Updated: Jun 13, 2020
This is a crowd-pleaser. It tastes like classic potato salad and can be taken on a picnic on a hot day without fear of making everyone ill from the mayo and eggs.
Whole Food Plant-Based Potato Salad Adapted from Clean Food Dirty Girl's Recipe:
https://cleanfooddirtygirl.com/plant-based-vegan-potato-salad-no-vegan-mayo-required/ 6 thin-skinned potatoes, cut into quarters 1 cup celery, diced 3 tablespoons fresh dill, minced 2 large dill pickles, diced Dressing: 1 cup cashews, soaked in water for at least 10 minutes 2 dates, soaked in hot water for 10 minutes (be sure to take the pit out) 2 garlic cloves, chopped 2 tablespoons yellow mustard 1/4 cup nutritional yeast 2 tablespoons apple cider vinegar 1 teaspoon sea salt 1 cup water
Add the diced potatoes to a large pot and completely cover them with water by 1 or 2 inches. Place a lid on the pot at an angle and cook for 25 minutes or until you can pierce them with a fork.Drain the potatoes and set them aside to cool.
Make the dressing by draining and rinsing the cashews and placing them into the blender along with the rest of the dressing ingredients (dates – make sure to drain the water and remove the pit before adding the dates to the blender – garlic, mustard, nutritional yeast, salt, apple cider vinegar, and water). Blend until totally creamy and smooth, about a minute. Set aside for now.When the potatoes are cool enough to handle, place them into a large mixing bowl and add the celery, dill, pickles, and all of the dressing.Gently stir until everything is combined and add salt and pepper to taste.Best served cold.