Name: No Mayo Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 lbs white sweet potatoes, cut into bitesize pieces; 2 tbl avocado oil; 3/4 cup soaked raw cashews, drained; 1/2 cup coconut milk; Juice of 1/2 lemon; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 – 2 tsp mustard powder, to taste; 1 1/2 tsp dried dill; 4 tbl fresh chives, minced

No Mayo Potato Salad

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

Author: Rachael Bryant / Meatified
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 6 - 8 servings 1x

Ingredients

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2 lbs white sweet potatoes, cut into bitesize pieces
2 tbl avocado oil
3/4 cup soaked raw cashews, drained
1/2 cup coconut milk
Juice of 1/2 lemon
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 – 2 tsp mustard powder, to taste
1 1/2 tsp dried dill
4 tbl fresh chives, minced

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Instructions

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.
Add the raw cashews to either a food processor or blender. Process until you have a thick but almost spreadable paste.
Add the coconut milk a 1/4 cup at a time, processing until smooth after each additional 1/4 cup before adding the next.
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.
In a large bowl, combine the cooked & cooled sweet potatoes, dressing and minced chives.
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.
Toss gently and serve at room temperature.

Find it online: https://meatified.com/no-mayo-potato-salad/