Creamy Potato Salad

This potato salad recipe is made with a cashew based dressing which is both plant-based and gluten-free making it a great addition for a summer BBQ.


  • 5 Large Potatoes
  • 1 1/2 Cups Cashews
  • 1/4 Cup Lemon Juice
  • 1/2 Tsp Onion Powder
  • 1 Tsp Rice Vinegar
  • 1/2 Tsp Pepper
  • 1 Tsp Salt
  • 1 1/4 Cup Water
  • 1/4 Cup Green Onion
  • 1/2 Cup Celery


Soak the cashews in boiling water for 30 minutes. Cut potatoes in bite-sized pieces and boil in water until they are cooked but not fully soft.

Add the cashews, lemon juice, onion powder, rice vinegar, pepper, salt and water to a blender. Blend until smooth.

In a large bowl mix the potatoes with the dressing. Add the diced green onion and celery.

Cover with plastic wrap and refrigerate for 1 hour. Enjoy!


Plantworthy Food was created to provide video recipes to others that are maintaining a diet which is both gluten-free and plant-based. Through their website they provide video recipes to follow along as well as the written recipes.