This pink vegan potato salad is perfect for the Easter holiday! Not only is it a pretty dish, it is also salt, oil, and sugar free and so tasty and easy to make!
For this recipe, you will need the following ingredients:
-6 small red potatoes, cubed
-1/2 cup green onions, chopped
-3 stalks celery, diced
Pink Dressing:
-1/2 cup raw cashews, pre-soaked for 2 hours
-1 baby beet
-1/4 cup unsweetened almond milk
-4 tablespoons apple cider vinegar
-1 teaspoon mustard powder
-black pepper to taste
Directions
Place the potatoes in a large pot and fill with enough water to cover completely. Bring to a boil and cook for approximately 25 minutes, until just tender. Drain the potatoes in a colander and let cool.
For the pink dressing, place all dressing ingredients in a high-speed blender and blend until smooth. Combine all the remaining ingredients in a large bowl. Pour the pink dressing over the salad and gently toss. Chill for approximately 2 hours before serving. Enjoy!
Pink Vegan Potato Salad: SOS-Free
Ingredients
- 6 small red potatoes cubed
- 1/2 cup green onions chopped
- 3 stalks celery diced
Pink Dressing:
- 1/2 cup raw cashews pre-soaked for 2 hours
- 1 baby beet
- 1/4 cup unsweetened almond milk
- 4 tablespoons apple cider vinegar
- 1 teaspoon mustard powder
- black pepper to taste
Instructions
- Place the potatoes in a large pot and fill with enough water to cover completely. Bring to a boil and cook for approximately 25 minutes, until just tender. Drain the potatoes in a colander and let cool.
- For the pink dressing, place all dressing ingredients in a high-speed blender and blend until smooth.
- Combine all the remaining ingredients in a large bowl. Pour the pink dressing over the salad and gently toss. Chill for approximately 2 hours before serving. Enjoy!
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