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 easy to make! Enjoy!
Course Side Dish
Cuisine American
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Chill Time 2 hourshours
Total Time 45 minutesminutes
Servings 6servings
Calories 244kcal
Author Dr. Julie Jack
Ingredients
6small red potatoescubed
1/2cupgreen onionschopped
3stalks celerydiced
Pink Dressing:
1/2cupraw cashewspre-soaked for 2 hours
1baby beet
1/4cupunsweetened almond milk
4tablespoonsapple cider vinegar
1teaspoonmustard 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!