Here’s a delicious creamy potato salad, made with cashew mayo so it’s vegan, for your summer BBQs, picnics, and pot lucks.
I also went into the nutritional benefits of potatoes, because they seem to be a food nutritionists usually love to hate – and I wanted to throw my opinion out there. I don’t cook with potatoes much, because I personally don’t have a taste for them – but that doesn’t reflect my opinion as a nutritionist!
More potato nutrition info: World’s Healthiest Foods
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Creamy Vegan Potato Salad with Cashew Mayo
Here's a delicious creamy potato salad, made with cashew mayo, for your summer BBQs, picnics, and pot lucks.
- 8 potatoes scrubbed
- 2 cups celery chopped
- 1 1/2 cups cooked/canned chickpeas rinsed
- 1/4 cup green onion chopped
CASHEW MAYO INGREDIENTS:
- 1 cup cashews
- 1/2 lemon or lime juice
- 1 tsp apple cider vinegar
- 1 clove garlic
- sea salt to taste
- 1/2-1 tsp dijon mustard
Start by cooking the potatoes. Put them in a pot with water and a pinch of salt, bring to a boil and cook for 15-20 minutes, or until they are soft. Drain them and put them in a bowl to cool.
Make the mayo by pureeing the ingredients in a blender or food processor, with enough water to keep it moving. Start with 1/4 cup, and use more if necessary.
Once the potatoes are cooled off, cut them into bite-size cubes and put them in a large bowl.
Add the celery, chickpeas and green onion together in a large bowl, then scoop the mayo over them and toss.
If you're not using a high-powered blender, you will want to soak the cashews in water for 1-2 hours before making the mayo.