It’s so beautiful in Oregon right now. Sure, we are still getting a ton of rain, but it’s a Spring rain; warm and interspersed with sun breaks. And when the sun shines for a few minutes, you can see everything beginning to bloom. Sometimes it seems as if everything just bloomed and came to life overnight. I love this time of year in the northwest!
With the promise of spring and summer, I’m getting prepared with some yummy potluck and barbecue recipes. This Oil-free Vegan Classic Potato Salad will wow any crowd; it’s another one of those recipes that no one would guess is vegan. Feel free to switch up the vegetables to suit your personal tastes. If you hate red peppers, leave them out or add some shredded carrots instead. If you aren’t a huge “onion” fan, leave out the chopped red onions, they are totally optional.
The Cashew Mayo is the real star of this recipe. It’s excellent anywhere you would use mayo; vegan tuna sandwiches (recipe coming soon), mayo based salad dressings, and so on. Cashews are full of healthy fats unlike the highly processed vegetable oils you will find in store bought jars of mayo. It’s also egg free!
This Oil-free Vegan Classic Potato Salad is:
Rich without animal products
Crunchy from the chopped vegetables
The Ultimate Summer Barbecue Dish
Serve alongside some barbecue tempeh or homemade veggie burgers for an incredible meal!
- 1 cup raw cashews, soaked in warm water for an hour
- 2 tbsp fresh lemon juice, about 1 lemon squeezed
- 1/2 tsp salt
- 2 tbsp apple cider vinegar
- 1/2 tsp ground mustard
- 1/2 cup water
- 9 cups peeled yukon gold potatoes, chopped in 1 inch chunks
- 1 red pepper, finely chopped
- 1 bunch green onions, chopped small
- 3/4 cup celery, chopped small
- 1/4 small red onion, chopped small, optional
- 3/4 cup parsley, finely chopped
- 1 tsp salt, to taste
Add the soaked, drained cashews and the rest of the Cashew Mayo ingredients to a blender. Blend on high until smooth. Set aside.
In a large pot, place the chopped potatoes and enough water to cover them. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
In a large bowl, add the potatoes, red pepper, green onions, celery, red onion if using and parsley. Next, add the Cashew Mayo. Mix until well combined with a large wooden spoon. Add salt to taste.
Cover and refrigerate for a few hours to allow the flavors to blend and to cool. Serve cold or at room temperature.