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:

Drain the water off.

Blend until smooth:

When potatoes have cooled cut them into bite-size pieces and put in large bowl.

Add:

Pour dressing over vegetables and gently fold all together.

Best served cold.