14 Apr 2013

potato salad with cilantro, dill, tomatoes + raw mayo


Mmm... I love potatoes. They are easy to grow, hearty and delicious to eat, and super versatile in the kitchen. You can do SO MANY different things with good ole taters. Today, I keep it simple with a whole food potato salad, complete with fresh herbs, tomatoes and a raw mayonnaise dressing; it's a bit different from my usual raw dessert recipes but hey - variety is the spice of life.


This recipe is great for a summer dinner, or really any occasion. My unexpected inspiration was found on this page, where a there's a list of the top chef restaurants in Vegas. One of them was Bobby Flay's Mesa Grill. WELL. I went ahead and veganized one of his recipes. The result was mega delish. If you have time to get some chives and red onion, I'd recommend adding them. Enjoy! 


high raw potato salad: serves three or four

Salad:
1 pound new potatoes 
1 cup chopped fresh cilantro 
1/2 cup chopped fresh dill
1 cup cherry tomatoes, each cut in half

Raw vegan mayo:
1/2 cup cashews
2 tablespoons Dijon mustard
1/4 teaspoon chili powder
2 garlic cloves
Juice from 2 lemons
Water, as needed

Prepare the salad: put the potatoes in a pot with water to boil. Once the water is boiling, turn down the heat to medium-high. Cook for about 15 minutes, or until the potatoes are tender. Cut each in half and throw in a bowl with the other salad ingredients. Set aside.

Make the mayo: blend all the ingredients until smooth, adding water or other liquid as needed and adjusting to your taste. Toss the mayo with the salad until evenly coated and sprinkle with salt and pepper if desired. 

34 comments:

Nikki, Eating Vibrantly said...

This looks super delicious and hearty, Emily. And it caught my eye because of the "high raw" description you gave it. It's a beautiful way to describe a beautiful approach to eating well :)

therawfoodsisters.com said...

Your raw Mayo sounds delicious. Not a big fan of potato but will definitely keep your Mayo in mind! Love all your pics as Always, and your text. Looks so Beautiful. Hugs from Amsterdam!

The Vegan Cookie Fairy said...

Yum :)

Anonymous said...

This looks awesome! The only things I would probably do differently is sub parsley for cilantro (just because I love parsley) and steam the potatoes instead of boil them. Potatoes actually retain the most of their nutritional value when they are either steamed or baked. Love the idea of doing a partially raw potato salad though :D

Nicole said...

See, this shows how little I know about raw food - I would have thought that you can't boil anything. Oops! This looks delicious!

julie@thesimpleveganista said...

Divine!!! I simply love this :)

Emily von Euw said...

Of course the potatoes are not actually raw because like you read - I boiled them. But the rest of the ingredients are, and I am 100% happy eating boiled potatoes anyway. So although this dish is not all raw, it's a healthy whole food recipe that I'd be proud to share with anyone =)

Emily von Euw said...

aw thanks for that! Yeah baked taters are delish, I've never tried steaming them. Haha I only really like parsley in my juice ><

Emily von Euw said...

thank thank thank you :) xo

Emily von Euw said...

Aw thanks SO much, Nikki =) Much love to you.

envirodiet said...

NO WAY! The last week I've had a potato fix and got the random idea the other day to make a vegan version of the mustard/mayo/dill/red onion potato salad my parents would always make in the summer, so I made it and the next thing I see here is this! Radical!

Emmelien said...

Ooh this looks delicious! It's nice to see something without chocolate :D
(although chocolate is HEAVEN, of course!)

Melissa said...

I'm new to your blog and this is the first recipe I've tried! SO delicious! Thank you!!!

Anna Clifford said...

Hello! i made this for dinner tonight and it was A++ amazin' !! I've noticed that in your savoury recipes you don't often use beans, any reason? beans go into almost every salad i make hahaha i love 'em! my favourite go to salad at the moment is a killer (cherry tomatoes, fennel, olives, basil, canellini beans and a tablespoon of vinegar - so simple and YUM) thought you might like :) xxx

Emily von Euw said...

Thanks! You're right, I don't use many beans in my savoury recipes but I do love them! My fave is probably chick peas =)

veggiemonster said...

I made this for a picnic I'm going to tomorrow...so yummy! Can't wait to share it. Thanks for the recipe!

R Laura said...

Your recipes ALL look delicious, beautiful and tasty. I was wondering though, for this yummy potato salad, what substitute would you recommend in place of cashew? I'm allergic. Any suggestions so that it comes out tasting just as great? :)

Emily von Euw said...

Thank you! You can almonds, pine nuts or macadamias. Any nut will do but those are the best for creaminess. :)

Lo n said...

Soo good!! Made with 1 garlic clove instead and was the perfect amount.
New go-to sauce, thanks!

Mags said...

Hi Emily, this is one of the best potato salad I ever ate! Thanks for the idea. I used only one lemon and added plain kombucha to replace the water. Finished with a touched of fresh thyme, chives, red onions and marinated chilies. So good!

Anonymous said...

I thought this was a raw vegan site. Cooked potatoes? not raw. Very disappointed.

Anonymous said...

Emily,
I actually love that you are not fanatical. I am new to raw and testing all your recipes as my first source. I don't intend to become vegan, or even vegetarian, but I think there is much to be gained from increasing my raw veggie intake. Keep up your well-balanced approach to healthy eating. Mostly, thank you for the tasty presentation!
~Carri

Mary said...

If you had actually taken the time to read about the author, you'd realize that she listens to her body. Not all of us are so rigid in our diet!

Emily von Euw said...

Thank you, Carri :) I think it's so important to keep an open and understanding mind. Hugs!

Em

Debs said...

Hi Emily, Thank you for your web site! I am new to raw cooking wanted to find out more about it so found your site when I did a Google search. You have completely inspired me to incorporate a lot more raw food into my diet and I will be trying a lot of your recipes next week. I also, like that you combine raw and non-raw food recipes. I normally eat very healthy and mostly vegetarian but don't like to put myself in a box on exactly what I won't eat ... so very inspiring indeed! I have started sharing your site with all of my friends! Thank you

Anonymous said...

Mmmmm, I just made (and inhaled) this potato salad recipe! It was sooo delicious, I had to remind myself to breathe in between shoveling mounds into my mouth (tis the result of having to clean a dirty kitchen before cooking, after a long day :/) Thank you for the high-raw inspiration! :)

Anonymous said...

Can you even eat potatoes raw? I'm about 80% raw, but potatoes seemed like one of those veggies where you were going to have a hell of time eating it raw.

Emily von Euw said...

I don't eat them raw... (they're steamed in this recipe). They are pretty bland uncooked I think :S

kristen said...

Instead of potatoes, you can use a mix of zucchini & jicama chunks that are raw and it will give you a potato salad like consistency still without the potato. Sound delish & I intend to try it

Melissa B said...

I made this last night as a side for dinner and it was amazing thank you! I had a few sundried tomatoes in the fridge to use up (and not enough fresh ones) so I threw them in which was delish! Looking forward to trying more of your recipes. They all look great :-)

Anonymous said...

Hi Emily!! Love your recipes! Just wondering, do you know how long the mayo would last in the fridge? I was hoping to use it over the course of a few days for my veggie wraps. Do you think it would keep? I'm hoping the lemon would work well as a preservative.

Thanks,

Hilary

Emily von Euw said...

@Anonymous - few days is fine :)

Tiffany Hart said...

That looks so very good! Are the cashews to be completely raw or soaked first before blending them?

Anonymous said...

Hi, I'm excited to try your recipe (+ some beans) and take it to a picnic. Any advice on when I should toss it all together?