Creamy Potato Salad

This is classic potato salad made vegan, with a rich and creamy cashew mayo, to have for your summer picnics and BBQs. Adding chickpeas boosts the protein content, and celery adds crunch. Feel free to add your own family favorites (like pickles?) to this classic base for a potato salad everyone will love.

Prep Time20

Cook Time15

Total Time35

Course: Main Dish, Side Dish

Cuisine: South American

Servings: servings

Author: Heather Nicholds

Ingredients

Cashew Mayo Ingredients

1 cup cashews
1/2 lemon, juice
1 tsp apple cider vinegar
1 clove fresh garlic, pressed, or 1 tsp garlic powder
1/4 tsp sea salt, to taste
1 tsp dijon mustard, optional

Salad Ingredients

8 potatoes, scrubbed
2 cup celery, chopped
1 1/2 cups chickpeas, cooked or canned
1/4 cup green onion, chopped, or chives

Instructions

Start by cooking the potatoes. Put them in a pot with water and a pinch of salt, bring to a boil and cook for 15-20 minutes, or until they are soft. Drain them and put them in a bowl to cool.
Make the mayo by pureeing the ingredients in a blender or food processor, with enough water to keep it moving. Start with 1/4 cup, and use more if necessary.
Once the potatoes are cooled off, cut them into bite-size cubes and put them in a large bowl.
Add the celery, chickpeas and green onion together in a large bowl, then scoop the mayo over them and toss.

Notes

If you're not using a high-powered blender, you will want to soak the cashews in water for 1-2 hours before making the mayo.

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Nutrition

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Creamy Potato Salad