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As summer is coming to an end, I wanted to give you guys one more delicious and easy recipe perfect for the last of our warm days here in Pittsburgh.
Classic potato salad that is oil-free but tastes just like the potato salad you enjoyed before being whole food plant-based.
I think all of our grandmothers would be pleased with how spot-on this recipe is to the original!
Print the recipe here:
Classic Potato Salad (Oil-Free)
By: Brittany Jaroudi
The Jaroudi Family
www.youtube.com/thejaroudifamily
www.thejaroudifamily.com
Ingredients:
3 cups of potatoes cooked with the skins on
(I like small red skin potatoes or Yukon gold)
Sauce:
1/2 cup raw cashews (or hemp hearts or sunflower seeds)
½ cup silken tofu (or white beans!)
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp white miso
¼ cup unsweetened nondairy milk
1 ½ cups red onions diced
1 ½ cups celery diced
1 tbsp Dijon mustard
1 tbsp dried dill
Dash of Smoked Paprika
Directions:
1.) Cook the potatoes until fork tender, drain water – and set aside in a large bowl
2.) Mash potatoes slightly
3.) Blend together all of the sauce ingredients in a high-speed blender
4.) Add in chopped red onions, celery, Dijon mustard, and dried dill to the large bowl with potatoes -- Stir well
5.) Add in the sauce to classic potato salad mixture and fold in
6.) Sprinkle on smoked paprika and refrigerate classic potato salad
I hope you'll give these recipes a try, and let us know if you liked it!
We love seeing photographs of our recipes and just in general hearing from you guys!
This is so good but I have trouble getting the correct ratio of potatoes to dressing. How many pounds of potatoes do you use?