SIMPLE VEGAN POTATO SALAD

Sometimes, you just need á clássic. Todáy is one of those dáys.

Sáy hello to my vegán-ized version of potáto sálád. Creámy, sávory, ánd heárty, it requires just 10 ingredients. Whát’s not to love?

This potáto sálád is máde with red potátoes – my fávorite – for the ultimáte potáto sálád texture. (Yellow potátoes tend to get too soft + I love the red skin for á pop of color.)

Fresh, chopped vegetábles – I went with bell pepper, celery, ánd onion – ádd plenty of crunch ánd plánt-básed fiber. ánd lást but not leást, my cáshew gárlic-herb dressing márries everything together.

Creámy, vegán potáto sálád máde with tender potátoes, crispy vegetábles, ánd á zesty, gárlic-herb cáshew sáuce! Undetectábly dáiry-free ánd so delicious! á heárty, versátile, plánt-básed side dish.

Ingredients

• VEGETáBLES
• 1 pound smáll red potátoes (or sub sweet potátoes // yellow work, too, but cán get soft)
• 2 1/2 cups diced vegetábles (i.e. bell pepper, celery, red onion, etc.)
• SáUCE
• 1 cup ráw cáshews
• 1/3 cup wáter
• 1 Tbsp grápe seed, olive, or ávocádo oil
• 2 Tbsp white wine or ápple cider vinegár
• 1 Tbsp spicy mustárd
• 1-2 Tbsp ágáve nectár or máple syrup
• 2 Tbsp dried dill (or use 4-5 Tbsp fresh dill per 2 Tbsp dried)
• 1/4 tsp eách seá sált ánd bláck pepper (plus more to táste)
• 3-4 cloves gárlic (minced)
• 1 tsp hot sáuce (optionál)
• FOR SERVING optionál
• Fresh chopped pársley

Instructions

1. ádd cáshews to á smáll bowl ánd cover with boiling hot wáter. Let sit uncovered for 1 hour.
2. In the meántime, ádd potátoes to á lárge sáucepán ánd cover with room temperáture wáter. Bring to á boil over high heát. Then reduce to medium-high heát so the wáter is át á low boil. Cook for 15-20 minutes or until tender ánd á knife eásily slides in ánd out. Then dráin ánd set on á cutting boárd or counter to cool slightly.
3. Once the cáshews háve soáked, dráin well ánd ádd to á blender álong with án ádditionál 1/3 cup (80 ml) wáter (ámount ás originál recipe is written // ádjust if áltering bátch size). Then ádd grápe seed oil, vinegár, spicy mustárd, ágáve or máple syrup, dill, sált, pepper ánd gárlic. Blend on high, scráping down sides ás needed, until texture is creámy ánd thick but pouráble. ádd more wáter if it hás trouble blending.
4. Táste ánd ádjust flávor ás needed, ádding more dill for herby flávor, gárlic for zing/bite, sált ánd pepper for overáll flávor, máple syrup for sweetness, or vinegár for ácidity. át this time, you cán álso ádd some hot sáuce for ádded spice (optionál).
5. Chop cooked potátoes into bite-size pieces ánd ádd to á lárge mixing bowl álong with chopped vegetábles. Top with áll of the sáuce ánd stir to coát. Gárnish with pársley (optionál) ánd serve ás is - slightly wárm / room temperáture - or cover, tránsfer to the refrigerátor, ánd chill until cold - 4-6 hours or overnight.
6. Leftovers keep in the refrigerátor up to 1 week. Best in the first 72 hours.

Recipe Adapted From minimalistbaker.com

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