This vegan potato salad is the perfect dish to welcome summer

Summer is all about grilling, and every barbecue needs some great side dishes. In this episode of ITK: Eats, we show a quick and easy-to-make vegan potato salad that every guest will enjoy. This savory, hearty dish only takes half an hour to make and uses delicious ingredients like bell peppers and fresh herbs. Here’s how to make vegan potato salad:

Tools

Cuisinart Custom 14-Cup Food Processor

Ingredients

  • 2 pounds mixed baby potatoes
  • 2 stalks of celery, diced
  • 1/2 large red onion, diced
  • 1/2yellow bell pepper, diced
  • 1/2 red bell pepper
  • 1/2 cup raw cashews
  • 1/4 cup basil leaves
  • 2 garlic cloves
  • 1/3 cup water
  • 1/4 cup parsley
  • 1 teaspoon coconut aminos
  • 3 tablespoons chives
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Sea salt
  • Black pepper

Instructions

1. Boil potatoes with a pinch of salt for 6 to 8 minutes.

2. Combine celery, red onion, yellow bell pepper in a bowl, then add cooked potatoes.

3. Put cashews, basil, garlic, water, parsley, coconut aminos, chives, lemon juice, olive oil, half a teaspoon of sea salt and a pinch of black pepper into a food processor and blend for 1 to 2 minutes. Stir this mixture into the bowl with the chopped vegetables and potatoes to dress the salad.

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