Creamy Potato Salad

This potato salad gets its creaminess from blended cashews and its acidity from lemon juice, along with a copious amount of fresh herbs. Each bite is incredibly flavorful and balanced, giving you everything you want from potato salad, minus the mouthful of oil.

Preparation Time: 15 Minutes (excluding soaking time)


(4-6 servings)

  • 10 red potatoes
  • 2/3 cup raw cashew
  • 2/3 cup water
  • 2 tsps apple cider vinegar
  • 2 tbsps lemon juice
  • 1/2 tsp lemon zest
  • 3 stalks celery
  • 3 tbsps red onion
  • 2 sprigs fresh dill
  • 2 tbsps chives
  • Salt and pepper, to taste


Before starting, measure 2/3 cup raw cashews in a bowl. Cover them with several inches of water and allow them to soak and soften for at least 30 minutes, or up to 6 hours.

Drain the cashews of their soaking water and add them to a blender with 2/3 cup of water, 2 teaspoons apple cider vinegar, and a pinch or two of sea salt. Blend until completely smooth.

Once the potatoes are fully cooked, carefully drain them through a colander and rinse them with cold water to stop the cooking process. Then, add them to a large mixing bowl with some lemon juice and a pinch of salt and pepper.

Thinly slice 3 stalks of celery, very finely dice about 2-3 tablespoons of red onion, chop up 2-3 sprigs of fresh dill (about 2 tablespoons), and grate a tiny 1/4 teaspoon lemon zest. Then, add the cashew cream to the potatoes along with all these ingredients (celery, onion, dill, zest) and carefully mix – clean hands are the perfect tool for this job.

Finally, cover the bowl with foil and allow to completely chill before serving with an (optional) garnish of fresh chives and a little more salt and pepper to taste.

This recipes comes from The One Ingredient Chef at