Gluten-Free Living > Recipes > Gluten-free Sides Recipes > Creamy Potato Salad
Creamy Potato Salad

Creamy Potato Salad

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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.

Ingredients

  • 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

Directions

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. 

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.
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