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!
1/2 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 Cumin
1 Tablespoon Dry Dill or 3 Tbs Fresh
2 Tablespoon Date Syrup
1 Tablespoon Salt Substitute
1 (Juice of) Lemon
3 Tablespoon no or low 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)
In large mixing bowl, combine:
Add contents of blender, fold into mixture.
Refrigerate and serve.
Garnish with microgreens, parsley, etc.
Gadgets I use to prepare this recipe:
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