Vegan Potato Salad

Name: Vegan Potato Salad
Total time: 332
Yield: 6
Ingredients: 10 oz shiitake mushroom, thinly sliced; 2 tablespoons olive oil; 1 tablespoon maple syrup; 2 tablespoons low sodium soy sauce; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon McCormick® Smoked Paprika; 2 lb red potato, scrubbed, cut into 1/2 (1.2 cm) in pieces; ¼ cup cold water, plus more as needed; 1 teaspoon kosher salt, plus more for boiling potatoes; ¾ cup raw, unsalted cashews, soaked for 4–12 hours, drained; 2 tablespoons apple cider vinegar; 2 teaspoons maple syrup; 2 cloves garlic; 1 cup red onion, finely chopped; 2 cups fresh vegetables, such as carrots, celery, zucchini, red bell peppers, sugar snap peas, and/or fennel; ½ cup fresh parsley, plus more for garnish, minced; ¼ cup fresh dill, plus more for garnish

Recipe by Tikeyah Whittle from tasty.co

Sides 6 Hr. 32 Mins.

Ingredients

6 servings

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10 oz shiitake mushroom, thinly sliced
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2 tablespoons olive oil
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1 tablespoon maple syrup
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2 tablespoons low sodium soy sauce
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¾ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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½ teaspoon McCormick® Smoked Paprika
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2 lb red potato, scrubbed, cut into 1/2 (1.2 cm) in pieces
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¼ cup cold water, plus more as needed

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1 teaspoon kosher salt, plus more for boiling potatoes
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¾ cup raw, unsalted cashews, soaked for 4–12 hours, drained
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2 tablespoons apple cider vinegar
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2 teaspoons maple syrup
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2 cloves garlic
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1 cup red onion, finely chopped
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2 cups fresh vegetables, such as carrots, celery, zucchini, red bell peppers, sugar snap peas, and/or fennel
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½ cup fresh parsley, plus more for garnish, minced
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¼ cup fresh dill, plus more for garnish

Instructions

Make the mushroom bacon: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a nonstick baking mat.
In a medium bowl, toss the mushrooms with the olive oil, maple syrup, soy sauce, salt, black pepper, and smoked paprika until well coated. Spread the mushrooms in an even layer on the prepared baking sheet.
Bake the mushrooms for 35–40 minutes until darkened and most of the moisture has been cooked out. Increase the oven temperature to 375°F (190°C) and bake for 10–12 minutes more, until the mushrooms are dried out, but still flexible.
Make the potato salad: Add the potatoes to a large pot and cover with cold water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12–15 minutes. Drain the potatoes and transfer to a large bowl.
Make the dressing: In a high-powered blender combine the drained cashews, apple cider vinegar, maple syrup, garlic, and 1 teaspoon salt. Blend on high speed until coarsely chopped, then add ¼ cup cold water and continue blending until completely smooth, adding more water, 1 tablespoon at a time, if necessary.
While the potatoes are still somewhat warm, toss with ⅓ of the cashew dressing until well coated. Let sit for 5 minutes to cool slightly, then fold in the red onion, half of the mushroom bacon, the chopped vegetables, parsley, dill, and another ⅓ of the dressing.
Just before serving, toss with the remaining dressing and garnish with the remaining mushroom bacon, dill, and parsley.
Enjoy!