No Mayo Potato Salad

No Mayo Potato Salad? This vegan and paleo version is both egg and dairy free, yet still deliciously creamy & packed with flavor!




  1. In a bowl, toss the sweet potatoes in the avocado oil to coat them evenly before spreading them in a single layer on a baking tray. Roast at 400F for 20 – 25 minutes. This has the advantage of keeping excess water out of the potato salad later, unlike boiling them. When cooked, remove the potatoes from the tray and refrigerate.
  2. Add the raw cashews to either a food processor or blender. Process until you have a thick but almost spreadable paste.
  3. Add the coconut milk a 1/4 cup at a time, processing until smooth after each additional 1/4 cup before adding the next.
  4. Once the raw cashews and coconut milk mixture is smooth, add the lemon juice, garlic powder, salt, black pepper, mustard powder and dried dill. Process until combined.
  5. In a large bowl, combine the cooked & cooled sweet potatoes, dressing and minced chives.
  6. If the dressing is too thick for your taste, add a little water to the bowl and mix until the consistency is as you prefer.
  7. Toss gently and serve at room temperature.