Cold Potato Salad

This recipe comes in two parts… if you make the first part and stop, you have a GREAT sandwich spread. We LOVE this stuff!!

Plant Based Mayo (for use in Potato Salad)

Ingredients:

• 1/2 cup cashews soaked in water (minimum 1 hr.)

• 1/2 cup tahini

• 1 cup nut milk

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp salt

• 1 tbsp. apple cider vinegar

• 2 tsp yellow mustard

• 1 tbsp. coconut sugar

• 2 tsp maple syrup

• 1 tbsp. ground flax seed

Directions:

1. After at least an hour, drain the cashews

2. Add cashews to blender with ground flax seed and tahini and blend until smooth

3. Add other ingredients and blend until creamy (2 minutes)

4. Refrigerate for an hour until cool

5. Use in recipe or as a sandwich spread.

Cold Potato Salad

Ingredients:

• 3 lb. red or yellow potatoes

• 2 cups Plant Based Mayo

• 1/4 cup apple cider vinegar

• 2 tbsp. yellow mustard

• 5-6 green onions, chopped

• 1 1/2 cup chopped celery

• 1 tbsp. dill

Directions:

1. Cook potatoes until tender. Drain and allow to cool.

2. Whole potatoes are cooling, mix mayo, vinegar, mustard, onions, chopped celery and dill into bowl.

3. Cover and place in refrigerator.

4. When potatoes are cool, cut into bite sized pieces and place in a large bowl.

5. Fold in dressing and mix well.

6. Place in refrigerator until ready to serve.