The Best Vegan Potato Salad

theblendergirl.com

Peaceful Vegan

Always vegan. The easier, the better.

subheading: Salad:

2 ¾ pounds (1.2kg) potatoes, peeled and cut into 1-inch (2.5cm) cubes

1 tablespoon Celtic sea salt, plus more to taste

1 bunch green onions (white and green parts), finely chopped

1 cup (140g) diced red bell pepper

1 cup (132g) diced celery (about 4 large ribs)

1 cup (150g) broccoli slaw (or 1 cup (145g) peeled, seeded, and diced cucumber)

½ cup (75g) diced red onion

1 bunch flat-leaf parsley, finely chopped

Freshly ground black pepper

subheading: Dressing:

⅓ cup (80ml) filtered water

¼ cup (60ml) extra-virgin olive oil

1 cup raw unsalted cashew, soaked and drained

3 tablespoons fresh lemon juice

2 ½ tablespoons Dijon mustard

2 ½ tablespoons stone-ground mustard

2 teaspoons apple cider vinegar

1 teaspoon prepared yellow mustard

1 teaspoon coconut sugar (or other sweetener)(See Notes for sugar-free option)

½ teaspoon Celtic sea salt

Directions at theblendergirl.com

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