Wednesday, July 24, 2013

Dilled Potato Salad with Cashew Mayo

There are a lot of different ways to make potato salad.  Recipes with a mayonnaise base, ranch dressing, or even oil and vinegar.  For me, potato salad always has to contain a lot of fresh dill.

I'd been craving potato salad lately and hadn't made any since last year.  I tried to come up with a new way to make a creamy vegan potato salad, that still had the flavors of a regular potato salad.  What follows is that result.  I have made it several times now and I am pleased.  

It is good the first day and even left over.  The black salt (kala namak) is optional, but it adds greatly to the dish giving that eggy aroma due to its sulphur content.  I found it in bulk at our local Market of Choice.  Indian and Asian stores are also rumored to have it.


1 lb Fingerling or new Potatoes - red or white
3/4 cup chopped Celery
1/2 cup Red Onion, minced
1/4 to 1/2 cup minced Dill Pickles
1/2 cup fresh Dill Weed, chopped small
1/2 cup raw Cashews
2 Tbsp Dijon or Spicy Mustard
4 Tbsp Lemon Juice
2-3 Tbsp Water
1 tsp minced Garlic
1/4 tsp Chili Powder
pinch or two of Black Salt
Fresh ground Black Pepper


1.  Boil potatoes until al dente and let cool.  I like to boil them in the morning then chop them and make the potato salad in the afternoon.

2.  When potatoes are cool cut to desired sized pieces depending if you like a chunky potato salad and place in a medium-large mixing bowl.  Stir in the celery, red onion, dill pickles and fresh dill.  Set aside.

3.  To make the cashew mayo, in a food processor combine the raw cashews, mustard, lemon juice, water, garlic, and chili powder.  Blend until smooth.  If it seems a little thick add another tablespoon of water and blend again.

4.  Pour cashew mayo over potato mixture and stir to combine.  Sprinkle with the black salt and a little ground pepper.  Stir again.  Do a taste test to see if you want a little more black salt.

Serve immediately or refrigerate.

- Bon Appetit

" What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow." - A. A. Milne

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