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VEGAN RECIPES &
PLANT-BASED LIVING 

Smokin' Hot Potato Salad

8/15/2018

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If you love potatoes and you love the smoky hot flavor of chipotle peppers, this one's for you! Potato salad is a great dish to know for picnics, potlucks or cookouts, or a grab and go for your week. This recipe is gluten, dairy and oil free, using blended cashews for the dressing. Cashews are a great staple of vegan life. They easily blend after only a short soak and are relatively bland, serving as a creamy base for a variety of spices and condiments making delicious vegan dressings and sauces.
Prep time: 45 minutes
Yield: 4 servings


Ingredients
½ cup raw cashews
6-7 medium Yukon Gold potatoes (approximately 24 oz), ¼" - ½" dice
fresh juice of 3 limes
1 tsp ground cumin
1 tsp onion powder
​½ tsp coconut sugar
3 chipotle peppers (canned)
2 tsp salt 
1 cup water
​½ cup roughly chopped cilantro
Instructions
  1. ​Soak cashews in cool water for at least ½ hour.
  2. Boil the potatoes until soft & set aside to cool.
  3. Blend the soaked cashews with the lime juice, ground cumin, onion powder, coconut sugar, chipotle peppers, salt and water until the consistency is creamy and smooth.
  4. Place the cooled potatoes in a bowl and poor the mixture over them, until the potatoes are smothered. 
  5. Mix in the cilantro.
  6. Serve at room temperature or chilled.
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    Author

    Susan Tucker
    Practical Plant-Based Nutrition & Holistic Health Coaching

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