This vegan recipe is great for a dinner, or really any occasion. It is a veganized version of a recipe from Bobby Flay's Mesa Grill in Las Vegas. If you have time to get some chives and red onion, I'd recommend adding them. Enjoy!
Potato Salad With Cilantro, Dill, Tomatoes, and Raw Mayo [Vegan]
Serves
3-4
Ingredients You Need for Potato Salad With Cilantro, Dill, Tomatoes, and Raw Mayo [Vegan]
For the Salad:
- 1 pound new potatoes
- 1 cup chopped fresh cilantro
- 1/2 cup chopped fresh dill
- 1 cup cherry tomatoes, each cut in half
For the Raw Vegan Mayo:
- 1/2 cup cashews
- 2 tablespoons Dijon mustard
- 1/4 teaspoon chili powder
- 2 garlic cloves
- Juice from 2 lemons
- Water, as needed
- 1 pound new potatoes
- 1 cup chopped fresh cilantro
- 1/2 cup chopped fresh dill
- 1 cup cherry tomatoes, each cut in half
- 1/2 cup cashews
- 2 tablespoons Dijon mustard
- 1/4 teaspoon chili powder
- 2 garlic cloves
- Juice from 2 lemons
- Water, as needed
How to Prepare Potato Salad With Cilantro, Dill, Tomatoes, and Raw Mayo [Vegan]
To Make the Salad:
- put the potatoes in a pot with water to boil.
- Once the water is boiling, turn down the heat to medium-high.
- Cook for about 15 minutes, or until the potatoes are tender.
- Cut each in half and throw in a bowl with the other salad ingredients. Set aside.
To Make the Mayo:
- blend all the ingredients until smooth, adding water or other liquid as needed and adjusting to your taste.
- Toss the mayo with the salad until evenly coated and sprinkle with salt and pepper if desired.
- put the potatoes in a pot with water to boil.
- Once the water is boiling, turn down the heat to medium-high.
- Cook for about 15 minutes, or until the potatoes are tender.
- Cut each in half and throw in a bowl with the other salad ingredients. Set aside.
- blend all the ingredients until smooth, adding water or other liquid as needed and adjusting to your taste.
- Toss the mayo with the salad until evenly coated and sprinkle with salt and pepper if desired.
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Nutritional Information
Total Calories: 841 | Total Carbs: 105 g | Total Fat: 31 g | Total Protein: 25 g | Total Sodium: 1229 g | Total Sugar: 13 g (Per Serving) Calories: 210 | Carbs: 26 g | Fat: 8 g | Protein: 6 g | Sodium: 307 g | Sugar: 3 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Emily von Euw
See My RecipesEmily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.
this looks delicious!
Adriana D. Alvarez thanks!
If using a raw mayo just go ahead and use jicama and the whole dish can be raw! I’ve had it before.