Simple Potato Salad Recipe: Refreshing Potato Salad With Healthy Plantbased Mayonnaise

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• 1 lb / 500 g potatoes (about 5 medium-sized)
• 2 spring onions
• 1/2 cucumber, quartered lengthwise and sliced
• 1 red bell pepper, chopped
• 1/2 cup cashew nuts (for the vegan mayo) and don’t forget the salt and pepper.
• 1/2 cup water
• 1 1/2 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon vegetable paste or 1/4 teaspoon salt
• 1/2 teaspoon mustard

• First boil the potatoes. I like to leave the skin on for extra texture, but feel free to peel them if you prefer. Once they’re fork-tender, let them cool before cutting into bite-sized pieces.
• While the potatoes are cooling, whip up your vegan mayo. Blend the cashews until finely ground, then add water, lemon juice, olive oil, mustard, and vegetable paste. If you don´t have the vegetable paste you can use salt, herbamare or something similar.
• Mix all the ingredients very well and check the taste. Add some more salt if necessary.
• Then pour the mayonnaise over the vegetables, mix well and serve.
• In a large bowl, combine your cooled potato chunks with thinly sliced spring onions and chopped red bell pepper. The red onion adds a nice kick, but if you’re not a fan, feel free to skip it and add some celery instead.
• Pour your homemade vegan mayo over the veggies and mix well. And voila! Your simple potato salad is ready to serve. This could be your favorite potato salad.

What I love about this recipe is how versatile it is. Want to make it more traditional? Try adding some yellow mustard for extra tang. Swap the vegan mayo for regular mayo and add some hard-boiled eggs. Craving a tangy twist? Throw in some dill pickle relish along with a sprinkle of paprika. The possibilities are endless!

This potato salad recipe is so easy, you’ll find yourself making it all summer long. I’ve made this countless times! It’s perfect for potlucks, family gatherings, or just a simple weeknight side dish. And the best part? It tastes even better the next day, so don’t be afraid to make a big batch.

For my vegan friends out there, this recipe is a game-changer. The cashew-based mayo is creamy, flavorful, and much healthier than traditional mayo. Plus, it’s a great way to sneak some extra nutrients into your meal. So there you have it – my simple, delicious, and totally customizable potato salad recipe. Give it a try at your next summer gathering and watch it disappear in minutes. Trust me, once you’ve tasted this potato salad, it’ll become your new go-to recipe too! Remember, the key to a great potato salad is all in the love you put into it. So have fun, get creative, and most importantly, enjoy every bite. Happy cooking, friends!

By incorporating cashews into your diet, whether in salads, as a snack, or as a base for creamy dressings like in this potato salad recipe, you’re not just adding flavor – you’re nourishing your body with a wide array of essential nutrients that support overall health and well-being.

Why would you choose a waxy potato when making potato salad?

• Shape retention: They hold their form after boiling, preventing a mushy salad.
• Creamy texture: Less starchy than floury potatoes, they provide a smooth, creamy bite.
• Flavor absorption: They soak up dressings without falling apart, ensuring tasty bites.
• Versatility: Great for both mayo-based and vinaigrette dressings.
• Appearance: They keep your salad looking appetizing and fresh.

Look for varieties like Red Bliss, fingerlings, or new potatoes for the best results in your potato salad recipe. These little gems will take your simple potato salad from good to absolutely irresistible!

Why does my potato salad get mushy?

• Overcooked potatoes: Cooking potatoes for too long breaks down their structure, leading to a mushy texture. To avoid this, simmer potatoes until just tender when pierced with a fork, then immediately drain and cool them.
• Wrong potato type: Starchy potatoes like russets tend to break down more easily, resulting in a mushier salad. Instead, opt for waxy varieties like Yukon Gold or red potatoes, which hold their shape better when cooked
• Adding dressing to hot potatoes: This can cause the potatoes to continue cooking and break down further. Allow potatoes to cool completely before adding dressing.
• Overcooking and over-mixing: Vigorous stirring or mixing can break down potato pieces, especially if they’re overcooked. Gently fold ingredients together to maintain potato integrity.

To prevent mushiness, start potatoes in cold water, bring to a boil, then reduce to a simmer. Cook until just tender, drain immediately, and let cool before mixing with other ingredients. Using the right potato variety and handling them gently will help maintain a firmer texture in your potato salad.

What makes potato salad running?

• Overcooked potatoes: When potatoes are cooked too long, they absorb excess water and break down easily, leading to a mushy texture that can make the salad runny.
• Improper draining: If potatoes aren’t drained thoroughly after cooking, excess water can seep into the salad, making it watery.
• Adding ingredients while potatoes are hot: Mixing in mayonnaise or other dressing ingredients when potatoes are still warm can cause the dressing to break down and become liquid.
• Using watery vegetables: Some vegetables, like celery or cucumbers, have high water content and can release moisture into the salad over time.
• Too much dressing: Overdressing the salad can lead to excess liquid pooling at the bottom of the bowl.
• Using starchy potatoes: Starchy potatoes tend to break down more easily than waxy varieties, potentially contributing to a runnier texture.
• Not cooling potatoes properly: Failing to let potatoes cool and release steam before mixing can trap moisture in the salad.