This creamy potato salad is a delicious vegan option! It features tender potatoes, a whole lot of veggies for the added crunch and plant-based fibre, and the best part is the zesty, garlic-herb cashew sauce that brings it all together.
- 500g small red potatoes (or sweet potato if you prefer)
- 2 1/2 cup of diced capsicum, red onion & celery
- 1 cup pre-soaked cashews (soak for 1 hr in boiling hot water)
- 1/3 cup water
- 1 tbsp grape-seed, olive or avocado oil
- 2 tbsp apple cider vinegar or white wine
- 1 tbsp spicy mustard
- 1-2 tbsp maple syrup or agave nectar
- 4-5 tbsp fresh dill
- 1/4 tsp each salt & black pepper (or to taste)
- 3-4 cloves garlic (minced)
- Fresh chopped parsley for serving (optional)
- Add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.
Once the cashews have soaked, drain well and add to a blender along with the 1/3 cup water. Then add the oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high until texture is creamy and thick but pourable. Add more water if it has trouble blending.
- Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity.
Chop cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat. Garnish with parsley (optional) and serve as is - slightly warm / room temperature - or cover, transfer to the refrigerator, and chill until cold (4-6 hours or overnight).
Leftovers will keep in the fridge up to 1 week.
Recipe by The Minimalist Baker