Sometimes, you just need a classic. Today is one of those days.
Say hello to my vegan-ized version of potato salad. Creamy, savory, and hearty, it requires just 10 ingredients. What’s not to love?
This potato salad is made with red potatoes – my favorite – for the ultimate potato salad texture. (Yellow potatoes tend to get too soft + I love the red skin for a pop of color.)
Fresh, chopped vegetables – I went with bell pepper, celery, and onion – add plenty of crunch and plant-based fiber. And last but not least, my cashew garlic-herb dressing marries everything together.
I hope you all LOVE this potato salad! It’s:
Hearty
Flavorful
Garlicky
Vegetable-packed
Portable
Customizable
& Delicious
If you aren’t into white potatoes, sweet potatoes could easily be subbed! And, depending on what’s in season where you live, feel free to swap out the veggies as well. The garlic-herb sauce works with pretty much any combination!
Wondering what to serve with this? How about our Chickpea Sunflower Sandwich, Garlicky Kale Salad with Crispy Chickpeas, or Portobello Steaks with Avocado Chimichurri!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram. Cheers, friends!
Simple Vegan Potato Salad
Ingredients
VEGETABLES
- 1 pound small red potatoes (or sub sweet potatoes // yellow work, too, but can get soft)
- 2 1/2 cups diced vegetables (i.e. bell pepper, celery, red onion, etc.)
SAUCE
- 1 cup raw cashews
- 1/3 cup water
- 1 Tbsp grape seed, olive, or avocado oil
- 2 Tbsp white wine or apple cider vinegar
- 1 Tbsp spicy mustard
- 1-2 Tbsp agave nectar or maple syrup
- 2 Tbsp dried dill (or use 4-5 Tbsp fresh dill per 2 Tbsp dried)
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 3-4 cloves garlic (minced)
- 1 tsp hot sauce (optional)
FOR SERVING optional
- Fresh chopped parsley
Instructions
-
Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour.
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In the meantime, add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.
-
Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup (80 ml) water (amount as original recipe is written // adjust if altering batch size). Then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending.
-
Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice (optional).
-
Chop cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat. Garnish with parsley (optional) and serve as is - slightly warm / room temperature - or cover, transfer to the refrigerator, and chill until cold - 4-6 hours or overnight.
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Leftovers keep in the refrigerator up to 1 week. Best in the first 72 hours.
Notes
*Nutrition information is a rough estimate calculated with all of the dressing and without parsley or hot sauce.
Nutrition Per Serving (1 of 6)
- Calories: 233
- Fat: 13g
- Saturated fat: 2.2g
- Sodium: 133mg
- Carbohydrates: 25.9g
- Fiber: 3.9g
- Sugar: 6.3g
- Protein: 5.8g
This is great, I used 2 pounds of steamed red potatoes and it still turned out amazing. Thank you!
Thanks for sharing, Ryan!
My family turned from vegetarian to vegan. So it’s a little challenging when having bbq’s. This is a delicious recipe!!! It’s a keeper, thank you.
So glad you enjoyed it, Marieke! Thanks for sharing! xo
This is delicious! My vegan friends asked me to make it for their wedding, they love it so much. Almost like a satay sauce for potatoes & veggies. I used store-bought cashew butter instead of making it (so skip the water and oil). I used about 1/2 a jar.
I’ve played around with something like this recipe for years, however , the maple syrup and spicy mustard make it pop! Tastes like old school potato salad… for a picnic by the lake tomorrow :) good stuff !
So glad you enjoy it, Deanna :) xo
Just made this for our 4th of July dinner and this recipe is amazing! Just a note this recipe does have a strong dill flavor so if you are looking for a traditional recipe this may not be for you! As others suggested I mixed in the dill by hand and didn’t use all the dressing but will use it as a dip it is sooo yummy! Thanks for this awesome recipe I doubt the non-vegans will even know it is vegan.
This was amazing!! Sauce was so delicious! I made double the sauce and used for another recipe. Yum!!
This is so delicious! I’ve made cashew cream with pasta, but I feel like it goes better with a potato salad! I also added some crushed red pepper for a kick, and served it on tostadas. Thank you for all your great recipes!
Thanks, Cristina!
Holy Smokes!!! This is a winner!!! Even my husband who says he knows everything potato salad (cough, cough) LOVED it! In addition, he’s not a vegan and I don’t think has ever had potato salad without mayo.
