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
- Total Time: 45 mins
- Yield: 6 to 8 (makes 9 cups salad and 1 cup dressing) 1x
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
- 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 to 1 cup of cooked white beans for the cashews, which won't taste as rich, but is a good trick to bring down the calories. You can also use mostly white beans and just a few 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
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! 😉
As reflected in others' comments this was a huge hit for a group and no one could believe it was vegan. Thank you
Yay! 🙂 Thanks Rhonda!
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:-)
If you add avacado will it turn brown if refrigerated as leftover.
Only after a couple days. I think the dressing keeps it from turning quicker.
Without a doubt this is my favorite potato salad, you feel healthy and satisfied with EVERY bite!
Thanks Brian! I love this one too. 😉
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
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. 🙂
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!!
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. 🙂