Plant-Based Potato Salad
RECIPE BELOW!!
Southern picnic staple? Potato salad.
Family reunion staple? Potato salad.
Wedding reception frequenter? Potato salad.
Must-have gumbo companion? Potato salad.
It's pretty much everywhere. So why not have a way to make it healthy? Instead of regular mayo or a store-bought mayo, I've created a plant-based cashew mayo to give potato salad that creamy/tangy texture you think of when you think of potato salad! It's pretty easy, and takes jut 5 min of active cooking time. You really can't beat that!
I've been excited to see more plant-based items in the store, HOWEVER, you have to be cautious of what's in the product and read the labels. I've found that most "plant-based" mayos still contain eggs (ones that are derived from olive oil or avocado oil), and they also have a good bit of other preservative and oils that aren't great/ideal to have.
Our other star is black salt, giving us that slight egg flavor so we don't miss eggs in the potato salad! Just throw in a couple more ingredients and VOILA!! You've got a plant-based dish that tastes like it's non-plant-based counter part! Find it at your international food store, sometimes under the name “kala namak.” I paid $3 for a couple of ounces for it. I had to grind it myself, but a much better value than paying $20 on Amazon for some. If you don’t have it, no worries! The taters will still be tasty!
Watch the video for the step-by-step process. Enjoy!!
Plant-Based Potato Salad
Ingredients
- 2/3 cups unsalted cashews, soaked in hot water for 30 min & drained
- 1/2 tsp apple cider vinegar (sub any vinegar really)
- 1 tsp agave syrup (or maple syrup would work)
- 1/4 tsp salt
- 1/4 tsp mustard seed
- 1/2 tsp lemon juice
- 1 Tbsp olive oil
- 6 Tbsps non-dairy milk
- 2-3 russet potatoes, peeled & cubed
- 1 celery stalk, diced
- 1/4 cup sweet pickle relish (no high fructose corn syrup if you can find it)
- 1/2 cup cashew mayo (ingredients above)
- 1 Tbsps yellow mustard
- 1 bunch of green onions, finely chopped (green parts only)
- 1/2 tsp black salt (regular salt works too)
- 1/8 tsp ground thyme (1 tsp fresh if you have it)
- Salt & pepper, to taste
Instructions
- PREP: SOAK CASHEWS. Place cashews in a bowl or mug and cover with hot water. Let soak for 30 min while you do other things. PEEL & CUBE POTATOES while water heats on the stove.
- CAREFULLY SPOON POTATO CUBES INTO WATER & BOIL for about 10 min, or until the edges of the potatoes look soft and cloudy (The cooking time varies on how large your potato chunks are. Check to make sure they're done by cutting into a potato piece with the side of a fork. It should just glide through and not be tough.)
- CHOP CELERY & add relish, mustard, thyme, salt, and pepper to a large mixing bowl.
- MAKE CASHEW MAYO: Drain cashews and place in blender with the rest of the mayo ingredients. Blend until smooth, adding a little almond milk, 1 Tablespoon at a time, until a smooth consistency is achieved.
- ASSEMBLE: Add mayo to the bowl of seasoning, mix until well combined. Then add the potatoes and mix until evenly coated. Garnish with freshly cracked black pepper or paprika or dill or green onions. Keep refrigerated until ready to serve.
Notes
- Sub in white vinegar if you don't have apple cider vinegar.
- Add whatever else you want to the seasonings! Make it your own!
- Cube potatoes to roughly the same size for even cooking
- Potato boiling time depends on the size of the cubes. See video for how to tell when potatoes are done.
- You can mash or continuously whip the potatoes for a smoother potato salad if you wish!