Vegan Potato Salad
This vegan potato salad recipe is creamy and easy to make. Oil-free and mayo free!
Servings: 4
Calories: 409kcal
Ingredients
For the Salad:
- 1 kilogram red potatoes
- ¼ cup celery, finely chopped
- ½ cup red pepper, finely chopped
- ¼ cup red onion, finely chopped
- ½ cup sweet green relish
- 1 tablespoon fresh dill, finely chopped
For the Dressing:
- 1 cup cashews
- ½ cup water
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon dill pickle juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Sprinkle ground black pepper
Instructions
- Start by soaking your cashews. Place them in a bowl and pour boiled water over them, covering them completely. Place a plate over the bowl and let the cashews soak for at least 20 minutes.
- Chop your potatoes into your desired size and place them in a pot of water on the stove. Bring to a boil and cook for approximately 10 minutes. You want the potatoes to be soft, but firm enough that they will hold their shape after mixing with the dressing.
- While the potatoes are boiling, chop all other salad ingredients and add them to a large bowl.
- Next, prep the dressing. Drain the cashews after they are done soaking, then add all dressing ingredients to a food processor or high-powered blender, and blend until smooth.
- When the potatoes are done cooking, drain the water. Rinse them with cold water to cool them down before adding them to the bowl with the other salad ingredients.
- Pour the dressing onto the salad and mix together.
- Chill in the fridge for about 30 minutes before serving.
Notes
Store in the fridge for up to a week.
Nutrition
Calories: 409kcal | Carbohydrates: 64g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 548mg | Potassium: 1447mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1013IU | Vitamin C: 50mg | Calcium: 49mg | Iron: 4mg