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Ingredients

• 8 cups cups (about 8 medium red skinned potatoes) cut into cubes
• 1 cup cup (about 1 bunch) spring onions finely chopped
• 1 cup (about 1 medium) red capsicum finely diced
• 1 cup (about 4 large sticks) celery finely diced
• 1 cup broccoli stalk chopped finely
• 1/2 cup cup (about 1/2 medium) finely chopped red onion
• 1 cup (about 1 bunch) continental parsley finely chopped
• 1/4 tsp cracked pepper to taste
• 1/4 tsp sea salt
• Raw Vegan Mayonnaise
• 1 cup organic raw cashews soaked for 2 hours
• 1/4 cup raw cauliflower
• 1/2 cup filtered water
• 1/4 cup cold pressed extra virgin olive oil
• 3 Tbsp lemon juice or more to taste
• 2 1/4 Tbsp organic dijon mustard
• 1 tsp agave nectar
• 1 1/2 tsp apple cider vinegar
• Tiny 1/2 pinch sea salt or more to taste

Description

I Recently Shared This Potato Salad With My Friends Kris, Michelle, Emily, Nicole, And My Father-in-law, Bob; And The Reaction Was Unanimous–“Oh Wow! I Could Eat This Salad Every Day. This Is A Keeper”. This Potato Salad Has A Creamy Yet Crunchy Tex

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