A great potato salad is creamy, salty and a little sharp and this oil free, vegan version meets all the criteria whilst also being free from animal products, oil and processed sauces and dressings.
Made with a fresh cashew mayonnaise to avoid eggs, oil, preservatives and thickeners and roasted baby potatoes that are sweet, fluffy and crispy, this potato salad is energising, satisfying and easy to digest.
- ½ tsp Himalayan salt
- 2 garlic cloves
- 40 ml lemon juice
- 100 ml water
- 120 g cashews
- 2 tbsp pickled capers
- 15 g fresh parsley, stalks and leaves
- 650 g baby potatoes
Blend the mayonnaise ingredients until smooth and refrigerate to set.
Roast the potatoes whole and plain at 180°C until cooked through and crispy on the outside. Once ready, cut into halves and quarters and allow to cool for a few minutes.
Finely chop the parsley and add to a bowl along with the capers and stir in the potatoes. Add 4 tbsp mayonnaise and mix well. Store the rest of the mayonnaise refrigerated in an airtight container for 1 day.