I made it as written and definitely recommend the hot sauce addition. In fact, Sriracha is quite nice as it’s on the sweet side!!!
Thank you!!!
This recipe is gold. Second time making it, I tweaked it a bit to make it perfect. I added 1 tsp of Dijon along with 1 tsp of stone ground mustard. Added about 1/4 cup more water to make the sauce thinner, note that it will thicken up in the fridge. I would suggest adding the dill in after you blend the sauce. The first time I made it and blended the dill with the sauce, it turned out a lime green color which didn’t affect the taste, but was definitely off-putting. Especially to try and get a non-vegan to eat.
I also made at least 2x the amount of potatoes, about 2.5-3 pounds in total, plus I doubled the chopped veggies – 1 whole small white onion, 6 or 7 stalks celery, and one large orange bell pepper, finely diced. This makes a lot of sauce, so I recommend doubling the potatoes to keep it from being too saucy and thickening up into a weird consistency in the fridge. My boyfriend hates regular potato salad and mayo but loves this. My aunt loves regular potato salad and mayo and still loves this. I love it. Perfect for a nice cold lunch on a hot summer day.
Thanks, Felicia!
I made the potato salad once before and liked it, only to make it again, but this time I left the sweet syrup out and like it so much better. That means that the recipe is over the top delicious either for sweet and not so sweet liking people.
Thank you, Kerstin
Thanks for sharing, Kerstin! Next time would you leave a rating with your review? It’s super helpful for us and other readers. xoxo!
Quick question! I have everything on hand minus the maple. Would there be a big taste difference if I omit it?
It would affect the overall flavor but its doable! Let us know how you make out.
This dressing is sensational.. I used Dijon and honey, and still tasted absolutely fabulous!
Just made this and it is AHHHMAZING!! the dressing is delish. I followed the recipe exactly using white wine vinegar, agave, and fresh dill for the options. onion, bell pepper and celery for veggies. yumm!!!
I just made this potato salad using everything you suggested tweaking it a little and it is out-of-this-world delicious! Thank you so much for your awesome brain! I’m definitely following you forever!
Glad to hear it, Nan!
This is easy to make recipe. I was really excited to make it. I think I put too much maple syrup or not enough spicy mustard/hot sauce. It was really sweet. I love sweet though so it was yummy. I might play with it more to add more spicy mustard and or less maple syrup. I would venture to say adding some green olives might swing the flavor too. Great recipe, thank you for sharing!
We are glad you enjoyed this recipe, Anna! If you play around with it more, let us know how it goes!
Yum! I made two portions because my husband and I like different vegetables and he likes mustard and I hate it. I made mine with cherry tomatoes, green onion, red bell pepper and peas and it’s delicious. The sauce is great-only 1 tbsp of maple syrup.
We’ll see how everyone likes it tomorrow on Labor Day.
Thanks for a great vegan potato salad!
Thanks for sharing your recipe changes! We hope it’s a hit, Kelly!
This dressing is delicious, the only changes I made were doing a little less garlic and using fresh chives instead of dill. I also threw in a can of chickpeas for a little extra volume/protein.
This potato salad is delicious. I made it yesterday for a Fourth of July party. Everyone loved it! They all wanted the recipe. I am directing them to your site. Thank you!
Woot woot! Thanks for sharing, Jackie!
Looking forward to making this for the 4th of July! Is it possible to use roasted (unsalted) cashews instead of raw? That’s what I have on hand…
I made this for the first time today! It is amazing. I love the dressing. I look forward to trying more of your recipes!
Do you think you could use vegan mayo instead of making the dressing with cashews maybe? I don’t have a blender at the moment!
We haven’t tried and can’t say for sure, but that might work? Let us know if you give it a try, Shayna!
I am a new “mostly vegan”. Still using up dairy and grocery animal based products in my house. This is the first recipe I’ve made where I didn’t substitute a dairy item to use it up. I was hesitant about not using my miracle whip. WOW! It was delicious. I will make it often and use the dressing for other things too. Next time I will grind the nuts in a mouli grater because I prefer a creamier texture. Perhaps my blender just isn’t up to the task but I’m too old to spend the money on a better one. Mine is an Oster though. I now know I can enjoy salads with a mayo substitution??
