Vegan Potato Salad

Creamy Potato Salad with Cashew-Sunflower Cream Dressing

If you’re after a potato salad that’s creamy, tangy, DAIRY FREE, EGG FREE and a little bit different, this one's for you!

It’s made using my signature cashew cream recipe, with the addition of finely chopped gherkins, red onion, capers, and a sprinkle of S&P.

And if you’re feeling extra, you can throw in a bit of red pepper for added colour, texture, and sweetness.

I would add chives and parsley if I had it on hand too!

To start, prepare your potatoes (about 6 medium-sized ones should do) and boil them until tender.

Depending on the state of the skins, I will either leave them on, or peel first!

Once cooled, chop them into bite-sized pieces.

Now, for the magic - take a generous pile of my cashew sunflower cream and mix it through the potatoes.

Then, finely chop six gherkins, one red onion, and two tablespoons of capers, adding them into the mix.

OPTIONAL: add a generous handful of finely chopped parsley, chives and half a finely chopped red pepper.

Now, season generously with salt and pepper to taste, and give it a good mix.

Sometimes I add an extra squeeze of lemon juice, too!

The result is a super satiating potato salad that’s perfect for any occasion - whether it’s a BBQ, a picnic, or just something to elevate your meals at home.