Potato Salad

Makes 4 jars

Ingredients

• 4 Potatoes (fist size)
• 1/2 cup Vegan Mayo (or Homemade sauce)
• Salt
• Pepper

Homemade sauce

• 1/2 cup raw cashews
• 1/4 cup water or non dairy milk
• 1/2 tbsp coconut oil
• 1 tbsp vinegar
• 1/2 tbsp mustard
• 1/2 tbsp maple syrup
• 1 tbsp dill weed
• 1/4 tsp salt
• 1/4 tsp pepper

Optional Toppings

• Lime or Lemon juice (4 drops)
• 1 can chickpeas (drained)
• Green onion
• Paprika
• Chipotle sauce (4 drops)


• 1/2 peas
• 1/2 cup pickles (diced)
• 3 cloves garlic
• 1/2 cup celery
• 1/2 cup onion
• 1/2 can corn
• Peppers

Directions

• Cover potatoes with 1-2 inches water in large pot
• Add salt to water (season potatoes)
• Add vinegar to water (reduce risk of overcooking)
• Cover and set heat to boil on high
• Reduce heat to medium-high, keep covered
• Continue boiling covered for 15-20 minutes
• Drain and let potatoes cool

Optional Sauce

• Soak cashews in boiling hot water for 1 hr
• Put all sauce ingredients in blender and blend until smooth
• Chop potatoes into small cubes

Final steps

• Mix potatoes and sauce together
• Chill in fridge