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!
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