Minimalist Baker · by Minimalist Baker★ 4.9 (110)
Simple Vegan Potato Salad
NUTRITION · PER SERVING110M COOK
CAL 12%·PRO 12%
CARBS 32G54% OF CAL
4G FIBER7G SUGAR21G OTHER
FAT 10G38% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan potato salad with a cashew-based dressing, vegetables, and a hint of sweetness from grapes. Dairy-free and herbaceous, great as a side or light main.
sideamericansalad🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound small red potatoes ((or sub sweet potatoes // yellow work, too, but can get soft))
- 2 ½ cups diced vegetables ((i.e. bell pepper, celery, red onion, etc.))
- 1 cup raw cashews
- 1/3 cup water
- 1 Tbsp grape seed, olive, or avocado oil
- 2 Tbsp white wine vinegar 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
- Fresh chopped parsley
At a glance
PER SERVING · TIME 110M
CAL 12%·PRO 12%
CARBS 32G54% OF CAL
4G FIBER7G SUGAR21G OTHER
FAT 10G38% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 20m
- Sodium
- 287mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 103mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.