In Season: The Mean Green Potato Salad

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Looking for a potato salad alternative? Give this one a try! It celebrates some still in season summer/fall ingredients and is a fresh departure from the more conventional creamy or mayo based tater tot salad.


Toss the salad right before serving to preserve the most vibrant green color. This is a great vegan option too!

Green Potato Salad

  • 2 lbs mini potatoes, scrubbed clean
  • 3 cups fresh or frozen peas, blanched
  • 1 small clove garlic
  • 3 Tbsp hemp seeds
  • 1 1/2 cups packed cilantro leaves
  • 1/4 cup olive oil
  • 2-3 Tbsp lemon juice
  • 3 green onions, trimmed and thinly sliced
  • 1 jalapeno, thinly sliced, optional

Place the taters into a large pot and cover with water. Bring to a boil over high heat and cook for about 15 minutes or until tender. Drain, cool and cut in half.

Place the garlic, hemp seeds, cilantro leaves and olive oil in a food processor and blitz until smooth. Adjust for salt and pepper and tip the herb paste into a large bowl.

Add the potatoes once they are cooled, peas, onion and jalapeno, if using to the bowl and give everything a toss with the lemon juice. Adjust seasoning and serve immediately for the brightest green color!






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