Creamy Vegan Potato Salad
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Print Recipe Servings 5
Ingredients
For the potato salad
- 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
For the dressing
- ½ cup cashews
- ½ cup pickle juice
- 2 tbsp nutritional yeast
- ½ tsp cumin
- ¼ tsp turmeric
- 1 tsp Himalayan salt
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!
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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