This creamy vegan potato salad doesn't use any vegan mayo! Instead, it gets its richness from quick and easy dilly cashew cream.
Servings 8
Author Becky Striepe
Ingredients
4cupsdiced potato
For the dressing
1cupcashewssoaked in hot water for 10 minutes
½cupwater
2-4clovesgarlic
2tablespoonslemon juice
2tablespoonsyellow mustard
¼cupof fresh dillchopped (or 1 tablespoon dried)
¼teaspoonsea salt
extra salt and black pepperto taste
For the rest of the potato salad
1cupdiced carrot see note
1celery stalkminced
¼cupchopped green oniongreen and white parts
Instructions
Cook the potatoes.
Instant Pot Method: Add the potato pieces to the Instant Pot with ½ cup of water. Cook for five minutes at high pressure with a 10-minute natural release. Drain the potatoes.
Stovetop Method: Add the potatoes to a saucepan with enough water to cover. Bring to a boil, then simmer, covered, for 15-20 minutes, until they're fork-tender. Drain the potatoes.
Make the dressing while the potatoes cook.
In your blender or food processor, combine the remaining ingredients -- except the dill and the extra salt and pepper -- and blend until smooth. Stir in the dill, then season to taste with salt and pepper.
Assemble the potato salad.
In a large bowl, toss together the potato, carrots, celery, and green onions. Toss the cashew cream with the potato mixture, and chill the salad until you're ready to serve.
Notes
Choosing your potatoes:Use whatever sort is your favorite or what's in the pantry. If your potatoes have a thin skin, there's no need to peel. Thicker-skinned potatoes, like russets, do need peeling though.
Carrot pro tip: Don't feel like dicing up carrots? Grab a bag of shredded carrots instead to save on prep time!
About the cashew cream: No cashews? No problem! You can omit the cashews, water, and lemon juice and mix ¾ cup vegan mayo with the yellow mustard and dill to make a dilly mayo instead.