Dreamy Potato Salad

Nothing says summer like a mound of cool, tangy potato salad, whether at a barbecue or as a plan-ahead meal for when it’s too hot to turn on the oven. It’s oil free and plant-based, which pairs perfectly with bean burgers or seitan sausages. This recipe tastes best on the second or third day when the flavors are well melded.

Salad Ingredients:

• 2 lbs potatoes (about 6 medium-sized), peeled if desired, diced in one-inch cubes (about 6 cups)

• 1/4 cup celery, finely chopped

• 1/4 cup onion, finely chopped

• 1/4 cup dill pickles, finely chopped

• 1/4 cup fresh dill, parsley or chives, finely chopped (optional)
  

Dressing Ingredients:

• 1/2 cup raw cashews (soaked in warm water for 30 minutes if not using a high powered blender)

• 1/4 cup warm water

• 1 tsp maple syrup (or equivalent sweetener of your choice, optional)

• 1 tsp spicy brown mustard (or your favorite mustard)

• 1 tbsp white vinegar

• 1 tsp apple cider vinegar

• 1 tsp onion powder

• 1/4 tsp celery seed

• 1/2 tsp salt or to taste

• fresh ground pepper to taste.

Directions:

Boil the potatoes in salted water until fork-tender. Drain in a colander, then run under cold water to stop the cooking process. If you’re using an Instant Pot, add 1/2 cup of water to the pot and set on Manual for 4 minutes. As soon as it beeps, release the pressure, drain & rinse with cold water.

While the potatoes are boiling, whiz all the dressing ingredients together in a blender until completely smooth, set aside. Chop up the veggies.

Toss the cooled potatoes, dressing, and remaining salad ingredients gently in a large bowl. Cover and refrigerate for at least 2 hours before eating. This recipe really does taste phenomenal the next day. Enjoy.

Makes about 7 cups of potato salad.

Dressing inspired by Minimalist Baker