinegar
- ½ cup water
Instructions
- Preheat oven to 400°F.
- Boil the potato cubes until they are just slightly soft, between 10 and 15 minutes.
- Drain and spread on a parchment lined baking tray and bake for 20 minutes.
- Once done baking, place in the fridge to cool before using.
Dressing
- Add all ingredients to a blender and bend until smooth.
- Add the potatoes, tempeh, basil, spring onions, sprouts, avocado and dressing to a large mixing bowl and stir until everything is well coated.
- Store in an airtight container in the fridge for 3-4 days.
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Nutrition
Calories: 384kcal | Carbohydrates: 59g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 96mg | Potassium: 2142mg | Fiber: 23g | Sugar: 3g | Vitamin A: 1316IU | Vitamin C: 47mg | Calcium: 978mg | Iron: 40mg
