Potato Salad with Roasted Asparagus
What's in it?
Red potatoes, asparagus, parsley, dill, cashews, garlic, mustard, nutritional yeast, dates, apple cider vinegar, salt
Want the recipe? Click here.
Where did I find it?
Molly Patrick, Clean Food, Dirty Girl, Plant Based Vegan Potato Salad
Why do I like it?
To begin with, I love this website! Molly writes every post from her heart and ends with a recipe. When I first saw the recipe I wanted to make it, once I did, I couldn't stop eating it! This dish is creamy and hearty like old fashioned potato salad. It lasts for almost a week in the fridge. It is so good that non-vegans wouldn't even know that they were eating something plant based!
Any recipe notes or tweaks?
I omitted the onion and celery. I was making it for someone who didn't like either and the recipe worked well without it. I added asparagus. Just roast one bunch of fresh asparagus, (cut into 2 inch pieces) without oil, on a parchment lined baking sheet in 400 degree oven for 10 minutes. I swapped the yellow mustard for Dijon. I cut the garlic from 2 cloves to one clove.