Creamy Vegan Potato Salad Recipe

READY IN: 15mins




  • 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!