Creamy Vegan Potato Salad
Servings 6
Calories 156kcal
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
