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!!