Creamy Potato Salad

This unprocessed wholefood potato salad gets its creaminess from the blended cashews and its acidity from lemon juice. It’s an incredibly flavourful and balanced bite that has everything you want from a potato salad.

Preparation Time: 15 Minutes (excluding soaking time)


(4-6 servings)

  • 10 red potatoes
  • 84g cashews
  • 160ml water
  • 2 tsps apple cider vinegar
  • 2 tbsps lemon juice
  • 1/2 tsp lemon zest
  • 3 stalks celery
  • 3 tbsps red onion
  • 2 sprigs fresh dill
  • 2 tbsps chives
  • Salt and pepper, to taste


Before starting, cover the cashews with several inches of water and allow them to soak and soften for at least 30 minutes, or up to 6 hours.

Drain the cashews of their soaking water and add them to a blender with 2/3 cup of water, 2 teaspoons apple cider vinegar, and a pinch or two of sea salt. Blend until completely smooth.

Boil the potatoes. Once they are fully cooked, drain them, then rinse them with cold water to stop the cooking process. Then, add them to a large mixing bowl with some lemon juice and a pinch of salt and pepper.

Thinly slice 3 stalks of celery, very finely dice about 2-3 tablespoons of red onion, chop up 2-3 sprigs of fresh dill (about 2 tablespoons), and grate a tiny 1/4 teaspoon lemon zest. Then, add the cashew cream to the potatoes along with all these ingredients (celery, onion, dill, zest) and carefully mix – clean hands are the perfect tool for this job.

Finally, cover the bowl with foil and allow to completely chill before serving with an (optional) garnish of fresh chives and a little more salt and pepper to taste.

This recipes comes from The One Ingredient Chef at