halfbakedharvest4.6
The Best Simple Vegan Potato Salad
Classic potato salad made healthier, mayo-free, and extra creamy. And with no mayo, you can even let it sit out!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
📝 Preparation Steps
1
1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer ⏱️ 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another ⏱️ 20 minutes. 2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together. 3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.
garlic, peeled2 clovescashew butter (or almond butter)2 tablespoonstahini2 tablespoonsfresh oregano, chopped (optional)2 tablespoons
Nutrition Facts
calories
275 kcal
serving Size
1 serving
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