The Very Best Plant-Based Potato Salad
In my world, there are two types of potato salad. The type that has pickles and the type that doesn't. Potato salad only counts in my world if it is the type with pickles. So, here you go! The very best plant based potato salad, with pickles.
- 1 pound small red potatoes or yellow potatoes
- 1 cup chopped celery
- 1/2 cup chopped green or red onions
- 3/4 cup chopped dill pickles
- 1 cup raw cashews soaked for at least 30 minutes if you don't have a high powered blender
- 1/3 cup water
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil optional
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 tbsp dried dill
- 4 cloves minced garlic
- 1/2 tsp salt
- 1 tsp pepper
- Add potatoes to a large pot and fill with water. Bring water to a boil and then reduce heat to medium-low, keeping the water at a low simmer. Cook for 15-20, until potatoes are tender and a fork easily slides out when poked. Drain water and set potatoes out on a counter or cutting board and allow to slightly cool.
- While the potatoes are cooking, make your sauce. Add all sauce ingredients to a high speed blender and blend until the sauce is creamy and easily pours. If sauce is too thick, add more water as needed, 1 tbsp at a time. Taste and adjust flavor as needed.
- Chop the additional veggies that you will be adding to the potato salad and set aside.
- Once the potatoes have cooled enough to handle, chop into bite sized pieces and add to a large mixing bowl with additional veggies and the sauce. Stir to combine.
- You can serve the salad at room temp. It tastes best when it is able to sit in the fridge for 4 hours.