Picnic Potato Salad // via Nosh and Nourish #dairyfree #eggfree #vegan
1 1⁄2 cup
Silk unsweetened almondmilk
small white potatoes
yellow bell pepper
minced onion (or sub fresh)
brown dijon mustard
Apple Cider Vinegar
fresh diced chives
salt and pepper to taste
Soak the walnuts in a container with water at room temperature for 4 hours. Then, drain the water. Add the almondmilk and use an immersion stick blender (a regular blender will also work) to puree the walnuts.
Preheat oven to 425 degrees. Remove stem and seeds from bell pepper. Slice into big strips, then lay flat on a lined cookie sheet, with the outside skin of the pepper facing down. Roast for 20 minutes or until softened and lightly browned. Let cool, then, dice and set aside.
Chop potatoes into 3/4 inch cubes.
In a large stockpot, boil water (2/3rds full). When boiling, add potatoes. Let cook for 20 - 25 minutes. Potatoes should be soft enough to press with a fork, but not mushy.
In a large mixing bowl, combine ingredients except the potatoes.
Once thoroughly mixed, add in the potatoes and stir.