Description
This Vegan Potato Salad is a creamy, flavorful, and refreshing dish perfect for a light lunch or a side at gatherings. Made with tender gold potatoes, fresh vegetables, and a smooth cashew-based dressing, it combines wholesome ingredients to deliver a satisfying, dairy-free alternative to classic potato salad.
Ingredients
Vegetables
- 1 lbs gold potatoes, peeled and diced
- ½ cup frozen corn kernels, thawed
- ¼ medium red onion, chopped
- 1 tomato, diced
- 2 dill pickles, chopped
- 1 stalk of celery, chopped
Cashew Dressing
- ¾ cup raw cashews
- ¼ cup + 2 tablespoons of water
- ½ teaspoon of lemon juice
- ¼ teaspoon of apple cider vinegar
- ¼ teaspoon of ground black pepper
- ½ teaspoon of salt
Instructions
- Soften Cashews: In a small saucepan, bring water to a boil and add the raw cashews. Boil them for 5-10 minutes until softened, which helps achieve a creamy texture when blended.
- Prepare Cashew Dressing: Drain the softened cashews and add them to a high-speed blender along with the water, lemon juice, apple cider vinegar, black pepper, and salt. Blend thoroughly until the mixture is completely smooth and creamy, scraping down the sides as needed. Set aside the dressing.
- Cook Potatoes: Bring a large pot of salted water to a boil and add the diced potatoes. Boil them until fork-tender, approximately 15-20 minutes, checking doneness near the end. Drain the potatoes once cooked.
- Combine Vegetables: In a large bowl, combine the warm potatoes, thawed corn, chopped red onion, diced tomato, chopped dill pickles, and celery. Gently mix with a large spoon to evenly distribute the ingredients.
- Mix with Dressing and Chill: Pour the cashew dressing over the potato and vegetable mix. Gently fold everything together to coat the salad evenly. Cover the bowl and refrigerate for at least 1 hour, or up to 6 hours, to allow flavors to meld. Serve chilled and enjoy!
Notes
- Boiling cashews softens them for a creamier dressing; do not skip this step.
- Use gold potatoes as they hold their shape well when boiled.
- Adjust salt and pepper to taste before chilling the salad.
- Can be stored in the refrigerator for up to 2 days.
- This salad is naturally gluten-free and vegan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
