Name: Creamy Vegan Potato Salad with Basil and Artichokes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/3 cup lemon juice; 5 cups arugula; 1/2 shallot, diced small; 2 tbsp dill pickle brine; 1/4 cup olive oil; salt and ground black pepper, to taste; 1/2 cup raw cashews, soaked in boiling water for 20 minutes; 1 cup kosher salt; 2 lbs mixed baby potatoes; 1/2 cup marinated artichoke heart quarters/halves; 1 1/2 cups fresh basil leaves, roughly chopped; 2 tbsp capers, drained; 4 cloves garlic

Potato Salad

How necessary is the olive oil? Could I use duck fat instead?

Why does my potato salad get watery the next day?

What kind of potatoes should I use for potato salad?

A creamy, garlicky mayo-free dressing coats perfectly cooked new potatoes, loads of fresh basil, shallots and marinated artichoke hearts.  Toss it all with some bright, peppery arugula, and we have your new favorite potato salad.

Tree Nuts

Gluten Free

Lactose Free

Paleo

Mediterranean

Vegetarian

Whole 30

Vegan

Juice

milliliter

lemon juice

Fresh Vegetables

gram

arugula

shallot

Pickles

dill pickle

Oils

olive oil

Seasonings

Salt & Pepper

Nuts Seeds & Mixes

raw cashews

salt

baby potato medley

Canned Vegetables

artichoke hearts

fresh basil

Olives & Capers

capers

garlic

Niacin (B3)

Vitamins

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Minerals

Manganese

Copper

Sodium

Potassium

Phosphorus

Magnesium

Iron

Protein

Calories

Water

Lutein+zeaxanthin

Beta-cryptoxanthin

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Calcium

Sugar

Carbohydrates

Dietary Fiber

Vitamin E

Alpha-carotene

Zinc

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Creamy Vegan Potato Salad with Basil and Artichokes

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