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
Prep time:
Cook time:
Total time:
Serves: 6 to 8 (makes 9 cups salad and 1 cup dressing)
Ingredients
- 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
- 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 but not falling apart when pierced with a knife, about 15 to 20 minutes. Drain and rinse under cold water.
- Place the cooked potatoes, celery, red onion, avocado (if using), and dill into a large bowl.
- 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.
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.
Nutrition Information
Serving size: 1 cup Calories: 199 Fat: 6.2g Saturated fat: 1g Carbohydrates: 33g Sugar: 3.6g Sodium: 95mg Fiber: 4.9g Protein: 5.3g Cholesterol: 0
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
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/
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.
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:-)