YETTA BLAIR
NUTRITION

Creamy Vegan Potato Salad

This delicious recipe is full of flavor and a favorite in our house.

Creamy Vegan Potato Salad

Recipe by Yetta Blair

This recipe has no processed sugar and your friends will never know it’s vegan. This recipe serves 8.

Ingredients

  • 6 medium russet potatoes (2 pounds)

  • 1 cup of thinly sliced celery

  • 1/2 cup of chopped onion

  • 1/3 cup of chopped dill pickles

  • 1 1/4 cup of vegan mayonnaise (I use Vegenaise brand)

  • 1 tsp of ground date sugar

  • 2 tsp of celery seed

  • 2 tsp of apple cider vinegar

  • 2 heaping tsp of spicy mustard

  • 1 1/2 tsp of sea salt

Directions

  • In a covered saucepan cook potatoes in boiling salted water for 25 – 30 minutes or till tender; drain well. Peel and cube potatoes. Transfer to a large bowl.
  • Add chopped celery, onion and pickle to the bowl with the potatoes.
  • Combine vegan mayonnaise, date sugar, celery seed, apple cider vinegar, spicy mustard and salt.
  • Add vegan mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Cover and chill thoroughly.

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Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.