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Vegan Potato Salad

Vegan Potato Salad (GF)


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


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

See other recipe

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