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    Potato Salad

    Jump to Recipe·Print Recipe

    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 traditional versions, but without any eggs, oil, or salt.

    Potato Salad

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    Potato Salad


    • Total Time: 45 mins
    • Yield: 6 to 8 (makes 9 cups salad and 1 cup dressing) 1x
    Print Recipe
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    Ingredients

    Scale
    • For the salad:
    • 3 pounds red potatoes, unpeeled, cut into about ¾-inch chunks (about 9 cups)
    • 3 ribs celery, sliced or chopped (about 1 cup)
    • ½ cup finely chopped red onion
    • 1 medium ripe avocado, chopped (optional)
    • 2 tablespoons chopped fresh dill
    • 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
    • ½ teaspoon ground cumin

    Instructions

    1. 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).
    2. 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 but not falling apart when pierced with a knife, about 15 to 20 minutes. Drain and rinse under cold water.
    3. Place the cooked potatoes, celery, red onion, avocado (if using), and dill into a large bowl.
    4. Blend the dressing ingredients until smooth. Stir the dressing into the salad. Serve immediately or after chilling for an hour.

    Notes

    You can use any kind of potato, but red potatoes are traditional since they hold together well and look nice.

    You can use 1 teaspoon of dried dill instead of fresh, but there’s nothing like fresh herbs in a salad.

    For a lower-fat dressing, substitute ¾ cup of cooked white beans for the cashews.

    • Prep Time: 20 mins
    • Cook Time: 25 mins

    Nutrition

    • Serving Size: 1 cup
    • Calories: 199
    • Sugar: 3.6g
    • Sodium: 95mg
    • Fat: 6.2g
    • Saturated Fat: 1g
    • Carbohydrates: 33g
    • Fiber: 4.9g
    • Protein: 5.3g
    • Cholesterol: 0

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

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    Reader Interactions

    Comments

    1. gwenoatman

      July 04, 2012 at 11:51 pm

      This was delicious! I used half the lemon juice and left out the avocado ...wasn't ripe! 🙁 http://gwencooks.wordpress.com/2012/07/04/potato-salad/

      Reply
    2. Kris McCormack

      February 15, 2014 at 6:52 pm

      Hi Cathy,
      Just recently tried your Blueberry Muffin recipe -- the one that was in the December Forks over Knives newsletter. YUMMY! They are SO delicious, and they are extremely satisfying. Thank you for sharing your knowledge, talent, and creativity so generously.

      Reply
    3. Elaine Long

      October 26, 2014 at 1:43 pm

      Very yummy! I also tried with a little steamed kale. Very good.

      Reply
    4. Kathleen Mueller

      July 30, 2015 at 5:36 pm

      Hi Cathy! Another delicious recipe! Excellent! This will be a staple for us as is your Tu-no Salad and Polenta Pizza! Trying not to use the oven in the heat we are experiencing, so I put my cut up potatoes in my Instant Pot for 6 minutes and they turned out perfect! Excited to try more of your recipes! Thank you! ~~Kathleen

      Reply
      • Cathy

        July 30, 2015 at 7:54 pm

        Thanks Kathleen! 😉

        Reply
    5. Cathy

      December 15, 2015 at 10:47 am

      Yes. Even though cashews are soft, it's a good idea.

      Reply
    6. Steve

      September 22, 2016 at 1:44 pm

      I've always preferred mustard-based potato salad over mayo and I never like the hard boiled eggs. I oven roasted my potatoes and used plain yellow mustard. Quite simply the best potato salad I've ever had!

      Reply
      • Cathy

        September 23, 2016 at 9:50 am

        Thanks Steve! 😉

        Reply
    7. Kevin M.

      December 29, 2016 at 11:47 pm

      Wow, this tastes like the potato salad I ate at picnics when I was a kid but healthier. I let this sit overnight in the fridge and had it cold with some warm vegan chili.

      Another winner, thanks.

      Reply
      • Cathy

        December 30, 2016 at 10:31 am

        Thanks Kevin! 😉

        Reply
    8. Mary

      June 09, 2017 at 7:06 am

      I've tried several plant-based potato salad recipes and they were just ok. But this one is amazing!! So excited to find a healthy potato salad that we love! Thank you Cathy!

      Reply
      • Cathy

        June 09, 2017 at 9:45 pm

        Great! Thanks Mary! 😉

        Reply
    9. Lena

      June 12, 2017 at 8:23 pm

      I love the dill in it also added some dill pickles.
      AlsoTrying to decide on which kind of instant pot I'm finally breaking down to get:-)

      Reply
    10. Sharon

      August 06, 2018 at 7:01 pm

      If you add avacado will it turn brown if refrigerated as leftover.

      Reply
      • Cathy

        August 06, 2018 at 7:54 pm

        Only after a couple days. I think the dressing keeps it from turning quicker.

        Reply
    11. BRIAN CARSWELL

      May 15, 2019 at 1:21 pm

      Without a doubt this is my favorite potato salad, you feel healthy and satisfied with EVERY bite!

      Reply
      • Cathy

        May 15, 2019 at 7:14 pm

        Thanks Brian! I love this one too. 😉

        Reply
    12. Grace McAndrew Whitnah

      February 02, 2021 at 11:01 am

      I made this last summer and it was amazing. I want to make again, but want to do it without the cashews and replace with white beans. what do you think? would it work?

      Grace

      Reply
      • Cathy

        February 02, 2021 at 6:48 pm

        I think I made this once w/o the nuts and it was kind of odd, with a bean dressing on potatoes. But if you want to try it, you can always do a half or quarter batch in case you don't like it. 🙂

        Reply
    13. Jay David Cohen

      June 01, 2022 at 2:23 am

      Hi Cathy, as always, a great tasting recipe. Is it possible in the footnotes to include using an Instant Pot, and what the cook times would be, Thanks. BTW, we have your cook book in Ohio and Florida, waiting for your next book!!

      Reply
      • Cathy

        June 01, 2022 at 9:13 am

        Hi Jay, I haven't tried cooking the potatoes (cut up) in the IP yet, but I imagine it would take only a few minutes; or you could use the steam function for them. I'll try it and report back. 🙂

        Reply

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