Vegan Southwestern Potato Salad

• Vegan
• Gluten free

• Produce

  • 3 lbs Baby potatoes
  • 2 tbsp Chipotle puree
  • 1/4 cup Cilantro
  • 3 cloves Garlic
  • 1 Red onion, medium
  • 3 Scallions/green onions

• Condiments

  • 1/4 cup Dijon mustard
  • 2 tbsp Lime juice
  • 1 1/2 cups Savory cashew cream

• Baking & Spices

  • 1 Salt and pepper

Found on eatwithinyourmeans.com

Description

Directions

• Cook potatoes until fork tender, by either steaming, boiling, or pressure cooking (see note for pressure cooking instructions). Let rest until cool enough to slice into 1/2-inch pieces.
• Mix Savory Cashew Cream, chipotle puree, lime juice, garlic, and mustard and stir until combined.
• Add in the remaining ingredients and mix well.
• Season with salt and pepper to taste and serve immediately or refrigerate for up to 5 days (it wont last that long). Garnish with additional chopped cilantro when serving, if desired.