Creamy Vegan Potato Salad Recipe
photo by The Blender Girl
- Ready In:
- 15mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 8 medium red potatoes, largely diced (or cut into cubes)
- 236.59 ml green onion, finely chopped (about 1 bunch)
- 236.59 ml red bell pepper, finely diced (capsicum, about 1 medium pepper)
- 236.59 ml celery, finely diced (about 4 large ribs)
- 236.59 ml broccoli, stalk chopped finely (slaw)
- 236.59 ml about 1 bunch flat leaf parsley, finely chopped
- 118.29 ml about 1/2 medium finely chopped red onion
- 1.23 ml cracked pepper, to taste
- 1.23 ml celtic sea salt
-
raw vegan mayonnaise
- 236.59 ml organic raw cashews (soaked for 2 hours)
- 59.14 ml extra virgin olive oil
- 59.14 ml raw cauliflower
- 118.29 ml filtered water
- 44.37 ml lemon juice (to taste)
- 33.27 ml organic Dijon mustard
- 4.92 ml agave nectar
- 7.39 ml apple cider vinegar
- tiny 1/2 pinch of celtic sea salt (to taste)
directions
- Place the potatoes in a large pot and cover them with cold filtered water.
- Add 2 Tbsp of Celtic sea salt to the water and bring to the boil.
- Simmer for about 10 minutes or until just done.
- Rinse them with cold water and drain thoroughly.
- Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley).
-
To Make Dressing:
- Put the cashews and cauliflower in a food processor, and add the water until combined well.
- Slowly add the oil in one steady stream, and process until thick and creamy.
- Place the rest of the ingredients into the blender to taste, and process until smooth.
- Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
- **Please note – you will need a high speed blender such as a VitaMix.
- or BlendTec, in order to achieve a really creamy consistency.
- Pour the dressing over the vegetables and mix thoroughly.
- Stir through the parsley, and then season with Celtic sea salt and black pepper to taste.
- Chill or serve at room temperature. YUM!
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