Delicious & Easy
Naturally Vegan: Classic Potato Salad
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 degrees F.
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.