Creamy Potato Salad

This is an amazing recipe. Adapted from Alena’s recipe on Nutriciously I was stoked to find this. Loved by vegans and non-vegans alike, it is very popular, tasty, portable, filling and never lasts long. I used to make this up when I travelled (by road with a car fridge). I used to take a stock of staples with me if I didn’t know what the choices at the other end were like and this was a good one.

This can also be eaten on its own and in my house you’ll find it disappears throughout the day.

For an average sized potato I get 3 cuts along the long thinner side and then three cuts across the narrow part of those slabs. Then dice according to the length of the potato. You are ultimately after pieces about 1.5cm cubed but obviously the edge pieces won’t be like that so you will have some small pieces as well, that’s ok.

Bigger pieces of potato make for a chunkier salad which is OK and I wouldn’t go with smaller. If you do dramatically reduce the cooking time as those smaller pieces will cook very quickly and you will end up with mashed potato salad. This might actually be tasty.

Cook the potatoes so they are nearly done but not quite. This enables them to chuff (fluff comes off them) a bit and combines with the Cashew Mayo to help thicken it.

I love red onion, if you’re not a fan then cut back on it accordingly. The warmth of the potatoes and time really dull it down and take the edge off it. You can make smaller pieces but flake it, i.e. separate out all the little pieces so you don’t have lumps of red onion but individual slithers.

If you have a high speed all powerful blender then you could get away with not soaking the cashews if you were in a hurry but you will get the best results by pre-soaking them. I have pre-soaked cashews frozen in 1 cup portions because I don’t often plan ahead and then never remember to pre-soak them for when I need them. They defrost quickly on the bench or in some warm water for use.

Finely chop the kale. I love kale and use it allot. But in this, it needs to be fine. Cut it off the stem (I call it deboning the kale) and then shred it. Then cross cut it once or preferably twice so it is like finely chopped parsley. This makes it less obnoxious and essentially unnoticeable. You can leave the kale out but I use it as a slightly subversive way to get good raw greens into my lot.

THE RECIPE

INGREDIENTS

POTATO SALAD INGREDIENTS

1kg Potatoes, diced 1.5cm cubes

2 cups Kale, finely shredded and then cross cut (the finer the better)

1 medium to large red onion, diced in large pieces (1-1.5 cm square when flaked). Sperate the individual pieces by crushing with your palm on a chopping board or pulling them apart, you don’t want large pieces of red onion.

2 green onions, chopped finely

OPTIONAL ADD INS

Red Pepper, diced into about 1cm squares

Celery, 5mm thick slices and halved if thick

Gherkins (sweet), diced

Dill Pickles, diced

VEGAN CASHEW MAY INGREDIENTS

1 cup cashews (soaked overnight)

2 tbsp nutritional yeast

1 tsp Dijon Mustard

1-2 tbsp lemon juice

1 tsp salt

1 cup wsater

METHOD

1. Dice the potatoes into about 1.5cm cubes or thereabouts
2. Cook the potatoes in boiling slated water for about 15 minutes. Test with a fork occasionally. They should be firm and not not fall apart but be just about cooked through
3. Meanwhile place all the mayo ingredients in a blender and blend till smooth. It will be liquid, you will wonder how this will work. It will work
4. When cooked drain the potatoes and place in a large bowl while still hot/warm
5. Add the kale, red onion, half of the green onions and cashew mayo. Combine, folding it so as to not smash the potatoes, especially if they are slightly overcooked
6. The mayo will thicken immediately, it is quite amazing
7. Let it sit and cool slightly but it can be eaten warm
8. Garnish with the remaining green onions and serve