Creamy Vegan Potato Salad with Dill
I absolutely adore this potato salad because it brings back all the comforting memories of traditional picnics without any dairy. The creamy cashew dressing creates such a luxurious texture that you'd never guess it's plant-based. Fresh dill adds this amazing aromatic quality that just brightens up every single bite, and the crunch from the celery and red onion gives it the perfect balance of textures.
Ingredients
- ☐ Yukon gold potatoes — 2 lbs, scrubbed and cut into 1-inch cubes
- ☐ Celery — 3 stalks, finely diced
- ☐ Red onion — 1/2, finely diced
- ☐ Fresh dill — 1/4 cup, chopped, plus extra for garnish
- ☐ Raw cashews — 1 cup, soaked in hot water for 30 minutes
- ☐ Lemon juice — 1/4 cup, freshly squeezed
- ☐ Apple cider vinegar — 2 tablespoons
- ☐ Dijon mustard — 1 tablespoon
- ☐ Garlic — 2 cloves, minced
- ☐ Salt — 1 teaspoon, or to taste
- ☐ Black pepper — 1/2 teaspoon, freshly ground
- ☐ Turmeric — 1/2 teaspoon (for color)
Nutrition Facts
Per serving · 6 servings total
Instructions
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Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over high heat. Reduce heat to medium and cook for 15-18 minutes, or until potatoes are tender when pierced with a fork.
While potatoes are cooking, drain the soaked cashews and place them in a blender with the lemon juice, apple cider vinegar, Dijon mustard, minced garlic, turmeric, 1/2 teaspoon salt, and 1/4 cup of fresh water. Blend until completely smooth, adding more water as needed to reach a creamy consistency.
Drain the cooked potatoes and let them cool for about 10 minutes. They should be warm but not hot when mixing with the dressing.
In a large bowl, combine the slightly cooled potatoes, finely diced celery, diced red onion, and chopped dill. Pour the cashew dressing over the potato mixture and gently fold until everything is evenly coated.
Taste and adjust seasoning if needed, adding more salt or black pepper to your preference. For best results, let the salad sit at room temperature for 30 minutes before serving to allow the flavors to meld together.
Garnish with extra fresh dill and serve at room temperature or chilled. This salad keeps well in an airtight container in the refrigerator for up to 3 days.
Recipe notes
This potato salad is perfect for summer gatherings and picnics. The cashew dressing can be made ahead of time and stored in the refrigerator for up to 3 days. For a creamier texture, make sure to blend the dressing until completely smooth. If you prefer a chunkier salad, you can reserve some of the diced vegetables and add them after mixing with the dressing.
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