Mimi's Vegan Kitchen: Potato Salad

October 30, 2017

If I would get a (pound?) for every time I whined to Bindu about the recipe not looking photogenic enough, I would’ve been a millionaire by now. I finished making this potato salad and then I panicked about how it “looks” so I tried putting it in a jar… Good idea, because in trying to make it look “pretty,” I ended up being late for work. My sister and I are using to having this on cooler summer days in Germany. It’s the perfect midseason lunch and now I know that it’s also the perfect pack-to-work lunch!


Serves: 2

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes



For the Salad

  • 8 small potatoes (or 4 medium or 2 large)

  • 1 cup of cooked red kidney beans (or 1 can rinsed and drained)

  • 2 medium sized carrots

  • 1 red onion

  • A handful of chopped fresh dill

For the Sauce

  • ½ a cup of cashews (soak for an hour)

  • 2/3 cup of filtered water

  • 1 lime/lemon

  • 1 clove of garlic

  • A pinch of cumin

  • Salt and pepper to taste



Step 1: Boil some water in a pot. Rinse, peel and cut the potatoes to bite-size cubes and then place in pot for about 15 minutes or until cooked all the way through.

Step 2: Wash, peel and grate the carrots. Chop the onion to small cubes.

Steps 3: Blend all the sauce ingredients until smooth.

Step 4: Once the potatoes are cooked, transfer them to a bowl and start adding the sauce one tablespoon at a time. I used 6 and stored the leftovers in an airtight jar in the fridge. Combine to coat the potatoes with the sauce.

Step 5: Add the red kidney beans, the carrots and the onions and combine everything until all the ingredients are coated and then add the dill.


And there you have it! A simple delicious potato salad that’s very easy to make. You can serve it warm or store it in the fridge for 10-20 minutes before serving it.


Confession: I do not wash, rinse or peel my vegetables. I buy them organic and eat them the way they came from the ground!


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