You heard us right, we’ve got the best vegan potato salad recipe for you just in time for Australia day. If you ask any Aussie what traditional Australian cuisine is there’s a fair chance we’ll say the traditional BBQ, but with more vegetarians and vegans sprouting up across our wonderful country this isn’t the case for everyone.
The potato salad is a traditional staple at pretty much every Aussie BBQ, but it’s deliciousness is denied to those in the aforementioned categories thanks to its animal derived ingredients so when the lovely Tess Masters offered to share her vegan potato salad recipe with us we were thrilled. Vegie loving friends you will rejoice in this recipe today, tomorrow and every single time you get asked to go to a BBQ. BYO Potato Salad is the name of the game.
Before we indulge, let us tell you a little bit more about its creator because she’s a pretty impressive human being!
Tess Masters is an Australian expat living in LA and she’s fondly known as The Blender Girl due to her obsession with blenders and her knack for making all kinds of delicious soups, smoothies, salad dressings, sauces and anything else you can think of that comes out of a blender. Why the obsession with blenders? Well as she puts it on her website. “We’re all busy. Time is the most precious commodity we have. We can’t bottle it, so we’ve taken to canning, packing and boxing everything else. Convenience food offers a quick way to fill up on the fly. But I don’t want to compromise on my health and nutrition because I’ve got something more pressing to do. Enter the blender and healthy fast food becomes possible.”
We like her philosophy! Like many of us Tess has had her own long journey with food and finding what is right for her so if you’re interested in finding out more about her head over here.
If you fall in love with this recipe and want more, then we’ve got good news, Tess has plenty more! She has four books including the one this recipe is from, The Blender Girl, and an app The Blender Girl Smoothies. Just head on over to her website for another dose of blended goodness!
Now let’s get to that recipe! Tess says, “This sensational salad has a creamy yet crunchy texture, with a zesty flavour that strikes the perfect balance between savoury and sweet.” We’re sold.
Creamy and crunchy spuds
serves 8; the dressing makes 1 ¾ cups (410g)
2 3/4 pounds (1.2kg) potatoes, peeled and cut into 1-inch (2.5cm) cubes
1 tablespoon natural salt, plus more to taste
1 bunch green onions (white and green parts), finely chopped
1/2 cup (75g) diced red onion
1 cup (140g) diced red bell pepper
1 cup (132g) diced celery (about 4 large ribs)
1 cup (145g) peeled, seeded, and diced cucumber
1 bunch flat-leaf parsley, finely chopped
Freshly ground black pepper
1/4 cup (60ml) filtered water
1/4 cup (60ml) extra-virgin olive oil
1 cup (140g) raw unsalted cashews, soaked for 2 hours
1/4 cup (30g) raw cauliflower florets
3 tablespoons fresh lemon juice
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons whole-grain mustard
1 1/4 teaspoons prepared yellow mustard
1 teaspoon coconut sugar (or other sweetener)
2 teaspoons apple cider vinegar
1/2 teaspoon Celtic sea salt
To cook the potatoes, place them in a large pot and add cold water to cover. Add the salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 8 minutes, just until fork-tender. (You don’t want to overcook your potatoes, or you will end up with a mash rather than a chunky salad.) Drain the potatoes, rinse them with cold water, and drain them again thoroughly. Allow them to cool completely.
To make the dressing, Drain the soaked cashews, and discard the soaking liquid. Throw the drained cashews and the rest of the dressing ingredients into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
To assemble the salad, transfer the cooled potatoes to a large bowl. Add the green onions, red onion, red bell pepper, celery, cucumber, and parsley. Pour on the dressing and fold in gently, keeping the potatoes as intact as possible. Season with salt and pepper to taste. Serve chilled or at room temperature. The salad will keep in the fridge for up to 5 days.
Recipe from The Blender Girl cookbook by Tess Masters, copyright © 2014, published by Penguin Random House, Australia
Photo by Anson Smart.