Caesar Potato Salad

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Make potato salad with a twist! Use our delicious cashew Caesar dressing to make Caesar potato salad! This delicious vegan side is perfect for summer and is super simple to make.

Prep Time10 mins

Cook Time30 mins

Cooling Tme30 mins

Total Time1 hr 10 mins

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: caesar potato salad, caesar salad, potato salad, vegan caesar salad, vegan potato salad

Servings:

Calories: 233kcal

Equipment

Large pot
large mixing bowl
wooden spoon
knife
cutting board

Ingredients

2.5 lbs red potatoes
3 stalks scallions
¾ cup cashew caesar dressing
½ cup Follow Your Heart Parmesan Shreds plus more for garnish
1 tsp sea salt plus more for boiling and garnish
1 tsp fresh cracked pepper plus more for garnish

Instructions

If you haven't done so, make sure you have some cashew Caesar dressing on hand. Caesar potato salad uses a little less than half of the full dressing recipe.
Fill a large pot with water and bring to a boil. Add a generous amount of salt. Cut potatoes into 1.5-inch cubes and add to the water. Boil until cooked all the way through – about 25 minutes.
Meanwhile, chop the scallions and set aside.
Once the potatoes are cooked, strain the water and add to a large mixing bowl. Refrigerate for about 30 minutes or until the potatoes are mostly cooled. You can speed this process up by freezing them instead if you can't wait!
Remove potatoes from the fridge and use a wooden spoon to break apart the potatoes until you achieve a coarse mash.
Fold in the dressing and mix until incorporated. Add Follow Your Heart Parmesan Shreds and scallions, reserving some scallions to garnish on top. Continue to fold until ingredients are evenly combined.
Add additional parm shreds, scallions, and salt and pepper to taste. Serve immediately or return to the fridge and serve once 100% chilled.

Notes

Nutrition is an estimate and does not include optional ingredients.

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Nutrition