Wholefoods Vegan Italian Pesto-Potato Salad

Ingredients

  • 1 kg potatoes, washed thoroughly
  • 1.5 avocados
  • 2t jaggery (or other liquid sweetener - agave, maple etc)
  • 1t apple cider vinegar
  • 1T Dijon mustard
  • A squeeze of lemon juice
  • 3 large stalks celery
  • 2 large onions
  • 1 yellow capsicum
  • Dried mixed herbs
  • Dried thyme
  • Small handful of fresh basil + a pinch of dried basil
  • Small handful of fresh coriander

  • Chop potatoes into chunks and steam until tender. 
  • Whip together avocado, fresh basil, jaggery and vinegar until smooth. Mix in mustard. Squeeze 1/4 of a lemon and mix through.
  • Dice 1 onion and 1 stalk of celery finely and mix through avocado mixture. 
  • Chop the remaining onion and water sauté with remaining 2 stalks celery. After a few minutes, add the chopped capsicum (this is added later because it cooks much faster than celery).
  •  Mix in a pinch of each of the dried herbs + all the fresh herbs. 
  • Serve cold or at room-temperature.