Forgot to mention…I didn’t boil the potatoes, I baked them on the barbecue. Nothing beats the taste and texture of a baked potatoe from the barbeque.
I’ve made this several times now and it’s absolutely divine! I think the ratios in the recipe are just perfect. It’s always gobbled down at parties and people can’t believe it’s vegan. I’ve already received requests to bring it to two different 4th of July bbqs this year. My only recommendation is to make a big batch! It’s so yummy that about half of it mysteriously disappears before it ever makes it to the party.
I made this without oil and it is fantastic! I’ve been trying vegan recipes without sugar, oil or salt for about 18 months now and this recipe is in my top 5 favorites! Creamy without oil!
Yay! We’re glad to hear it, Denise!
How much is a serving? Is a serving half a cup or whole?
How much is a serving? Like half a cup or a cup?
~1 cup!
Wow! This potato salad is really delicious! Creamy and flavorful. Thank you for this recipe.
Your recipes are anything but minimalist, but I have to admit that they are always amazing! Great success with the vegan potatoes salad, and my friends stopped making fun of what vegans can eat at BBQs because of it! Thanks for sharing your great recipes!
Just made this and love it! Finally a potato salad I don’t feel guilty eating!
I made this to accompany our BBQ dinner tonight. My daughter had two (teenage) friends over and they both said that they had never like potato salad before now (I know what they mean – this one stands alone!!)
Such a tasty potato salad! I made it for dinner tonight to accompany BBQ. My daughter had two friends over who said they had never liked potato salad before! I know what they mean!! This one stands alone!!
The sauce is wonderful, I didn’t want to stop eating it.
This was great. I used black salt instead of regular. I’m taking this on our camping trip. Thanks
Woot woot!
This is such a great recipe! I took it to a picnic of non-vegans and it was a HUGE hit. I just suggest starting off with half the maple syrup and trying it first.
I also added a couple of tablespoons of coconut yogurt (minimalist baker recipe!) just to add some extra creamy tangy goodness ?
Great addition, Sam! Glad it was a hit :D
Thank you! Your recipes are the best ❤️
Thanks! Made it and loved it, about to make it again … how long do you boil the sweet potato?
15-20 minutes!
I used cashew butter instead of nuts cause I didn’t need have any nuts. I added little extra water. Turned out great!
Thanks for sharing, Rachel!
Curious as to what vegetables you used Dana? Any in addition to what you listed?
We used the ones suggested! (bell pepper, celery, red onion) but feel free to add in any other favorites along with fresh herbs! :D
Thanks! Made it and loved it, about to make it again … how long do you boil the sweet potato?
Hello! I really wanted to say THANK Yesterday my hubby asked for potato salad. He is a fan of it but Im not. So I almost never do it. But this morning I came across this recipe in Instagram and because I had all the ingredients I made it. We aren’t vegans but we try to eat as healthy as possible. So the veredict is: this recipe is AMAZING. My hubby didn’t miss mayo at all. I really liked it too. Follow the exact recipe. Just twitch a little bit the seasonings but other than that it was excellent. I told my hubby I will add carrots next time and his answer was: “No, why mess up perfection” :)
Made this tonight! I enjoyed it except the sauce ended up being too sweet for my taste. I added jalapenos and capers to balance it out.
I made this yesterday and it is INCREDIBLE. We ate it warm yesterday, but it’s even better cold today!!! Even my non-vegan, not-so-healthy family loved it. Thank you!
Another delicious recipe! Thank you!
Very tasty; I added a big dollop of tahini and substituted sweet chilli sauce for the maple syrup.
So so yummy! I was hesitant about the cashew dressing as I’m newly vegan and have little experience with cashews as dairy replacement but I followed the recipe and it came out better than any traditional potato salad I’ve had! Seriously you cannot tell its made with cashew! I added about 1/4 cup vegan mayo but honestly it probably didn’t even need it. The dressing came out looking really green, I think because I threw the dill in the blender so next time just for presentation I will stir in the dill at the end. Thanks for this, it satisfied and surpassed my craving for good old fashioned potato salad!
This recipe looks amazing! Only issue, the ads on the page keep skipping me backward and I’m unable to see the actual recipe. Do you have it posted anywhere else that I might see it? In fact, this was insanely difficult to type with the skipping.
