Potato Salad with Cashew Mayo
Woohoo! I have some exciting news!!! We just launched our new YouTube channel and it is so much fun I can’t even stand it. We featured this recipe as our first. By “we” I am speaking of my adorable, amazing, funny and newly plant-based neighbor, Jinny! Over the past year, I’ve been sharing many recipes with her and gently nudging her to try plant-based eating. Well, she finally dove in and she’s feeling great and losing weight so I thought why not create a video channel with the two of us having fun cooking yummy plant-based recipes?!?
Check out our premier video! It’s a bit rough and I’m still waiting for my bluetooth microphones so the sound isn’t the best but we’ll get there!! Click on the image to get to the video on YouTube.
CHECK OUT OUR FIRST VIDEO AND PLEASE SUBSCRIBE!!!
Onto this recipe. It’s simple, homestyle, comfort food in a bowl!
Ingredients
2 lbs. potatoes (we used Yukon Gold)
1 medium sized onion, diced
1 red bell pepper, diced
2-3 celery ribs, diced
1 tsp dried dill
fresh chopped parsley for garnish
~ for the sauce (mayo)
1 cup raw cashews
1 cup water
1 TBS white miso
1 TBS yellow mustard
1 tsp onion powder or granules
1 tsp ground chia seeds
1/2 tsp garlic powder or granules
Method
Boil the potatoes whole, until fork tender. (see notes)
Dice all the veggies and set aside.
Mix the sauce ingredients together in a high powered blender until smooth. (see notes)
Add the mayo sauced the dill to the chopped potatoes and mix well.
Add love! 💗
Garnish with chopped parsley.
Serves 6. Enjoy!
Notes
Make sure you use relatively the same sized potatoes for even cooking. If they’re different sized, just remove the smaller ones from the water and let the larger ones keep cooking.
You’ll need a good blender for the sauce. I recommend Vitamix! If you still don’t have a high powered blender, soak the cashews in warm water for a few hours first. But I still can’t promise that silky smooth texture!