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4 from 1 vote

Creamy Vegan Potato Salad

Course Salad
Keyword picnic, potato, salad, summer
Prep Time 30 minutes
Cook Time 15 minutes
Soaking time for cashews 2 hours
Servings 6
Calories 156kcal
Author Planted and Picked

Ingredients

Potato Salad

  • 1½ pounds potatoes (we used small red potatoes)
  • ½ cup celery, diced
  • 1 cup peppers (any colour you like), diced
  • ⅓ cup red onion, diced
  • ½ tsp sea salt
  • freshly ground pepper to taste
  • 1 green onion, chopped (optional)

Cashew Mayo

  • ½ cup soaked cashews
  • ¼ cup filtered water
  • 1 tbsp fresh lemon juice
  • 2 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • ¼ tsp sea salt

Instructions

Cashew Mayo

  • Place cashews in bowl and cover with water. Let sit 2 hours. Drain and set aside.
  • Add all ingredients to a high speed blender, along with ¼ cup water and blend until creamy.
  • Stop to scrape down the sides a few times.
  • Place mayo in a bowl and set aside.

Potato Salad

  • Add potatoes to a steamer basket and steam for about 15 minutes, or until tender enough to be pierced by a fork.
  • While potatoes are cooking, dice red onion, celery and peppers. Slice green onions. Set aside.
  • Drain potatoes and rinse with cold water.
  • If using small potatoes, cut them into 4 pieces. If using larger potatoes, cut into bite sized chunks. Place in large bowl.
  • Add peppers, celery, red onions, salt, pepper and dressing. Stir gently to combine. Top with green onions and enjoy!

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 364mg | Potassium: 688mg | Fiber: 3g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 2mg