VEGAN POTATO SALAD (GF)

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Potato salad with carrots, green peas and mayonnaise in a blue bowl
Vegan Potato Salad (GF)
This Vegan Potato Salad is a great make-ahead side dish - it's easy to make, irresistibly creamy, and healthier than the traditional version!

• 5 from 2 votes
•  Print  Pin  Rate
• Course: Side DishCuisine: AmericanKeyword: vegan potato salad, vegan summer bbq side dishPrep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesServings: 4Calories: 298kcalAuthor: Rhian Williams

Ingredients

• For the mayonnaise:
• 100 g (2/3 cup) cashew nuts soaked overnight in cold water or in boiling water for 15 minutes
• 2 tablespoons apple cider vinegar (ensure gluten-free if necessary)
• 1 teaspoon agave syrup (or sub any other sweetener)
• 180 ml (3/4 cup) water
• Salt to taste
• 1/2 teaspoon Dijon mustard (optional)
• For the salad:
• 700 g (24 oz) potatoes , peeled and diced (I like to use floury potatoes suitable for mashing)
• 3 medium-sized carrots , peeled and diced
• 150 g (1 cup) frozen green peas
• Salt to taste

Instructions

• For the mayonnaise*:
• Drain cashews and add to a blender or food processor along with all other ingredients
• Whizz until completely smooth
• Taste and adjust seasonings accordingly - more vinegar for sourness, more salt for saltiness, more agave syrup for sweetness etc
• For the salad:
• Place potatoes, carrots and green peas in a saucepan
• Add salt, cover with water and bring to the boil
• Turn down the heat and cook until potatoes are soft enough to easily pierce with a fork (takes around 15 minutes)
• Drain away the water, then put back on the heat for about 30 seconds to get rid of any excess water that you didn't quite manage to drain away (you don't want the salad to be soggy!)
• Pour the mayonnaise over the cooked potatoes (either in the same pan or in a bowl) - do this whilst the potatoes etc are still hot as the flavour will soak into them better this way
• Mix well
• Taste again and adjust seasonings if necessary
• Best served at room temperature or cold
• Keeps covered in the fridge for up to a few days

Notes

• *You can substitute with your favourite mayonnaise (store-bought or homemade).

Nutrition Facts

• Vegan Potato Salad (GF)
• Amount Per Serving
• Calories 298 Calories from Fat 99
• % Daily Value*
• Total Fat 11g 17%
• Saturated Fat 2g 10%
• Sodium 63mg 3%
• Potassium 1125mg 32%
• Total Carbohydrates 41g 14%
• Dietary Fiber 8g 32%
• Sugars 7g
• Protein 11g 22%
• Vitamin A 158.6%
• Vitamin C 45.6%
• Calcium 8.6%
• Iron 44.6%
• * Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?

• Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
• Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

RECIPES AND IMAGE ADAPTED FROM https://ift.tt/2WGSU55

source https://www.kreatifkita.me/2019/04/vegan-potato-salad-gf.html

Share this post