This potato salad made a big splash at our table the first time I made it, and it’s now a requested favorite – even by family members who never liked potato salad before. That’s when you know you have a winner.
Like most potato salads, celery adds a nice crunch, but with this one, the flavorful difference comes from fresh herbs and dill pickles. But it’s an amazing dressing that steals the show, because it’s not only delicious, but also fully oil-free. The dressing starts with creamy cashews, that are blended with fresh lemon juice, rice wine vinegar, and a touch of Dijon mustard, for just the right bite.
This would be great to take to a potluck, and it’s one of those recipes that nobody would ever guess is vegan.
To us, this potato salad seems pretty close to perfect. Hope you like it too!
SUMMER RED-SKINNED POTATO SALAD
4 cups red-skinned potatoes, scrubbed and cubed
1 cup celery, diced
2 tablespoons dill pickles, minced
2 tablespoons fresh dill, minced (or 2 teaspoons dried dill)
1 1/2 teaspoons fresh tarragon, minced (or 1/2 teaspoon dried tarragon)
1/2 cup raw cashews
6 tablespoons water
2 tablespoons, plus 3/4 teaspoon rice wine vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons fresh lemon juice
1/2 plus 1/8 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper
Place potatoes in a large pot with cold salted water. Bring to a boil, reduce heat, and cover. Simmer until tender, then drain, and allow potatoes to cool for about 20 minutes or more.
Once the potatoes have cooled, place them in a large bowl. Add celery, pickles, dill, and tarragon, and toss together.
To make Creamy Dressing, add cashews, water, lemon juice, rice wine vinegar, mustard, and salt and pepper to a high powered blenderand process on low, then gradually work up to high speed until mixture is completely smooth.
Pour dressing over the salad ingredients, and combine well. Serve immediately, or refrigerate and serve chilled.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen