Classic Vegan Potato Salad (wfpb)
I veganized this classic potato salad according to my grandma's recipe. This vegan potato salad won't let you miss the original. A great salad for potlucks and barbecues. And no one would notice that this is vegan unless you tell it. The dressing is oil-free, creamy and naturally gluten-free.
Servings 6
Calories 206kcal
Ingredients
- 2 lbs of waxy potatoes Red Bliss, New Potatoes or Yukon Gold
- 2 shallots
- 1 ½ cups 355 ml vegetable broth
- 2 tablespoon cashews raw and soaked
- 4 dill pickles
- 2 teaspoon mustard Dijon or medium hot
- 6 tablespoon pickle juice or white wine vinegar
- ¼ teaspoon smoked peppers
Instructions
- First of all, you steam the potatoes in a steamer.
- In the meantime, soak the cashews in hot water. And cut the shallots and pickles into small cubes and place them in a sufficiently large bowl, in which the whole salad will fit afterwards.
- When the potatoes are tender and have cooled a little, peel them with a knife. Simply slide a knife over the potato and the skin will come loose. Cut the potatoes into slices and add them to the shallots and pickles.
- Now drain the cashews and put them with the remaining ingredients for the dressing in a high speed blender and blend until creamy.
- Taste the dressing and pour the dressing over the potatoes. Fold in the dressing and season it again briefly.
Notes
Check out additional Information and Tips in the Post above. Watch also my video how I make the potato salad.
Nutrition
Serving: 1g | Calories: 206kcal | Carbohydrates: 41g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 793mg | Fiber: 4g | Sugar: 7g