Potato Salad (Vegan, Plant-based, No oil, No mayo)
Source: Wellyourworld.com Submitted by Jamie Birch
Ingredients
- Salad
- 6 russet potatoes peeled and cubed
- 3 celery stalks diced
- ½ red onion diced
- 2 tbsp. fresh dill chopped
- black pepper to taste
- paprika to taste (optional)
- Dressing
- ½ cup cashews **
- 3 tbls. lemon juice
- 2 tbls. dijon mustard
- 2 tsp. apple cider vinegar
- 2-4 garlic cloves
- * I added just a bit of Celtic sea salt.
Instructions
- Fill a pot with the potatoes and enough water to cover. Place the pot over high heat. Once boiling, lower the heat to medium and allow them to cook for a few minutes, checking them often. Do not overcook them or they will turn to mush. As soon as they are tender, drain them into a colander and rinse with cool water to prevent further cooking.
- Prepare the dressing while the potatoes continue to cool down. Add all of the dressing ingredients to a blender and blend until smooth.
- Combine the potatoes, celery, red onion, dill, black pepper, and dressing in a large mixing bowl and stir gently until combined.
- Sprinkle on a little more chopped dill and paprika, if using. Enjoy this dish warm or cold!
No responses yet