This healthy vegan potato salad is oil free and dairy free. It's perfect for any occasion or summer potlucks.
If you're looking for an easy, budget-friendly salad to try this weekend, this is the one for you. This delicious potato salad is so simple to make.
This potato salad is made up of just a few simple ingredients that you probably already have in your pantry. You will need potatoes, carrots, onion, peas, dill cucumbers or pickles and fresh dill. For the dressing you will need cashew, garlic, Dijon mustard, lemon and water salt and pepper. That’s it! Easy peasy.
Once all of your ingredients are prepped, it’s time to start cooking! Start by boiling your potatoes until they are fork tender. When they are finished cooking let them cool off before adding them into the bowl with the other vegetables. To make the dressing simply add all of the ingredients to a blender and process until smooth. Once everything is mixed together add the dressing to the bowl with the vegetables and give it all a good stir making sure that everything is evenly coated with the dressing. Now your delicious potato salad is ready to be served!
This dish also lasts up to 4 days in the refrigerator so feel free to double or triple this recipe if you’re feeding a crowd this weekend!
With just a few simple ingredients, minimal prep work and no need for fancy kitchen gadgets this potato salad recipe will become an instant favorite in your household! Who knew something so simple could be so tasty? So what are you waiting for? Grab those potatoes and let’s get cooking! Bon Appétit!
Potato Salad Recipe
Yields:3-4 people
Prep Time: 15 min
Cook time: 15-20 min
Total time: 35 min
Ingredients:
6 to 9 medium potatoes peeled and diced to small cubes (small, waxy, and thin-skinned potatoes are best for potato salad.
4 carrots dice into cubes
1/2 red onion chopped
4 dill pickles chopped (I use Bubbies Pure Kosher Dill Pickle )
2 cups thawed green peas
Handful of fresh dill chopped
Cashew mustard dressing for potato salad
1 cup cashew nut soaked overnight or 30 min in hot water
1 cup water
1 lemon juiced
1-2 garlic cloves minced or more if you like garlicky
2 tbsp Dijon mustard
1 tsp salt
Black pepper to taste.
Direction:
The Best Potatoes To Use. Small, waxy, and thin-skinned potatoes are best for potato salad. Small yellow, white or red potatoes are great. They are quick-cooking.
Simmer, don’t boil. When it comes to cooking potatoes for potato salad, there’s no need to boil. When you do they violently bash against each other. Instead, bring the water with potatoes to a boil then reduce the heat to a gentle simmer. The potatoes cook just as quickly. Another option is to steam them for 15 min.
In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking.
To make the dressing simply add all of the 6 ingredients to a blender and process until smooth. Once everything is mixed together add the dressing to the bowl with the vegetables and give it all a good stir making sure that everything is evenly coated with the dressing. Now your delicious potato salad is ready to be served! Serve on a bed of lettuce or arugula.
Tips: This dish also lasts up to 4 days in the refrigerator so feel free to double or triple this recipe if you’re feeding a crowd this weekend!
You can watch the full video on how I make it just above the recipe.