So here’s the thing…. I’m really not your typical potato eater, but there comes this time each summer when my CSA box is crammed full of fresh organic potatoes. I’m not one to waste and they taste SO good. This recipe is just in time for the holiday. It’s easy to make, delicious, and you’ll be giving Aunt Millie a run for her money when you bring this recipe to the family BBQ! No more cold mayonnaise laden potato salad for you my friend.
High Raw Potato Salad: serves three or four
- 1 pound new potatoes
- 1 cup chopped fresh cilantro
- 1/2 cup chopped fresh dill
- 1 cup cherry tomatoes, each cut in half
Raw vegan mayo:
- 1/2 cup cashews (soaked for at least 1 hour)
- 2 tablespoons Dijon mustard
- 1/4 teaspoon chili powder
- 2 garlic cloves
- Juice from 2 lemons
- Water, as needed
Prepare the salad: put the potatoes in a pot with water to boil. Once the water is boiling, turn down the heat to medium-high. Cook for about 15 minutes, or until the potatoes are tender. Cut each in half and throw in a bowl with the other salad ingredients. Set aside.
Make the mayo: blend all the ingredients until smooth, adding water or other liquid as needed and adjusting to your taste. Toss the mayo with the salad until evenly coated and sprinkle with Celtic salt and pepper if desired.
Photo and Recipe: One Green Planet
Melissa Schollaert is a Holistic Health & Nutrition Counselor and founder of Real Nutritious Living. Helping others achieve their health goals to attain their healthiest, happiest life is her greatest ambition.