Saturday, September 22, 2018

Vegan Potato Salad



Vegan Whole Food Plant Based Potato Salad

Ingredients:
2.5 lbs red potatoes, sliced and cooked manually in the instant pot for 3 minutes
1 red onion diced
4 stalks celery diced
1/4 cup sweet pickle relish
2 TBS dried dill
Place in a large bowl. stir in cashew mayo

Cashew Mayo
1 cup cashews, soaked 2+ hours, rinsed and drained
1/2 cup water
3-4 garlic cloves
2 TBS apple cider vinegar
1 TBS lemon juice
1/2 tsp salt
1/2 tsp pepper
1 TBS honey mustard
1 TBS Dijon mustard
Place in a high speed blender and blend until smooth


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