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.
Potato Salad
Prep time:
Cook time:
Total time:
Serves: 6 to 8 (makes 9 cups)
Ingredients
- 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
Instructions
- 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.
Notes
You can use any kind of potato, but red potatoes are traditional, as they hold together well.
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.
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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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/
Sure! 🙂
Thank you!
Sure! 🙂
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.
Hi Greg, you can use any nut or seed really; I like to use cashews. You could use tahini (1/4 C) but I think the flavor may be a bit too strong for potato salad (?)
Very yummy! I also tried with a little steamed kale. Very good.
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
Thanks Kathleen! 😉
Yes. Even though cashews are soft, it’s a good idea.
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!
Thanks Steve! 😉
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.
Thanks Kevin! 😉
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!
Great! Thanks Mary! 😉
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:-)