CREAMY VEGAN POTATO SALAD RECIPE

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Creamy Vegan Potato Salad Recipe image

I recently shared this potato salad with my friends Kris, Michelle, Emily, Nicole, and my father-in-law, Bob; and the reaction was unanimous-"Oh Wow! I could eat this salad every day. This is a keeper. You need to put this on your site!" At the risk of appearing unashamedly self-congratulatory, I have to agree with my discerning friends. This potato salad has a creamy yet crunchy texture, with a zesty flavour that strikes a nice balance between sharp and sweet. It's a wonderful example of how this quick raw vegan mayonnaise can act like the little black dress in your culinary wardrobe. With the right accessories -some fresh crisp vegetables and the right amount of sea salt and cracked pepper -the simple becomes the sublime, and this little potato dish is dressed to impress. Snouts far and wide agree -this recipe is a stunner, a winner, and not to be missed.

Provided by The Blender Girl

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 18

8 medium red potatoes, largely diced (or cut into cubes)
1 cup green onion, finely chopped (about 1 bunch)
1 cup red bell pepper, finely diced (capsicum, about 1 medium pepper)
1 cup celery, finely diced (about 4 large ribs)
1 cup broccoli, stalk chopped finely (slaw)
1 cup about 1 bunch flat leaf parsley, finely chopped
1/2 cup about 1/2 medium finely chopped red onion
1/4 teaspoon cracked pepper, to taste
1/4 teaspoon celtic sea salt
1 cup organic raw cashews (soaked for 2 hours)
1/4 cup extra virgin olive oil
1/4 cup raw cauliflower
1/2 cup filtered water
3 tablespoons lemon juice (to taste)
2 1/4 tablespoons organic Dijon mustard
1 teaspoon agave nectar
1 1/2 teaspoons apple cider vinegar
tiny 1/2 pinch of celtic sea salt (to taste)

Steps:

  • Place the potatoes in a large pot and cover them with cold filtered water.
  • Add 2 Tbsp of Celtic sea salt to the water and bring to the boil.
  • Simmer for about 10 minutes or until just done.
  • Rinse them with cold water and drain thoroughly.
  • Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley).
  • To Make Dressing:.
  • Put the cashews and cauliflower in a food processor, and add the water until combined well.
  • Slowly add the oil in one steady stream, and process until thick and creamy.
  • Place the rest of the ingredients into the blender to taste, and process until smooth.
  • Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
  • **Please note - you will need a high speed blender such as a VitaMix.
  • or BlendTec, in order to achieve a really creamy consistency.
  • Pour the dressing over the vegetables and mix thoroughly.
  • Stir through the parsley, and then season with Celtic sea salt and black pepper to taste.
  • Chill or serve at room temperature. YUM!

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