You need classics sometimes. Today is a day like that.
Hello, my veganized potato salad. It’s creamy, savory and hearty. And it only requires ten simple ingredients. What’s there not to like?
Add fresh, chopped vegetables to the dish. I chose bell pepper, onion, and celery. They add a lot of crunches, as well as plant-based fiber. Last but not least is my cashew-garlic-herb dressing, which binds everything together.
Ingredients
Vegetables
- You can also use sweet potatoes or yellow potatoes, but they may become soft.
- 2 1/2 cups diced vegetables (i.e., Bell pepper, celery, and red onion are all good examples.
SAUCE
- 1 cup raw cashews
- 1/4 cup water
- 1 Tbsp grape seed, olive, or avocado oil
- Use two tablespoons of white wine vinegar or apple cider vinegar
- 1 tbsp of spicy mustard
- Use 1-2 tablespoons of maple syrup or agave nectar
- 2 Tbsp dried dill (or use 4-5 Tbsp fresh dill per 2 Tbsp dried)
- Add more salt or pepper to taste.
- 3-4 cloves of garlic (minced).
- 1 tsp hot sauce (optional)
FOR SERVING optional
- Fresh chopped parsley
Instructions
- Pour the cashews into a small bowl, and then cover it with hot water. Allow to sit for an hour, uncovered.
- Add potatoes to a large pan and cover it with water at room temperature. Bring the water to a rolling boil on high heat. Reduce the heat to medium-high so that water boils at a low temperature. Cook for 15-20 minutes or until the potatoes are tender. A knife can be easily inserted and removed. Drain and place on a cutting table or counter for a few minutes to allow the vegetables to cool.
- After the cashews are soaked, drain them well and add 1/3 cup of water to a blender (amount according to original recipe // adjust for changes in batch size). Add the grape seed oil, vinegar, and spicy mustard. Then, add agave syrup or maple syrup, garlic, salt, pepper, and dill. Blend on high speed, scraping sides when necessary, until the texture is creamy, thick, but pourable. If it is difficult to blend, add more water.
- Add more dill to the dish for a herbaceous flavor. Garlic for zing and bite. Maple syrup for sweetness. You can add hot sauce to the plate at this point for extra spice.
- Add chopped vegetables to a large bowl and chop potatoes. Add all the sauce to a large mixing bowl and mix well. Serve as-is, garnished with parsley, or chill in the fridge for 4-6 hours.
- Keep leftovers in the fridge for up to a week. The first 72 hours are the best.
