Potato Salad With Vegan Mayo Recipe

Name: Potato Salad With Vegan Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegan Mayo; 1/2 cup raw (not roasted) cashews; 2 tablespoons olive oil; 3 tablespoons nutritional yeast (gives it a subtle cheesy flavour); 1/4 cup almond milk; 1 teaspoon white wine vinegar; 1/2 teaspoon coarse salt; 1 teaspoon agave nectar (or maple syrup); Salad; red or white skinned potatoes; 1 large shallot (or two small ones); 1 handful parsley, coarsely chopped; Dash smoked paprika; sliced cucumber and/or hard boiled egg to garnish

Servings: persons

Vegan Mayo
1/2 cup raw (not roasted) cashews
2 tablespoons olive oil
3 tablespoons nutritional yeast (gives it a subtle cheesy flavour)
1/4 cup almond milk
1 teaspoon white wine vinegar
1/2 teaspoon coarse salt
1 teaspoon agave nectar (or maple syrup)
Salad
red or white skinned potatoes
1 large shallot (or two small ones)
1 handful parsley, coarsely chopped
Dash smoked paprika
sliced cucumber and/or hard boiled egg to garnish

1
Soak cashews in warm water for 2-4 hrs.
2
Drain cashews and add to blender with oil, salt, nutritional yeast, vinegar, and agave. Blend for a few seconds. Add almond milk and blend until smooth. If not at desired consistency, blend in a tablespoon or two of cold water.
3
Vegan mayo can be made ahead and stored in the fridge in an airtight container.
4
Chop and steam potatoes. (As a general rule, I always steam my vegetables using a basket steamer if roasting or another cooking method is not required. It's super fast and preserves some of the nutrients that would otherwise leech out during boiling.) While waiting for potatoes to soften, chop parsley and shallots, and boil egg if using.
5
Assemble potatoes, shallots, and parsley while potatoes are still warm. Toss in a few pinches of coarse salt and fresh pepper, and place in the fridge to cool.
6
Toss salad with as much vegan mayo as desired. Top with fresh pepper and a dash of smoked paprika. Garnish with egg and cucumber if using.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegan Mayo, 1/2 cup raw (not roasted) cashews, 2 tablespoons olive oil, 3 tablespoons nutritional yeast (gives it a subtle cheesy flavour), and more.

Yes, Potato Salad With Vegan Mayo falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Vegan Mayo

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