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Vegan No-Mayo Baked Potato Salad On A Round Glass Dish With A Decorative Napkin In The Shape Of A Leaf On The Right Upper Side And The Kosher Create Sun Logo On The Upper Left Side.

Vegan No-Mayo Baked Potato Salad

Kosher Create
Enjoy this This Vegan No-Mayo Baked Potato Salad! It is vegan, gluten free and 100% natural. Follow the step-by-step instructions that include Kosher Create's recipe for a creamy no-mayo dressing. Great as a side dish, appetizer or a beloved picnic dish. Yummy!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Brunch, Salad, Side Dish
Cuisine American, European
Servings 5 People

Equipment

  • Baking Pan
  • 2 Baking Sheets
  • Large Bowl
  • Small Bowl

Ingredients
  

  • 5 cups  Potatoes – Preferably Red  (approximately 8 medium size - 5 cups measured after the potatoes are cut into cubes)
  • 1 cup Fresh Dill (measured after removing the leaves from the stem and the dill is diced)
  • 2 cups Pickles (approximately 12 mini pickles, preferably homemade: natural without additives, measured after cut into small cubes)
  • 6 tablespoons  Blanched Almond Butter
  • 4 tablespoons Apple Cider Vinegar
  • ¼ teaspoon Ground Black Pepper
  • 1 teaspoon Salt (adjust to taste or health requirements)

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Gather the ingredients.
    Vegan No-Mayo Baked Potato Salad Ingredients In Glass Bowls And On A Table With The Kosher Create Sun Logo In The Upper Left Corner.
  • Wash the unpeeled potatoes well. 
  • Place the potatoes in a baking pan lined with a baking sheet.
  • Cover the potatoes with another baking sheet.
  • Bake for 1 hour or until the potatoes are tender. You can check with a fork. Let cool.
    Baked Potatoes On A Baking Sheet With The Kosher Create Sun Logo In The Lower Left Side.
  • Wash the dill well and dry.
  • Remove the dill leaves from their stems.
  • Bunch the leaves together and dice finely. Set aside.
    A Closeup Of Diced Dill With The Kosher Create Sun logo In The Lower Left Corner.
  • Cut the pickles into small cubes. Set aside.
    A Closeup Of Cubed Pickles With The Kosher Create Sun Logo In Thr Right Upper Corner.
  • Remove the skin from the cooled potatoes and cut them into small cubes.
    Cubed Baked Potatoes In A Glass Bowl With The Kosher Create Sun Logo In The Upper Left Corner.
  • Place the potatoes into a large bowl.
  • In a small bowl, mix the blanched almond butter, apple cider vinegar, ground black pepper and salt until blended well to create a dressing.
    The Dressing In A Glass Bowl With A Spoon And With The Kosher Create Sun Logo In The Upper Left Corner.
  • Add the dressing to the cubed potatoes and gently mix until well blended.
    A Closeup Of The Dressing Being Poured On The Cubed Potatoes With The Kosher Create Sun Logo In The Upper Left Side.
  • Add the preprepared diced dill and mix well.
    A Closeup Of The Diced Dill Added To The Salad With The Kosher Create Sun Logo In The Upper Right corner.
  • Add the cubed pickles and gently mix until well blended.
    A Closeup Of The Pickles Added To The Salad With The Kosher Create Sun Logo In The Upper Right Corner.
  • Refrigerate.

Notes

Best served cold.
Great for picnics!
For more free recipes, visit Kosher Create's Healthy Salad and Spreads Collection!
Keyword Baked, Gluten Free, No Mayo, No-Mayo Salad, Picnic, Potato, Potato Salad, Vegan