Hi Jennie! Thank you for letting us know! If you continue to experience problems, please email support@minimalistbaker.com
This looks wonderful and wondering if the dressing would still be good if made without cashews? I’m trying to find a vegan salad but without nuts due to a nut allergy.
Thanks!
Hi Andrea! Silken tofu is generally a good substitute for cashews! Otherwise, you could try a hummus-based dressing! Hope this helps!
I am not exaggerating, this is the BEST potato salad I have ever made and the best part is it is vegan! I loved the sauce so much I doubled it.
Thank you for this recipe!
Holy smokes – this was the BEST potato salad I’ve ever made & that’s according to my picky potato salad boyfriend :)
I used German mustard, omitted the celery (just because I don’t like it), & added a wee bit more water (although I think I had a little more than a cup of cashews). I didn’t have time to soak the cashews for an hour so I just boiled for a straight 10 minutes & it worked perfectly. I’ll definitely be bringing this to the next family BBQ ! Thanks for this awesome recipe! :)
I made this for dinner tonight along with your lentil sloppy joes. Both were really good! I could not get the dressing texture right–it remained grainy no matter how long I blended it or how much water I used (ended up doubling the called for amount.). It was still very tasty, but it would be even better if it were actually creamy. Is a high-powered blender necessary to get the right texture (I have a KitchenAid)? I tried it in my mom’s blender and my food processor as well, and none made any difference. It still had the texture of grainy mustard. Would soaking the cashews longer help? I did for just over an hour. Thanks for any suggestions!
I’m in love!
I was skeptical because I’m not a fan of American foods and this potato salad is very different to let’s say what grandma used to make.
Then I was unsure about all the crunch, in the end I left out the celery and added peas and corn but kept the rest of the original ingredients.
One word, wow….this has become a staple for me and once the potato is gone whatever is left makes a great coleslaw style dish, I put a lot of vegetables in so generally I’ll have a bowl of onions, peas, corn, capsicum etc all covered in that amazing sauce.
Your site has been my go to for most recipes so thanks again!
I did go to a Japanese restaurant and had fried tofu in breadcrumbs, sticky rice with soy and some type of seasoned cabbage and carrot — amazing and I’ve managed to recreate the tofu but I’m still working on the rest, if you could create a copy of something like that it would be great.
Just made this and it’s absolutely delish! I upped the garlic because we’re garlic heads and my husband will be adding his hot sauce to his own bowl ;) haha. Thank you!!
I’ve been asked to bring this along to every gathering this summer. It’s been a hit with everyone.
Very good. Substituted the nuts for sunflower seeds and turned out great. Thank you!
This is incredible! I just added some corn and chili oil for spice. It was devoured at a friends BBQ.
Just made this Vegan Potato salad. It is really good. I did not add the oil but added some hummus I had in the fridge. Super good super easy and I will definitely make it again I am bringing it to a 4th of July party at my in laws house I will let you know how it goes.
I am obsessed with this recipe! I made it a couple of months back for myself then about two weeks ago made it for a picnic with family and friends, they loved it too!
However, I was wondering how long you think it keeps in the fridge? Would it depend on the cashews or the overall vegetable ripeness?
Thank you!
Hi Madison! Leftovers keep in the refrigerator up to 1 week. Best in the first 72 hours.
Oops, I forgot to rate it.
Dana, your sauce is absolutely delicious and my new favorite for both salads and sandwiches. Thank you!
I make this dressing all the time! I frequently use it as a regular salad dressing as well!!
This potato salad was so delicious and fresh!!! I’m going to make it again and again. Bon appétit!
Just made this and it’s really good. I only used 1 Tbs of dill and I doubled the salt. It was just right. I added the optional hot sauce and I really liked the extra flavor. I made the dressing in my nutribullet and it came out great. I would like to try it again and use rosemary instead of dill. Thank you for the recipe!
Hi! I want to make this tonight but don’t have dill. Is there any other herb I could sub? Maybe rosemary or basil? Thanks!
Hi Laura! Add the same amount of a herb that you like! Both of those would work nicely I think!
Made this using roasted potatoes and veggies (radishes, onions, carrots) and my husband’s response was “let’s have this every week.” Next time I’ll make it with fresh “summer” veggies which I’m certain will be wonderful. The dressing is really very, very good. I ground dill seed and celery seed (cuz that’s what I had) to make about 1/2 tsp of seasoning. Used agave, apple cider vinegar, Frank’s Hot Sauce, and olive oil. Super!!
