VEGAN POTATO SALAD

Please See Other Recipes

It’s so beautiful in Oregon right now. Sure, we are still getting a ton of rain, but it’s a Spring rain; warm and interspersed with sun breaks. And when the sun shines for a few minutes, you can see everything beginning to bloom. Sometimes it seems as if everything just bloomed and came to life overnight. I love this time of year in the northwest!
With the promise of spring and summer, I’m getting prepared with some yummy potluck and barbecue recipes. This Vegan Potato Salad will wow any crowd; it’s another one of those recipes that no one would guess is vegan.

Ingredients

• Cashew Mayo
• 1 cup raw cashews, soaked in warm water for an hour
• 2 tbsp fresh lemon juice, about 1 lemon squeezed
• 1/2 tsp salt
• 2 tbsp apple cider vinegar
• 1/2 tsp ground mustard
• 1/2 cup water
• Potato Salad
• 9 cups peeled yukon gold potatoes, chopped in 1 inch chunks
• 1 red pepper, finely chopped
• 1 bunch green onions, chopped small
• 3/4 cup celery, chopped small
• 1/4 small red onion, chopped small, optional
• 3/4 cup parsley, finely chopped
• 1 tsp salt, to taste

Instructions

1. Make the Cashew Mayo:
2. Add the soaked, drained cashews and the rest of the Cashew Mayo ingredients to a blender. Blend on high until smooth. Set aside.
3. ....................
4. ...........................

for full instruction please see : www.noracooks.com

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