Vegan Potato Salad
Potato salad was one of my favorite summer dishes when I was a kid! When figuring out how to “veganize” it I couldn’t believe that the base was MAYO! I wanted to avoid using vegan mayo and instead make a healthy, lighter and less processed potato salad. I am SO happy with how this came out. Made with whole foods, oil free and SO SATISFYING!
PREP TIME
15min
COOK TIME
20min
TOTAL TIME
35min
INGREDIENTS
Serves 6
- 3 lb yukon gold potatoes
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup organic sweet relish
- 1 tsp garlic powder
- 1 tbsp dijon mustard
- 1/4 tsp pepper
- 1 bunch chives
For the vegan mayo
- Juice of 2 lemons
- 1 tsp white wine vinegar
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1 cup raw (soaked) cashews
- 1/2 cup water
EQUIPMENT
- Baking sheet
- Blender or food processor
- Large mixing bowl
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Preheat oven at 400F.
- Soak raw cashews in hot water for at least 20 minutes.
- Chop yukon gold potatoes and place them on a baking sheet lined with parchment paper. Season with salt and pepper and place in preheated oven for 35 minutes or until potatoes are slightly browned.
- Meanwhile place soaked cashews, juice of 2 lemons, white wine vinegar, dijon mustard, salt and water in a high-speed blender & blend until smooth. Set aside until ready to use.
- Finely dice celery and onion. Mince chives and set aside.
- Once potatoes are out of the oven let cool for 10 minutes.
- Then place potatoes in a large mixing bowl along with the vegan mayo, celery, onion, sweet relish, garlic powder, chives, dijon mustard and pepper.
- Serve right away or place in fridge for an hour to chill. Top off with chives to garnish!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
