VEGAN POTATO SALAD
EASY
INGREDIENTS
▢ 1.1 lbs Yukon Gold Potatoes ▢ ½ cup Celery ▢ 2 large Dill Pickles ▢ ½ cup Red Onion CREAMY CASHEW SAUCE ▢ 1 cup Cashews ▢ ½ cup + 2 tbsp Water ▢ 2 tbsp Lemon Juice ▢ 2 tsp Pickle Juice ▢ 1 tbsp Oil ▢ 2 tsp Maple Syrup ▢ 1 tbsp Yellow Mustard ▢ ½ tsp Salt ▢ ½ tsp Garlic Powder ▢ 1 tsp Dried Dill
Soak Cashews
In a medium bowl, add cashews, cover with boiling water, cover the bowl with a plate, and set aside 30 minutes.
1
Cook Potatoes
Place the unpeeled potatoes in a large saucepan and cover with cold water. Cover the pan and bring the water to a boil.
2
Check Potoatoes
Reduce to medium heat and cook for about 10 minutes until a knife inserted in the center of the potatoes easily goes in and out.
3
Drain Potatoes
Drain the water from the saucepan, pouring the potatoes into a sieve over the sink.
4
Cool Potatoes
Cool potatoes for 5 to 10 minutes in the sieve to give time for the steam to evaporate. Meanwhile, prepare the sauce.
5
Drain Cashews
Drain the cashews and place them in a high-speed blender.
6
Drain Cashews
Add in all the sauce ingredients in this order: water, lemon juice, vinegar, oil, maple syrup, mustard, salt, garlic powder, and dill.
7
Blend Cashew Sauce
Blend at high speed until it forms a creamy sauce.
8
Peel Potatoes
Peel the potatoes if you like and roughly chop the lukewarm potatoes into 1 cm chunks.
9
Assemble Salad
Place the potato chunks in a large salad bowl. Add in the finely chopped vegetables: celery, dill pickles, and red onion.
10
Pour Cashew Sauce
Pour the cashew sauce onto the salad bowl and toss vegetables together.
11
Prep Time: 30 minutes Cook Time: 10 minutes Makes: 6 Bowls Calories: 226 kcal per Bowl
VEGAN POTATO SALAD
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