Vegan Potato Salad
Ingredients
The salad
-
2
pounds
potatoes
-
1
cup
chopped celery
-
1
cup
sliced green onions
-
½
cup
chopped dill pickles
-
½
teaspoon
ground black pepper
-
Paprika
optional
for garnish
The dressing
-
1
cup
raw cashews
-
¼
cup
cooked potato
-
½
cup
cooked white beans
-
¾
cup
water
-
2
tablespoons
dill pickle juice
-
1 ½
teaspoons
sea salt
-
1
clove
garlic
-
¼
teaspoon
ground mustard seed
Instructions
- Boil the potatoes in a pot covered with water until fork-tender, about 20 minutes.
- While the potatoes are cooking, blend the dressing ingredients in a high-speed blender until smooth.
- Once the potatoes are done, drain and rinse them in cold water, then allow to cool completely.
- Cut the cooled potatoes if they were boiled whole, then place them in a bowl.
- Add the creamy dressing, celery, green onions, pickles, and pepper to the potatoes.
- Mix everything well and refrigerate to allow flavors to meld.
- Serve with paprika if desired.
Nutrition Facts (estimated)
Servings
6
Calories
238
Total fat
10g
Total carbohydrates
32g
Total protein
10g
Sodium
735mg
Cholesterol
0mg
You might also like