Potato salad is one of those recipes that is a good side dish for just about any summertime meal as cookout season rolls around. This plant based vegan potato salad is light and creamy and filled with flavor.
Ingredients
5 russet or yukon gold potatoes, cubed
2 ribs celery, diced
2 carrots, diced
1/3 red onion diced
1/3 cup dill pickles, diced
Sauce
1/2 cup cashews
1 Tbsp white wine vinegar
1 tsp onion powder
2 Tbsp raisins
1 Tbsp dijon mustard
1 tsp Braggs liquid amino acids
3/4 cup water
Instructions
- Preheat oven to 400°.
- Place potato cubes onto a parchment paper lined cookie sheet.
- Bake potatoes for 30 minutes.
- Add sauce ingredients to blender and blend until smooth.
- Once potatoes have cooled, place into a serving bowl.
- Pour sauce over potatoes and stir gently until all potatoes are coated.
- Keep in the fridge for up to 5 days.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow
7 comments
Hi! I am making this yummy potato salad today for my meat-eating scepticism husband!
I peeled the potatoes before roasting. Was I supposed to keep the skin on?
Thx! I just found out about your channel today. So happy and cant wait to review the class!
Be well!
Pam Tewes
Cape Cod
Hello Pam,
I like to leave the skin on just for nutrition but I know a lot of people don’t like the “earthy” taste. It is your choice but I always go for keeping the skins on =)
I thought I would never be able to p.s again. This was delicious. I added a pinch of black salt for an eggy flavor.
Made this with half oats and half sunflower seeds instead of the cashews. Added curry powder and a bit of sweet pickle and some peas. Also used sweet hot mustard instead of Dijon. This was sooo good. Will become a staple. Thanks.
That sounds fantastic! =)
What brand of blender did you use?
I have a Blendtec Professional 800 but a regular blender will work fine too.
https://amzn.to/3g3fJtr