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Naturally Vegan: Classic Potato Salad
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Photography by Alexa Soto for Edible San Diego
Ingredients
POTATO SALAD
- 3 pounds Yukon gold potatoes, cut into 2-inch pieces
- 1 cup finely diced celery
- ½ cup finely diced onion
- 1 bunch chives, minced
- ½ cup organic sweet relish
- 1 teaspoon garlic powder
- 1 tablespoon dijon mustard
- ¼ teaspoon black pepper
VEGAN MAYO
- 1 cup raw cashews
- 2 lemons juiced
- 1 teaspoon white wine vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon salt
- ½ cup water
Instructions
- Make the vegan mayo: Soak raw cashews in hot water for at least 20 minutes. Place soaked cashews, juice of 2 lemons, white wine vinegar, dijon mustard, salt, and water in a high-speed blender or food processor; blend until smooth. Set aside.
- Cook the potatoes: Preheat oven at 400°. Place Yukon gold potatoes on a baking sheet lined with parchment paper and season with salt and pepper. Bake in preheated oven for 35 minutes or until potatoes are slightly browned. Remove from oven and cool for 10 minutes.
- Bring it all together: Place potatoes in a large bowl along with the vegan mayo, celery, onion, chives, sweet relish, garlic powder, dijon mustard and pepper. Mix gently to combine. Serve immediately or chill in the fridge; top with chives just before serving.
Alexa Soto
Alexa is the food photographer & recipe developer behind fuelednaturally.net, where she shares vibrant, easy & delicious vegan recipes. She also loves to “veganize” classic favorites like pizza, wings, and even Alfredo pasta.
Her goal is to always show that vegan food is JUST food!
She spends her days testing recipes in the kitchen, working on her food styling/food photography, and running her small business Blissful Gatherings, a San Diego pop-up event service that creates vegan meals using curated local San Diego produce.
