Creamy Vegan Potato Salad
Recipe by Jaclyn Irwin
This creamy potato salad is completely vegan and made with a jalapeño-dill dressing that can be used in many other ways - check out the grilled veggie wraps for another way to use it up.
Place the cashews in a large bowl and cover with just boiled water and let sit for 30 minutes to soften. Then rinse and set aside.
Bring a large pot of generously salted water to a boil. Carefully add the potatoes and boil over medium heat for about ten to twelve minutes, until fork tender and cooked through. Drain and set aside. Once cool, slice the potatoes in half lengthwise.
Pour the cashews into a high- powered blender along with the water, oil, mustard, sugar, lemon juice and zest, dill, jalapeño and salt. Blend until smooth and creamy. Add 1 tsp more water at a time if needed to thin.
Place the potatoes in a large bowl and add the onion and celery. Pour the dressing over top and toss gently to combine. Garnish with extra dill and chives and season with salt and pepper to taste. Enjoy!
Substitutions: No coconut sugar: use brown sugar or honey.
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