Warm Red Potato Salad

Warm Red Potato Salad

This warm potato salad is a delicious, quick, and easy meal from chef Talya Lutzker. She is the owner of Ayurveda Every Day with Talya, where she helps people integrate holistic health care into their life so they can heal, discover what radiance really feels like, and put self-care at the center of their life. You can learn more from chef Talya at http://www.ayurvedaed.com
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Course: Salad, Side Dish
Cuisine: American
Keyword: Gluten-free, Vegetarian
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Calories: 278kcal


  • Medium saucepan


  • 4 cups red potatoes, approx. 4 medium red potatoes
  • ¼ cup mayonnaise
  • 1 Tbsp ground mustard
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 2 tsp grated ginger
  • ½ tsp dried dill
  • 1 tsp ground cumin
  • ½ tsp ground black pepper
  • 1 small beet, grated
  • 1 radish, grated
  • ½ cup raw pumpkin, hemp, or flax seeds
  • ½ cup toasted sea palm
  • ¼ cup fresh parsley, chopped


  • Wash the potatoes well. Leave the skins on and chop the potatoes into ½" cubes.
  • Bring 1 cup of water to boil in a medium saucepan with optional steamer basket attachment over medium-high heat.
  • Add the potatoes, cover, and cook for about 8 minutes, or until you can easily pierce the potatoes with a fork.
  • In a medium bowl, whisk together the mayonnaise, mustard, apple cider vinegar, olive oil, and spices.
  • Remove the potatoes from heat and toss with the dressing.
  • Garnish with the grated beet, radish, pumpkin seeds, sea palm, and parsley.


Calories: 278kcal | Carbohydrates: 16g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 123mg | Potassium: 533mg | Fiber: 3g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 2mg