Nurse Kate's Plant-Based Potato Salad
286 views · Published 8 July 2014 · 5:05 · Indexed 14 November 2026
Channel: KUTV 2 News Salt Lake City · 2014 · News & Politics
As Aired on June 13, 2014 Recipe Courtesy of Kate Dowden, RN Ingredients: 5 pounds potatoes (aprox) 1 cup finely chopped celery 1 cup finely chopped dill pickle (or sweet pickle) Quarter cup fresh parsley chopped (optional) Two green onions chopped (or sweet onion) 1 red bell pepper finely chopped (optional) Sauce: 2 tablespoons vinegar One cup unsweetened unflavored almond milk Quarter cup Dijon mustard (use mild yellow mustard for more mild flavor) 1-3 tablespoons horseradish (optional) 1 cup whole raw cashews Teaspoon salt Pepper to taste Direction: Use organic ingredients if possible Wash, poke holes in and microwave potatoes for 8-15min until soft, chill. Chop chilled potatoes and add celery, pickle, parsley, onion and pepper to a large serving bowl Place sauce ingredients in a high speed blender and blend until smooth. Pour sauce over solids, mix and serve
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