Barbecue Sides

Rick’s Creamy, Dreamy Potato Salad

Watch the Demo Here!

Potato Salad

Since 2012, I have truly missed the creamy, tangy potato salad. Finally, a whole food, plant based, no added sugar, oil or salt potato salad that even SAD people enjoy!


1 Avocado

1/2 cup raw, unsalted cashews & 1/2 cup water

1/4 cup raw, unsalted sunflower seeds, 1/4 cup raw hemp seeds & 1/2 cup water

4 Tablespoons Balsamic Vinegar
1/2 Teaspoon dry Cumin
1 Tablespoon Dry Dill or 3 Tbs Fresh
2 Tablespoon Date Syrup (no sugar added)
1 Tablespoon Salt Substitute
1 (Juice of) Lemon
3 Tablespoon low or no salt, spicy brown mustard
1/4 Teaspoon Cayenne Pepper

2 1/2 pounds of potatoes red or Yukon Gold – unpeeled, cooked cut into bite size pieces
1/2 Red Onion, Chopped
4 Stalks Celery, Chopped
1 Bag Frozen Peas (Thawed)


Combine in High Speed blender:

Avocado (or substitute)
Balsamic Vinegar
Date Syrup No Sugar Added
Salt Substitute
Lemon Juice
Cayenne Pepper

In large mixing bowl, combine:

Add contents of blender, fold into mixture.

Refrigerate and serve.

Garnish with microgreens, parsley, etc.


For no nut/avocado/seed version, substitute one of the following:

8 oz Tofu with 1/2 cup water

1 cup raw Cauliflower  & 1 cup cooked chickpeas with 1 cup water

For cheezy flavor add:

1/3 cup Nutritional yeast (non-fortified)

Gadgets I use to prepare this recipe:


Stainless Steel mixing bowl


Glass rectangular storage container 

Check out my YouTube Video:

How to cook potatoes in the Instant Pot


It’s so easy to cook potatoes in the Instant Pot!
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