Potato Salad

This potato salad is creamy and simple to make!

Potato Salad (from Straight Up Food)


For the salad:

  • 3 pounds red potatoes, unpeeled, cut into about ¾-inch chunks (about 9 cups)
  • 3 ribs celery, sliced or chopped (about 1 cup)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill (can also use 1 tsp dried)

For the dressing:

  • ½ cup water
  • 1/2 cup raw, unsalted cashews
  • 3 tablespoons lemon juice
  • 2 tablespoons salt-free mustard
  • 1 medium clove garlic
  • ½ teaspoon ground cumin


  1. Place all of the dressing ingredients into a blender, and set aside for at least 15 minutes (so the cashews can soften).
  2. Cover the potatoes with cold water in a large pot and bring to a boil over high heat, uncovered. Reduce the heat to medium-high, and cook until the potatoes are tender but not falling apart when pierced with a knife, about 15 to 20 minutes. Drain and rinse under cold water.
  3. Place the cooked potatoes, celery, red onion, and dill into a large bowl.
  4. Blend the dressing ingredients until smooth. Stir the dressing into the salad. Serve immediately or after chilling for an hour.

Chef Notes: For a lower-fat dressing, substitute ¾ cup of cooked white beans for the cashews.

potato salad

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