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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