This fall potato salad is flavorful and warming, which makes it a perfect side dish or appetizer to share with your loved ones on a chilly night.  

FALL POTATO SALAD

Who doesn’t love potatoes, especially on these colder nights. I know I do, because it just feels like someone is hugging you from the inside. This fall potato salad is filled with flavor boosting ingredient like fennel, dill and oh, don’t miss out on the delicious mustard dressing.

WHAT’S IN THE DRESSING?

  • Pickle juice
  • White wine vinegar
  • Dijon mustard
  • Garlic powder
  • Dill
  • Olive oil
  • Salt and pepper 

Let’s get cooking, but first, let’s first learn about the ingredients in this dish and some of the benefits that it provides and how it affect our body as well as things to look out for specific to your personal condition if it applies.

DISCLAIMER ALERT! All posts are not intended to treat or override the decision to see your personal doctor and physician. I strongly advise everyone to discuss any serious condition with your medical health provider. Everything I say and write are all based on personal experience and through reading materials provided by medical professionals. I believe everyone’s body is unique and there’s no one miracle diet or medicine for everyone! I am only here to provide and share knowledge I have learned from the general holistic wellness point of view. All of the information and recipes that I am providing are safe for majority of people. All of the information listed can be found through the reference section.

Benefits:

Potato:

  • Potato is naturally warming, so it will give you that extra energy you need.
  • It can cure diarrhea.
  • If you are menstruating or have PMS, potato can help ease these symptom.
  • Relieve spasm and pain

Fennel:

  • Fennel can relieve and ease pain.
  • Harmonize digestion.

Cucumber:

  • Quenches thirst.
  • Relieve edema.

Celery:

  • Eases headache and dizziness.
  • Lowers blood pressure from hypertension.

Olive oil:

  • Lowers blood pressure.
  • High in omega 3 and omega 6.
  • Reduces inflammation.

Dill:

  • Reduce the bad cholesterol.
  • Improve heart health.
  • Aids in digestion.

Pickle:

  • Aids in digestion.
  • Does not spike blood sugar.

Things to know before cooking:

  • Anyone with IBS might want to either avoid or limit intake on potato.
  • If you have IBS, it is best to use garlic powder over raw garlic.
  • Pickle can be high in sodium, if you are watching your sodium intake, it is best to limit the amount of pickle intake. (this recipe’s calls for only small amount of pickle, so it should be ok, but monitor and see how your body reacts based on it to see if you need less).

Reference:

Goldsmith, E., & Klein, M. (2017). Foods that heal: their nature, flavor and therapeutic value according to Chinese medicine. In Nutritional healing with Chinese medicine: +175 recipes for optimal health (pp. 184–205). essay, Robert Rose Inc.

Fall Potato Salad (GF+VEGAN)

Rating: 5 out of 5.

Fall Potato Salad

This potato salad is flavorful and warming, which makes it a perfect side dish or appetizer to share with your loved ones on a chilly night.  
Prep Time15 mins
Active Time30 mins
Total Time45 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Gluten Free, Heart Healthy, Potato, Vegan
Yield: 4 Servings
Author: Yu-Hua Golnick

Materials

Dressing

  • 2 tbsp pickle juice
  • 1 tbsp white wine vinegar
  • 1 tbsp dijon mustard
  • 1 garlic clove or 1 tbsp garlic powder
  • 2 tsp dill, chopped
  • 5 tbsp olive oil
  • salt and pepper to taste

Salad

  • 1-2 lb mixed potatoes
  • 2 mini cucumber, sliced
  • ¼ cup kalamata olives
  • ½ fennel bulb/ thinly sliced
  • 1 celery, chopped
  • 3 tbsp pickle, chopped
  • ¼ tbsp dill, chopped

Instructions

  • In a large pot, fill potato with water and bring to boil. Turn heat down and cover and simmer for 15-20 minutes or until fork tender. Take the potato out and let it cool.
  • While potato is resting, in a large bowl, combine all of the dressing ingredients together and mix well.
  • Cut and slice all of your vegetables like cucumber, celery and fennel.
  • When the potatoes are cool enough to handle, slice in half and stir into the bowl with dressing.
  • Now add in all of the sliced and cut vegetables and herbs in with the potato and mix and coat well.
  • Place the salad onto a large plate and serve as a side, appetizer or serve on individual plates as entrée with a piece of protein.

If you have tried out this recipe, feel free to tag me @brainbeautybody for a chance to get featured. I also would love it if you comment below and let me know if you have made any substitutions and how it turned out for you!

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