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KIWI magazine

vegan potato salad

Traditional potato salad is made with mayonnaise (and lots of it), but this vegan version gets its creaminess from a cashew-based dressing. If your potatoes are large, you can cut them into quarters instead of halves.

Total time: 3 hours, mostly unattended

Ingredients

  • 1 cup raw cashews
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon yellow miso paste
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, plus more to taste
  • 1 clove garlic
  • 3 pounds small red potatoes, halved
  • 1/2 cup fresh dill, chopped

Directions

  1. Place the cashews in a medium bowl with enough water to cover completely. Allow to soak 1 1/2 to 2 hours, then drain.
  2. Bring a large pot of salted water to a boil.
  3. In a blender, add the soaked cashews, water, lemon juice, olive oil, vinegar, miso paste, mustard, salt, and garlic. Blend until completely smooth.
  4. Add the potatoes to the boiling water and cook, 7 to 10 minutes, or until fork-tender. Drain.
  5. Place the potatoes in a large bowl. Add the cashew dressing and dill, and toss to combine. Season to taste. Refrigerate for at least 1 hour, tossing once more just before serving.

Variation

This recipe is: Dairy-free, Egg-free, Gluten-free, Soy-free

8 to 10 servings

Per serving: calories 191, fat 8 g, protein 7 g, carbohydrates 24 g, dietary fiber 3 g

This recipe is featured in KIWI's cookbook, Allergy-Friendly Food for Families.

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