Classic Plant-Based Potato Salad
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Quarter:
Cover with water to 1-2 inches. Simmer over medium heat for 20-25 minutes until you can just pierce them easily with a fork. Do not overcook.
Drain the potatoes and set them aside to cool.
While the potatoes are cooking make the dressing:
Soak for 10 minutes in hot water:
- 1 C raw cashews
- 2 dates pitted
Drain the water off.
Blend until smooth:
- Cashews and dates
- 2 cloves garlic
- 1 T yellow mustard
- C nutritional yeast
- 2 T apple cider vinegar
- 1 t salt
- 1 C water
When potatoes have cooled cut them into bite-size pieces and
put in large bowl.
Add:
- 1 C chopped celery
- 1 C chopped red or yellow onion
- 1 C chopped carrots (optional)
- 1 C chopped cucumber (optional) plus other vegetables you like
- C finely chopped parsley
- 2 T fresh dill or 1 T dried dill
Pour dressing over vegetables and gently fold all together.
Best served cold.