I have several potato salad recipes on this site. But as the title suggest I think this is my best so far. It's a basic but delicious vegan potato salad recipe. And it just so happens to be gluten, soy and oil free. Perfect for a picnic!
|Servings 6||Serving Size 1 Cup|
Scrub, peel and chop the potatoes into 1 inch cubes. Place the potatoes into a heavy pot and completely cover with water. Bring to a boil and cook until fork tender, but not smooshy. After they've cooked, drain the water off and let them cool for about 15 minutes.
While potatoes cook, make the dressing. Place 1/4 Cup blanched almonds, sugar and salt into a food processor and process for 1 minute. Place the rest of the dressing ingredients and process for another 1 and 1/2 minutes. Place into a small sauce pan on medium heat and stir constantly until it thickens.
Place dressing and rest of ingredients into the pot and mix together gently so you don't make mashed potatoes instead of potato salad. Serve chilled or warm.