Potato – tomato salad: vegan



2 large potatoes
3 Persian cucumbers cut into rounds
5 vine ripe tomatoes cut into small pieces

juice of one lime
1 tbsp mustard
1 tsp honey (or pure maple syrup)
dash of onion powder or to taste

chopped parsley
chopped cilantro


Microwave or bake potatoes to cook thoroughly. Cut into chunky pieces. In a large bowl add potatoes, tomatoes and cucumbers.

In a small bowl make a dressing with lime juice, mustard, honey or syrup, and onion powder, stir and pour over vegetables.

Add parsley, cilantro, salt and pepper to taste.

Serves 2: 326 calories per serving, 652 for the whole dish.

Rating: 5 out of 5.

My mom always made “Greek” potato salad with hot potatoes. This dish is similar in that the hot potato brings out the flavors of the dressing. In my mom’s potato salad there was a lot of oil and raw onions, it’s very good, but very high in calories. This salad has a nice balance of flavors and keeps the calorie count much lower.


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