Description
This vegan potato salad with dill is a summertime classic that is completely mayo-free and tossed in a creamy cashew sauce. It's a side dish that's perfect for bringing along to a pool party, BBQ, or potluck!
Ingredients
For the potato salad:
- 3 pounds Yukon Gold potatoes, scrubbed and washed
- 2 celery stalks, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup green onions, finely chopped
For the sauce:
- 1 cup raw cashews (see recipe notes)
- 1/2 cup water
- 1 garlic clove
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh dill
Instructions
- Add the potatoes to salted, boiling water on the stovetop and cook for 15-25 minutes or until fork-tender.
- While the potatoes are cooking, prepare the sauce by adding all of the sauce ingredients except the dill to a high-speed blender. Blend until smooth and creamy. Then, add the dill and pulse a few times until incorporated.
- When the potatoes are done cooking, drain and place them in an ice bath for a few minutes to cool completely. Chop into bite-sized pieces and add to a large mixing bowl.
- Pour the sauce over the potatoes and gently mix until the potatoes are all covered in the sauce.
- Refrigerate for at least an hour before serving. Store in an airtight container in the refrigerator for up to three days.
Notes
I like my potatoes unpeeled, but you can peel them for this recipe if you prefer!
To soak your cashews you can either do the overnight method or the quick soak method. For the overnight method, place the cashews in an airtight container and cover the cashews with water leaving a little room in the container for the cashews to expand. Place the covered container in the refrigerator overnight (at least 8 hours and up to 16 hours). For the quick soak method, place the cashews in a heat safe bowl, and cover with boiling water (leave a little room in the bowl for the cashews to expand). Soak the cashews for 30-60 minutes. Drain and rinse the cashews before using.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 heaping scoopful
- Calories: 171
- Sugar: 2.6g
- Sodium: 172mg
- Fat: 8.1g
- Saturated Fat: 1.6g
- Carbohydrates: 22.7g
- Fiber: 3.6g
- Protein: 4.4g
- Cholesterol: 0mg
