A potato salad that no one will believe is plant-based! This side dish is sure to stand out with all it's creamy deliciousness at any summer BBQ.
Seriously so so so tasty!
I just love that we don't have to "give up" these kind of foods just because we don't eat dairy. Try it, you won't be let down!
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Plant-Based Dill Potato Salad
INGREDIENTS:
-3 lb bag red potatoes -1 1/2 cups finely chopped celery -1/2 cup fresh dill
For dressing: -1 avocado -1/2 cup cashews
-1 TBSP nutritional yeast -1 tsp salt -2-3 cloves garlic -3 TBSP apple cider vinegar
DIRECTIONS:
1. Cube potatoes and put in large pot of water on the stove.
2. Bring water to a boil, then cover and turn temperature down to a simmer for approximately 15 minutes (potatoes should be soft but do not let them get mushy).
3. Drain and set in refrigerator to let cool completely.
4. Combine dressing ingredients in a high-powered blender and blend until smooth.
NOTE: Dill can be added to the dressing if you think your kids will protest seeing it in the salad.
5. Remove potatoes from fridge once completely cooled. Gently toss potatoes, dressing, dill and celery.
ENJOY!🌱❤
