Plant-Based Potato Salad
If you're looking for a healthy version of potato salad then look no further. This is a family favorite and I take it with me to cookouts and it is always a hit.
This potato salad is egg-free so those that avoid eating eggs can enjoy a classic cookout favorite!
Loaded Veggie Potato Salad
Ingredients:
Salad:
3 lbs. potatoes (diced) (skins on)
½ cup onions (diced small)
3 stalks celery (diced small)
1 red pepper (diced small)
4 scallions (diced small)
½ cup parsley (fresh) (chopped)
1 teaspoon salt
“Mayo”:
½ cup water
¼ cup olive oil
½ cup apple cider vinegar (Bragg’s brand)
1 cup cashews (raw and unsalted)*
½ head cauliflower (raw) (chopped)
2 tablespoon yellow mustard
2 tablespoon honey (raw)
1 teaspoon salt
Directions:
Salad:
- Add diced potatoes to a pot of boiling water and let boil for approximately 10 minutes or until fork tender. Be careful not to let them get too soft.
- Once potatoes are done cooking, rinse them under cold water and let them cool to room temperature.
- With the back of a fork, lightly mash the potatoes, but be sure to leave some chunky for texture.
- Add all other salad ingredients to the bowl with potatoes and stir to combine.
Mayo:
- Add all ingredients to a high speed blender and blend until creamy.
- Add “mayo” to the bowl of potatoes and stir gently.
- Refrigerate for 2-3 hours before serving.
Notes:
*You can swap the cashews with an equal amount of raw pumpkin seeds.
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