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Peel and cut the potatoes into cubes about 3/4″ to 1″, add them to a large pot of cold water and bring to a boil. Once the water starts to rapidly boil reduce to medium heat and cook the potatoes for 15-20 minutes. The potatoes should be fork tender, but not super-soft or mushy like mashed potatoes.
Prepare the dressing while the potatoes cook by mixing the Cashew Mayonnaise, yellow mustard, celery seed, and salt and pepper. Set aside.
Once the potatoes are ready, drain and rinse them under cold water for 30-45 seconds as this will stop them from cooking. Place the potatoes in a large mixing bowl, add in the white vinegar, gently toss, and set aside to cool for 10-15 minutes.
Toss in the chopped celery and the green onions to the potato mixture but don’t mix until you’ve added the dressing. Add the dressing and gently fold it into the potato mixture until everything is well combined. Taste and season with salt and pepper as need. Cover and chill in the fridge for at least 2 hours or overnight before serving.
Sprinkle with fresh or dried dill, smoked paprika, or black salt before serving.