If You Don’t Make This Vegan Potato Salad, You’ll Regret It!
Potato salad is a dish you are likely to expect at any BBQ, picnic, family gathering, or camping trip. Unfortunately, most potato salad is made with ingredients that are horrible for your health. Luckily, this potato salad recipe is completely salt, oil, and sugar free and only uses whole food plant based ingredients. Impress your family and friends and bring this healthy potato salad to your next potluck!
This recipe is from our FIRST EVER cookbook, Well Your World Favorites! In our cookbook you will find over 45 whole food plant based and salt, oil, and sugar free recipes. We have added a wide array of recipes including starters, salads (like this potato salad), sides, sauces, soups, stews, suppers, and sweets! It is available in a physical or digital copy, perfect for those outside the US! Get your own copy here.
The first thing we are going to do for this recipe is prepare the potatoes! For this recipe, we prefer to use russet potatoes, but any potato will work. It is completely optional to peel your potatoes, but we prefer them peeled. Then, simply chop them into bite size pieces.
Once the potatoes are all chopped up, add them to a pot of water making sure the potatoes are fully covered by the water. Bring the water back up to a boil, stir the potatoes, and allow them simmer until al dente. While the potatoes are cooking let’s do the rest of the chopping!
Dice up the celery and red onion and add to a large mixing bowl. Don’t forget about those potatoes! Stir them and check if they are done by taking a bite of a large piece every few minutes (this is especially important if this is new to you).
Once the potatoes are cooked to the perfect texture for you, remove from the heat. We love when the potatoes crumble in your mouth, but aren’t complete mush. Drain the potatoes and rinse well with cool water to prevent them from cooking further and getting mushy. Set the potatoes aside because it is time to make a delicious dressing!
Begin this dressing by adding the cashews and water to a blender. If you do not have a high speed blender like a Vitamix, we recommend soaking them first in water. For a cashew free version white beans, cooked potato, or cooked cauliflower are great options! Then toss the garlic into the blender, we used fresh but jarred works too. Add the apple cider vinegar, lemon juice (we used a whole lemon), and dijon mustard to the blender.
Blend all the ingredients together, without the dill! Once everything is blended into a smooth dressing, toss in the dill. Blend the dressing on low for 2-3 seconds, we want to be able to see dill specks. You can also chop the dill and sprinkle it onto the salad, but this is much easier!
This potato salad is almost done! In the large mixing bowl with the celery and onion, add the potatoes and the dressing. Mix everything together, ensuring the dressing is evenly covering the ingredients. If you want to be fancy, Dillon loves this recipe with some arugula added!
Don’t forget to add the black pepper and mix again! If you want to enjoy it cold, chill at least an hour prior to serving. Scoop some of the potato salad into a bowl and before serving sprinkle paprika for that nostalgic kick of spice your mom used to add! Add this salad to a bed of greens for or enjoy on its own!