Creamy, classic potato salad. But I've taken out all the "bad for you" ingredients, and replaced them with health promoting ingredients. Instead of eggs and oil (mayonnaise) you get silken tofu and cashews. Tastes better than the SAD (Standard American Diet) version, and it will leave you feeling light and energized, instead of heavy and tired. I took this to a potluck, and it was gone within 15 minutes. No one will know it's vegan, I promise! Dressing for the potato salad adapted a little from Fat Free Vegan Kitchen.
Vegan No Oil Potato Salad
10 cups cubed peeled yellow potatoes
1 medium red bell pepper, chopped
1 cup chopped green onions
1 cup chopped celery
1 small red onion, chopped
1 cup chopped fresh parsley
Freshly ground pepper, to taste
Salt, to taste, optional
1 12.3 ounce package silken tofu
1/2 cup raw cashews
4 tablespoons lemon juice
1 tablespoon mustard, dijon or regular
1. Place the potato cubes in a large pot and cover with water. Bring to a boil and cook for about 10-15 minutes, until the potatoes are tender. Once they are tender, drain and rinse with cold water. Set aside.
2. Next, place the chopped red bell pepper, green onions, celery and red onion to a large bowl. Add the potatoes to the vegetables and mix together.
3. Make the dressing: Put the silken tofu, cashews, lemon juice and mustard in a high powered blender and blend until very smooth. Add salt to taste if desired.
4. Pour the dressing onto the potatoes and vegetables and mix well. Add the fresh parsley, pepper and salt to taste and mix until well combined. Store in the fridge until ready to serve.