Creamy Potato Salad - Oil Free
This classic potato salad is unbelievably creamy and tangy with so much flavor. The sauce combination of vinegars, cashews, spices, and miso is truly what makes it so delicious. Your non-vegan friends will not know this is a whole food plant based dish!
Equipment
- 1 High speed blender
Ingredients
- 3 c cooked potatoes with skins red or gold potatoes work best
- 1/2 c raw cashews
- 1/2 c silken tofu
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp white vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp miso
- 1/4 c plant-based milk
- 1-1/2 c red onion, diced
- 1-1/2 c celery, diced
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp dill, dried
- dash of smoked paprika on top, if desired
Instructions
- Cook the potatoes until fork tender. Drain the water, place in a large bowl and set aside.
- Mash the potatoes until desired consistency. I like to leave them a little chunkier. They will breakup more as you stir in the sauce and other ingredients.
- Blend together all of the sauce ingredients (cashews, tofu, lemon juice, apple cider vinegar, white vinegar, garlic and onion powder, white miso, and non-dairy milk in a high-speed blender until smooth.
- Add the chopped red onions, celery, Dijon mustard, yellow mustard, and dried dill to the large bowl. Stir well and then fold in the sauce.
- Sprinkle on smoked paprika and refrigerate until ready to serve. ENJOY!