Potato Salad (Vegan, Plant-based, No oil, No mayo)

Source: Wellyourworld.com Submitted by Jamie Birch
Servings 12 servings

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!

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