Creamy Vegan Potato Salad
This ultimate easy vegan potato salad is a wholesome twist on the classic, mayo-free, and exceptionally creamy. This crowd-pleasing favorite is a reliable and easily customizable recipe that can be prepared in less than 30 minutes!
Ingredients
For the potato salad
- 2 lbs (900 g) potatoes, red or yellow, cut into 1-inch pieces
- 1 cup (150 g) red kidney beans
- 1 cup (130 g) dill pickles, chopped
- ½ red onion, sliced
- ⅓ cup parsley, chopped
For the dressing
- ½ cup (60 g) cashews
- ½ cup (120 ml) pickle juice
- 2 tbsp nutritional yeast
- ½ tsp cumin
- ¼ tsp turmeric
- 1 tsp Himalayan salt
Instructions
- Add about 1-2 inches of water to the bottom of a large pot and bring to a boil. Once boiling reduce the heat slightly. Put the chopped potatoes in the steamer basket and cook covered for about 15 mins until fork tender.
- Meanwhile, put all ingredients for the dressing in a blender. Blend until creamy.
- In a large bowl, combine the steamed potatoes, beans, chopped pickles, red onion, and parsley. Pour the dressing over the salad, give it a toss and enjoy!
Notes
- You can also boil the potatoes until fork tender and then drain them.
- If you love it extra creamy, maybe you may need to make more of the delicious dressing.
Nutrition
Serving: 1PortionCalories: 292kcalCarbohydrates: 52gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 235mgFiber: 8gSugar: 4g
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