Creamy Cashew Summer Potato Salad (Allergen-Free)

aka The Backyard Sunshine Bowl

This potato salad is the reason I look forward to summer. I made it for the first time when a friend asked me to bring a side dish to her cookout — and she had a list of allergies longer than the guest list. No dairy, no eggs, no vinegar, no soy. I thought, okay, challenge accepted. I soaked some cashews, blended them with lemon juice and fresh herbs, and tossed it all with perfectly cooked potatoes. When I tell you people were scraping the bowl — I mean scraping. My friend cried a little because she said she hadn’t had a potato salad that tasted “normal” in years. This has been my go-to ever since, allergies or not. It’s that good.

Ingredients

Potato Salad

• 3 pounds Yukon Gold potatoes, cut into 1-inch chunks
• 3 stalks celery, diced (about 1 cup)
• 1/2 cup red onion, finely diced
• 3 green onions, thinly sliced (white and green parts)
• 3 tablespoons fresh dill, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped
• Sea salt and black pepper to taste
• Smoked paprika for garnish

Creamy Cashew Dressing

• 1 cup raw cashews, soaked in hot water for 30 minutes then drained
• 1/3 cup water
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard (check label for gluten-free, vinegar-free — or omit)
• 3/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Soak the cashews: Place raw cashews in a bowl and cover with boiling water. Let them soak for at least 30 minutes while you prep everything else. If you have a high-speed blender (like a Vitamix), you can skip soaking — but soaking gives a silkier result.
2. Boil the potatoes: Place the potato chunks in a large pot and cover with cold water by about 2 inches. Add 1 teaspoon of sea salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until fork-tender — a fork should slide in easily but the potato shouldn’t fall apart. Drain immediately and spread on a large sheet pan or platter to cool for 10 minutes. Don’t rinse them.
3. Prep the vegetables: While the potatoes cool, dice the celery and red onion, slice the green onions, and chop the fresh dill and parsley. Keep them separate for now.
4. Blend the dressing: Drain the soaked cashews and add them to a high-speed blender or food processor with the water, lemon juice, olive oil, maple syrup, garlic powder, onion powder, Dijon mustard (if using), salt, and pepper. Blend on high for 60-90 seconds until completely smooth and creamy — scrape down the sides once halfway through. The consistency should be like thick ranch dressing. Add 1-2 tablespoons more water if it’s too thick.
5. Toss it all together: Transfer the slightly warm potatoes to a large mixing bowl. Pour the cashew dressing over the potatoes and gently fold with a rubber spatula until every chunk is coated. Add the celery, red onion, green onions, dill, and parsley. Fold gently again — you want to keep the potato chunks intact, not mash them.
6. Season and chill: Taste and adjust salt and pepper. The flavors will develop as it chills. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour — overnight is even better. The dressing thickens as it chills and the flavors meld beautifully.
7. Serve: Give it a gentle stir before serving. Finish with a generous sprinkle of smoked paprika, extra fresh dill, and a few sliced green onions on top. Serve cold.

Tips

• Potato choice: Yukon Gold is ideal — they hold their shape and have a naturally buttery, creamy texture. Red potatoes work too. Avoid russets — they fall apart too easily.
• Cashews: Use raw, unsalted cashews. Raw cashews on Instacart.
• Dijon mustard note: Many Dijon mustards contain white wine vinegar. If you’re strictly avoiding all vinegar, either find a vinegar-free mustard or simply omit it — the salad is still delicious without it. Add an extra 1/2 teaspoon of garlic powder to compensate.
• Make ahead: This potato salad tastes even better the next day. The dressing soaks into the potatoes and the herbs infuse everything. Keeps refrigerated for up to 4 days.
• Dress while warm: Adding the dressing to slightly warm potatoes is the secret — they absorb more flavor than cold potatoes would.
• Add-ins: Try diced cucumber, radishes, or capers for extra crunch and pop.