Name: Purple Potato Salad with Avocado-Chia Dressing
Yield: Serves 4
Ingredients: 1 1/2 pounds baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered; 1 1/4 teaspoons sea salt; 1/2 Hass avocado, pitted, peeled, and diced; 2 tablespoons freshly squeezed lemon juice (from about 1 small lemon); 1/2 cup freshly brewed jasmine green or white tea, at room temperature; 2 tablespoons plain yogurt (not Greek yogurt); 1/4 cup white chia seeds; 1 garlic clove, peeled and minced; 2 green onions, green and white parts, thinly sliced on diagonal; 1 medium celery stalk, thinly sliced on diagonal; 1 tablespoon finely chopped fresh dill or cilantro

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Photo by Eric Wolfinger

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

Recipe information

Yield
Serves 4

Ingredients

1 1/2 pounds baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered

1 1/4 teaspoons sea salt

1/2 Hass avocado, pitted, peeled, and diced

2 tablespoons freshly squeezed lemon juice (from about 1 small lemon)

1/2 cup freshly brewed jasmine green or white tea, at room temperature

2 tablespoons plain yogurt (not Greek yogurt)

1/4 cup white chia seeds

1 garlic clove, peeled and minced

Hot pepper sauce:

2 green onions, green and white parts, thinly sliced on diagonal

1 medium celery stalk, thinly sliced on diagonal

1 tablespoon finely chopped fresh dill or cilantro

Preparation

Step 1
Place the potatoes in a large saucepan and cover with cold water. Add 3/4 teaspoon of the salt and bring to a boil over high heat. Cover, reduce heat to medium-low, and cook until potatoes are just tender, about 10 minutes. Drain potatoes, place in a large bowl, and chill in the refrigerator.
Step 2
In a bowl, thoroughly mash the avocado with the lemon juice until smooth. Add the tea, yogurt, chia seeds, garlic, a few drops of hot pepper sauce, and 1/4 teaspoon of the salt and whisk to combine. Let stand for about 20 minutes. (Makes 1 1/4 cups avocado-chia dressing.)
Step 3
Remove the potatoes from the refrigerator. Add the green onions, celery, and the remaining 1/4 teaspoon of salt to chilled potatoes and gently toss. Smear the avocado-chia dressing onto four salad plates, creating a "bed" for the potato salad. Top with the potato mixture, sprinkle with dill, and serve.

Reprinted from The Chia Cookbook, by Janie Hoffman, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Photographs copyright © 2014 by Eric Wolfinger. From the founder of Mamma Chia, the first organic chia-based food and beverage company, comes a cookbook devoted to this superfood. Beloved by the Maya and Aztecs, chia has the highest omega-3 content of any vegetarian source, more protein than soybeans, more fiber than flaxseed, more calcium than milk, and more antioxidants than blueberries. Sneak chia seeds into nearly any dish for a nutritional boost.

Recipe notes

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Recipe information

Ingredients

Hot pepper sauce:

Preparation

Step 1

Step 2

Step 3

Recipe notes

12 Ways to Cook With Chia Seeds

5 Things You Never Knew Could Be Salad Dressing