I was looking for ideas to take to a vegan potluck recently when I stumbled across this vegan potato salad and knew I had to make it. The sauce looked so creamy it was hard to believe it was vegan, and it was even more delicious than I had even hoped. Seriously, I’m now putting this sauce on everything – veggies, pasta, you name it!
The recipe is from Minimalist Baker
Ingredients List
For the Salad
- 500g potatoes
- 1 large green capsicum
- 4 stalks celery
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
For the Sauce
- 1 cup raw cashews
- 1/3 cup water
- 1tbs oil
- 2tbs white wine or apple cider vinegar
- 1tbs dijon mustard
- 1-2tbs agave or maple syrup
- 5tbs fresh dill
- 4 cloves garlic
- Salt and pepper
Steps
- Add the cashews to a small bowl and cover with boiling water and leave to sit for an hour
- Meanwhile, cook the potatoes until tender, 15-20 minutes, then drain and leave to cool slightly
- Dice the capsicum and celery and place in a serving bowl then chop the herbs and add most to the bowl as well, leaving some to scatter on top
- Once the cashews have soaked, drain well and rinse under cold water. Place in a blender with the water, oil, vinegar, mustard, syrup, dill and crushed garlic. Blend until smooth, creamy and pourable, adding more water if needed. Taste, then season with salt and pepper
- Chop the cooked potato into chunks and add to the serving bowl
- Pour over the sauce and toss to coat all the ingredients, then sprinkle with remaining herbs and enjoy!
The salad was a huge hit and everyone wanted to know what was in the amazing sauce – I’m not kidding when I say how good it is! I’ve already made another batch of it and have been telling pretty much everyone how good it is. Even if you don’t need a vegan potato salad I highly recommend you give at least the sauce a try! Although seriously, everyone needs a good potato salad every now and then!