Friday, June 06, 2008

Vegan Potato Salad

The humble spud! Is there a less expensive, more versatile food product out there? This version of potato salad is absolutely delicious. My 14-year-old son who cannot stand traditional mayonnaise based potato salad gave this one a try when I was testing the recipe for a cooking class. It earned two enthusiastic thumbs up from the pickiest eater in the house. What more encouragement do you need to give this one a whirl?

1/2 cup Cashews
1 teaspoon Salt
1/2 Tablespoon Honey
1/8 cup Lemon Juice
1/2 + 1/8 cup Boiling Water

Blend the above ingredients until smooth. This will seem a little thin compared to real mayonnaise. Upon refrigeration it will slightly thicken, so chill it while you prepare the ingredients listed below.

4 cups Potatoes, diced, cooked and cooled
1/4 cup Onions, finely chopped
1/2 cup Celery, finely chopped
1/2 Green Olives, diced

Combine above ingredients in large mixing bowl. Add 1 teaspoon Dill Weed to the mayonnaise, and mix all ingredients together. Cover and chill before serving to allow flavors to meld.


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