I think the garlic overwhelmed the other flavours, so next time I’ll use less. Still a lovely dish, I mixed it with smoked vegan bacon squares and cherry tomatoes. Oh and I used rosemary instead of dill, just because I didn’t have any dill.. and I love rosemary on my potatoes.
I made this today, and I loved it! I will make it regularly. I was just looking for a vegan potato salad recipe, and this one so conveniently made use of ingredients that I already had on hand. I added some cunks of extra firm tofu for an egg-like ingredient. The salad was garlicky, crunchy, interesting, satisfying and delicious!
Yum! I’m planning on making this tonight, and adding some roasted chickpeas on top!
Would mustard spice/powder work instead of the fresh mustard?
Thanks!
Hey. I made this twice and love it. But I don’t think I really like the dill. Do I need it? Is there a substitution? The taste bothers me a little. I still love it, but rather not use it. Thanks. I love all your recipes !! And I’m not even vegan !
Hi Kat! Leave it out and add the same amount of a herb that you like!
I made this with 1 red bell pepper, green onions, and celery for my veggie mix and everything as written. This is the absolute best potato salad I have ever had- vegan or otherwise. My boyfriend was shocked when he found out it’s vegan. I can’t wait to make it again!
I made this the other day. I not quite sure why, but I added a couple of spoons of homemade vegan mayonnaise as well. Not necessary, I know ;-) I started eating it immediately after making it. The next day after the flavors had had some time to mingle, its tasted even better. This is now officially my go-to potato salad. Thanks Dana!
Can I just soak the cashews overnight rather than covering with boiling water?
Yes!
Hi! Thank you from Italy! I love your recipes. I’ve done this salad for me and my not-vegan mom and sister and it was a great success!
I’m allergic to all nuts. :( any suggestions for replacing cashews?
Tia :)
Love it this. Made it with sweet potatoes, celery, red onion, and radishes (because I didn’t have bell peppers on hand). I think substituting the bell peppers with radishes worked out great. The sauce was perfect for this! It was a good, creamy consistency. I was craving for sweet potatoes and salad (not the traditional kind with all the greens) so this fulfilled my fix! My kids thought the mustard was a little too strong, but I couldn’t tell. I’m saving the leftovers for lunch and dinner tomorrow.
Made this today. My better half demolished his portion and I just loved it. So nice and crunchy and full of flavour. Neither of us like the celery but I make a point of trying to incorporate it in the recipes and it was amazing. Definitely making this again. Thank you! :)
Incredibly delicious! I used carrots, red peppers, pickles and roasted cauliflower! For non-vegans, this would also be good with hard-boiled eggs :)
Hi, just made a big bowl of this salad, thank you it came pretty well for being my first time… :D
love your recipes….
Alex
Hi Dana!
I made the dressing today to use over a chickpea salad and it’s amazing!
I made a few changes. Here they are: omitted the maple syrup, increased the white wine vinegar to 4T, 1T of Dijon mustard, and used 1/2 cup of fresh dill
Thank you!!
Not vegan but when I make potato salad, I substitute about half the mayo (homemade with grapeseed oil) for hummus. I’ve also stumbled upon a great vegan mayo: 1 T brown rice flour or 2 T bean flour or 3 T almond flour (or other nuts/seeds), 1/4 t salt and garlic powder, 1/4 c water, 1 T olive oil and apple cider vinegar and 1/4 t prepared mustard. Method: Combine dries in a saucepan and slowly stir in water to form a smooth paste. Heat to boiling, stirring constantly until mixture begins to bubble and thicken. Remove from heat and beat in remaining ingredients. This stuff is magic, especially when you compare how many calories are in mayo!! To make it more spreadable (again and NOT vegan) add 1/4 t gelatin powder to the dries and away you go. Good for sandwiches or where you want it to be spreadable/flexible when cold.
Thanks! I’m going to try this much lower fat version today.
Just made this for my family and it was a hit! Not to mention super easy and quick. A really great dressing alternative to the regular mayo dressing! I will definitely make this again and add cherry tomatoes and arugula like someone else suggested. Or using hard boiled eggs.
This salad was a.maz.ing! I didn’t have spicy mustard, just some brown mustard, but (for Dee above), I added in some horseradish sauce as well (about 1 tablespoon). Zing!! I need to make my dressing a bit more creamy next time, a tad more water I’m guessing, but the flavor is off the charts! Had it tonight it Sloppy Cauliflower Joes. Felt like summer, even in our midwest deep freeze! Thanks so much!!!
