The most common reaction I get from people trying this salad for the first time is, “It tastes like potato salad!” This healthful version of potato salad is just as comforting and satisfying as the traditional version, but without any eggs, oil, or salt.
- For the salad:
- 3 pounds red potatoes, unpeeled, cut into ¾-inch pieces (about 9 cups)
- ½ cup finely chopped red onion
- 3 ribs celery, sliced (about 1 cup)
- 2 tablespoons chopped fresh dill
- 1 medium ripe avocado, chopped (optional)
- For the dressing:
- ½ cup water
- 2 ounces raw, unsalted cashews (about ½ cup)
- 3 tablespoons lemon juice
- 2 tablespoons mustard (I like Dijon or stone ground)
- 1 medium clove garlic, sliced
- ½ teaspoon ground cumin
- Place all of the dressing ingredients (water, cashews, lemon juice, mustard, garlic, and cumin) into a blender, and set aside for at least 15 minutes (so the cashews can soften).
- Cover the potatoes with cold water in a large pot, and bring to a boil over high heat, uncovered. Reduce the heat to medium-high, and cook until the potatoes are tender when pierced with a knife but not falling apart, about 15 to 20 minutes. Drain and rinse under cold water, and set aside.
- Place the cooked potatoes, red onion, celery, dill, and avocado (if using) into a large bowl.
- Blend the dressing ingredients until smooth. Add the dressing to the salad and toss well. Best served chilled.
You can use one teaspoon of dried dill instead of fresh, but there’s nothing like fresh herbs in a salad.
Instead of cashews in the dressing, you may also use ¾ cup white beans (drained and rinsed), which will result in a white, creamy dressing, just not as high-calorie and rich.
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