Dairy-Free, Lunch, Main, Salads, Vegan, Vegetarian -

Sam I Am Green & Vegan Potato Salad


  • 650g (1.5lb) German butter potato, cut into chunks

  • 1 avocado

  • 1 Tbsp dijon mustard

  • ½ lemon juiced

  • 2 tsp tahini

  • 1 tsp maple syrup

  • 1 small clove garlic, crushed

  • Sea salt & freshly ground peppercorns

  • ½ bunch fresh dill, chopped (optional but delightful)

  • ⅓ cup red onion, finely chopped

  • 1 apple,  finely chopped

  • ½ cup bell pepper, chopped

  • 3 stalks celery, finely chopped


  1. Toil & Boil: Put potatoes in a pot and just cover with water and about a tsp of salt. Bring them to a boil and put a lid on them. Steam them for about 10 minutes or until just tender when poked with a fork. Then drain the hot water and rinse with cold water.

  2. Don’t Nix the Mix: Combine the avocado, mustard, lemon juice, maple syrup, garlic, and salt and pepper to taste into a blender or food processor (or use a potato masher if you don’t have one of these) and blend until smooth.

  3. Combine & Rhyme: In a large bowl mix the potatoes and the avocado mixture together. Then combine with the rest of the ingredients.

Enjoying: Enjoy as a main, on a train, on the side, on a ride, between bread, or in your bed. Enjoy it here, enjoy it there, enjoy it anywhere.

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