I made this tonight and it was DELICIOUS. The only changes I made were to eliminated celery and add a little extra salt and freshly ground pepper. I think I’ll make another batch next weekend to bring to a Superbowl party alongside cauliflower wings. Thanks for the recipe!
POTATO WIZARD.
I made this last night and it was excellent! I soaked the cashews overnight, as I wanted to be able to come home from work and make the salad right away for dinner.
I switched the veggies to a handful of arugula, celery, pickles and cherry tomatoes (just my preferences). Such a great crunch, and so filling! Definitely going to be a regular recipe on my roster now.
This is perfect for me! Vegan potato salad is a go-to for me when it come to on-the-go lunches! Will definitely be making this recipe and maybe substituting in tahini instead of adding cashews? Looks so yummy!
10 stars! Soooo tasty! And the dressing, velvet smooth! Im a sucker for a good potato salad!
Oh my! This looks fantastically yummy!
xx, Jill D
This was absolutely delicious !! Thank you so much for sharing!!
What would be a good oil substitute?
Hi! I am not sure! If you give it a try with something else, let me know how it goes!
Hi! I frequently make sauces without oil, so I have a suggestion. Since there’s a whole cup of cashews in the recipe (i.e. already high in fat), you should be able to easily omit the oil. Just add the equivalent of water to maintain similar viscosity. … so maybe about 1/2 cup water (and no oil) total instead of the 1/3 cup water with oil.
Actually… 1/2 cup water may be too much. But you know… an amount slightly more than 1/3 cup water. ;)
I love potato salad and make several very popular types, but you lost me on that one. It has too many vegetables and too much crunch. I don’t like waxy red potatoes, cashews, agave, maple syrup or runny dressing and I never use any type of sweetener in potato salad.
IMO white russet potatoes make the best salad. You just have to know how to boil them so they don’t get mushy or fall apart.
Thanks for the feedback! Leave out the veggies if that suits you best. I like to think our recipes are flexible to suit people’s needs / preferences. Good luck!
Greetings from the UK. Thanks for the fab recipe.
Quick question Re:- Spicy Mustard, does this mean English Mustard (very hot & strong like Colmans) French Dijon Mustard or American Yellow Mustard?
Thanks,
Nina
Hello! I think both French Dijon and English would work. It depends on how much you like mustard. But the one I used (I presume) is closer to French Dijon which is strong but not too spicy.
i used hot english mustard and it was gross and overtook the over flavours.
Thank your for this recipe, I have to try it. I never really liked the mayo-based version of potato salad, but your version sounds great. Usually I make a Southern German version of potato salad, which is also vegan.
Good Lord-this has all of my favorite things:-) I’m going to make it and put it over a bed of Dandelion greens…they are so pretty right now. BTW. If you ever figure out how to make a falafel that’s not deep fried please let me know.
Love dandelion greens! And will do on the falafel. Pan fried are soooooo good they’re hard to beat.
Lovely! Thanks for sharing!!!
Just wanted to tell you that I think your logo is awesome!
Thanks Julie!
Love this quick and easy recipe. Will try over the weekend.
My son loves salad and potatoes. But never in a american potato salad. Will see how he likes it. Actually will make for lunch tomorrow ?
Is there anyway to make this dressing nut free? I’m allergic to nuts :-(
Silken tofu is generally a good substitute for cashews! Otherwise, you could try a hummus-based dressing :D
Could you use sunflower seeds and less maple or agave?
It’s worth a shot! Let me know if you give it a try.
What ratio do you use substituting silken tofu for cashews? I’m having a difficult time finding them. The ones I found must have been gold coated….my budget isnt! Lol
Janice, I’m not sure exactly how much, but would guess about 3/4 – 1 cup.
I was thinking of using tahini in place of the cashews, do you think that could work?
Its worth a shot!
This looks insanely good! So excited to try this out.
Hey Dana,
Is there a way to use regular mustard and make it spicy with anything?
Thanks, this looks amazing!
Sure! You could jalapeno to the veggies, or add chili garlic sauce or hot sauce to the sauce!
Yay!! So excited for this dish! It will make it’s way into many spring and summer parties :D