Name: Simple Vegan Potato Salad
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 6 servings
Ingredients: 1 lb small red potatoes (or sub sweet potatoes); 2.5 cup vegetables (diced bell pepper, celery, red onion); 1 cup cashews (raw); 0.33 cup water; 1 tbsp oil (grape seed, olive, or avocado); 2 tbsp white wine vinegar (or apple cider vinegar); 1 tbsp mustard (spicy); 1.5 tbsp agave (or maple syrup); 2 tbsp dried dill (or 5 tbsp fresh dill); 0.25 tsp salt pepper (each sea salt and black pepper); 3 clove garlic (minced); 1 tsp hot sauce (optional); 1 handful parsley (fresh chopped)

Instructions

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1

Soak cashews (1 cup) in boiling hot water for 60 minutes, then drain well.
2

Boil small red potatoes (1 lb) in water for 20 minutes until tender. Drain and cool slightly.
3

In a blender, combine the soaked cashews (1 cup), water (0.33 cup), oil (1 tbsp), white wine vinegar (2 tbsp), mustard (1 tbsp), agave (1.5 tbsp), dried dill (2 tbsp), salt pepper (0.25 tsp), and garlic (3 clove). Blend on high until creamy.
4

Taste and adjust flavor as needed with extra dried dill (2 tbsp), garlic (3 clove), or hot sauce (1 tsp).
5

Chop potatoes into bite-size pieces and toss in a bowl with vegetables (2.5 cup) and the sauce. Garnish with parsley (1 handful) and chill in the refrigerator for 4 hours.