This amazing plant-based potato salad is vegan, egg free, soy free and packed full of flavor! Topped with a creamy cashew dressing, the only thing people will be asking is why you didn’t make more!
Recently I decided to jump back to my roots of healthy eating – engaging in a more plant-based lifestyle! This means eliminating some of the weaknesses that make me feel like crapola, like meat and dairy, as well as a lot of processed foods. While some of it has been hard to give up, the benefits of having a diet full of nourishing foods means I feel more energized, have less food cravings, balanced hormones and overall, a happy body. While I do have a strong love for cheese, it just doesn’t love me back the same way. Who wants that kind of relationship!?
WHAT IS A PLANT-BASED LIFESTYLE?
A plant-based lifestyle consists of eating primarily veggies, fruits, whole grains and nuts. Condiments, spices and some canned foods are also used as well. Some people would be quick to label it a “vegan” lifestyle. However, a vegan can eat potato chips and soda, while someone living plant-based really tries to eat stuff that is packed with nutrients, avoiding processed and sugar-laden foods. Most of the time it’s super easy to stay on track. But then summer rolls around with all of its hurricane parties, barbeques and beach days. Suddenly you find yourself hangry in a bathing suit, and everyone keeps calling you Betty White.
Please for their sake, go eat a snickers bar and start over the next day. And make sure you plan to bring a super awesome plant-based dish to the next potluck, like this deeeelicious Plant Based Potato Salad. I have to admit, at first I was like “OMG! This is the best potato salad ever!” Then I thought maybe I was biased because of my new plant-based lifestyle glow. But, I have had it a few times since then and seriously you guys, it really is one of the best potato salads. I don’t think I could go back to my old mayo ways now that I know what you can do with a handful of cashews!
Here is how to make Plant Based Potato Salad:
1) Cover potatoes in a pot with water, cover and bring to a boil. Cook for about 20 -25 min, or just done. You don’t want the potatoes to be mushy, just fork tender. Drain and let cool completely.*
2) Chop celery, green onions, and parsley. Place in a large bowl and add cooled potatoes, dried dill, and capers.
3) Blend dressing ingredients** until smooth. Pour sauce over veggies and stir well to coat.
4) Serve immediately. Best if used within 2 days.
*I like to make my potatoes the day before and let cool in the fridge overnight. If making the same day, give at least 2 hours to cool completely.
**The cashews need to soak overnight or at least 2 hours prior to making sauce.
Oh, and don’t forget to take this awesome Salsa Verde to the party too! You won’t be sorry! Looking for more info on how to start a plant-based lifestyle? Click HERE!
Plant Based Potato Salad - Egg and Dairy Free!
- 1 small bag (approx 3-4 cups) baby potatoes cut into quarters
- 3 celery ribs
- 2 green onions
- 1/2 cup fresh parsley
Cashew Mayo Dressing
- 1 cup raw cashews *soaked overnight or in water for 2 hours
- 1/4 cup aquafaba*
- 1/4 cup water
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 tsp black salt optional
- 1/2 tsp salt
Cover potatoes in a pot with water, cover and bring to a boil. Cook for about 20 -25 min, or just done. You don’t want the potatoes to be mushy, just fork tender. Drain and let cool completely.**
Chop celery, green onions, and parsley. Place in a large bowl and add cooled potatoes, dried dill, and capers.
Blend mayo ingredients*** until smooth. Pour sauce over veggies and stir well to coat.
Serve immediately. Best if used within 2 days.
* Aquafaba is just a fancy word for bean water. It acts much like eggs would in a recipe. I use a little of the juice from a can of beans and store the rest (and the beans) in the fridge for another recipe. Both pinto beans and chickpeas work great for this recipe!
**I like to make my potatoes the day before and let cool in the fridge overnight. If making the same day, give at least 2 hours to cool completely.
***The cashews need to soak overnight or at least 2 hours prior to making sauce.
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