SO, I’ve never really been a fan of potato salad (anyone else, or is that just me?). For whatever reason, I always found it too soggy, lacking flavour, and simply not that tasty. I hope no potato salad lovers are mad to read that! In all honesty, I will admit, I likely didn’t really give it a fair chance. That is until, this recipe!
This amped up, health-i-fied vegan dill potato salad is probably, like nothing you’ve had before! I like to load it with regular white potatoes, yams, and even some purple sweet potatoes! The added dill makes it so refreshing, and it’s made extra creamy and delicious thanks to the cashew dressing!
It makes for a lovely addition to a larger dinner (especially like an easter or thanksgiving dinner). However, it can also be the star on it’s own and make for a delicious meal with a touch of added protein like some chickpeas or tempeh!
For the Potato Salad
– 2 large golden potatoes
– 2 medium yams
– 2 medium purple sweet potatoes
– 2 stalks of celery, finely chopped (optional – omit if not a celery fan or don’t have in the house)
– 1 small red onion, finely chopped
– 1/3 cup fresh chopped dill (or more)
For the Dressing
– 1/2 cup cashews (soaked for 6+ hrs)
– 1 Tbsp. nutritional yeast
– 1 tsp. apple cider vinegar
– 3/4 Tbsp. yellow mustard
– 1 Tbsp. Tamari
– 1 clove garlic (minced)
– 1/2 tsp. sea salt
– 1/8 tsp. black pepper
– 2 Tbsp. olive oil
– 1.5 tsp. raw honey or maple syrup
– 5 Tbsp. hot water (or more)
– Preheat oven to 375° F
– Chop the potatoes into disks and then into quarters
– Place potatoes on a cookie tray and drizzle with cooking oil (I use olive).
– Bake until they are fork tender (approximately 40 minutes, flipping half way through)
– Finely chop the celery and onion (the smaller the better in my opinion)
– Place the all ingredients for the dressing, starting with only 2 Tbsp. of water, into a high speed blender/ vitamix. Slowly continue to add the remaining water as the cashews begin to break down
– You can add more water as you blend depending how thick you want the
dressing to be. NOTE: be patient as you blend, as it can be a bit of a labour of love and can take a while for it to reach a smooth and creamy consistency
– When potatoes are finished cooking and cooled to a temperature you want them for the salad (I like to cool mine for 10-15 min or so), place them into a large serving dish with the celery, onion and chopped dill.
– Pour the creamy cashew dressing over everything and mix until well dispersed throughout. I like to sprinkle with sesame seeds and a touch more dill for extra goodness.