Name: Creamy Vegan Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lbs potatoes (red or yellow, cut into 1-inch pieces); 1 cup red kidney beans; 1 cup dill pickles (chopped); ½ red onion (sliced); ⅓ cup parsley (chopped ); ½ cup cashews; ½ cup pickle juice; 2 tbsp nutritional yeast; ½ tsp cumin; ¼ tsp turmeric; 1 tsp Himalayan salt

Creamy Vegan Potato Salad

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 5

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Ingredients

For the potato salad

2 lbs (900 g) potatoes red or yellow, cut into 1-inch pieces
1 cup (150 g) red kidney beans
1 cup (130 g) dill pickles chopped
½ red onion sliced
⅓ cup parsley chopped

For the dressing

½ cup (60 g) cashews
½ cup (120 ml) pickle juice
2 tbsp nutritional yeast
½ tsp cumin
¼ tsp turmeric
1 tsp Himalayan salt

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Instructions

Add about 1-2 inches of water to the bottom of a large pot and bring to a boil. Once boiling reduce the heat slightly. Put the chopped potatoes in the steamer basket and cook covered for about 15 mins until fork tender.
Meanwhile, put all ingredients for the dressing in a blender. Blend until creamy.
In a large bowl, combine the steamed potatoes, beans, chopped pickles, red onion, and parsley. Pour the dressing over the salad, give it a toss and enjoy!

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Notes

You can also boil the potatoes until fork tender and then drain them.
If you love it extra creamy, maybe you may need to make more of the delicious dressing.

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