Go Back

Dairy-Free Potato Salad with Purslane and Fresh Herbs


For the Salad:

  • 1 3/4 lbs . potatoes
  • 1/2 cup finely chopped green onions about 3 large
  • 1/4 cup purslane leaves roughly chopped
  • 1/4 cup Italian parsley finely chopped
  • 1 Tbsp lemon balm roughly torn

For the Dairy-Free Dressing:

  • 1 cup soaked cashews soaked min. 3 hours
  • 1/4 cup water
  • 3-4 Tbsp fresh lemon juice
  • 1/2 tsp sea salt or to taste
  • 1/2 tsp black pepper or to taste


  1. Wash and chop the potatoes into medium-sized pieces.
  2. Add to boiling, salted water and cook for 25-30 minutes or just until tender. Add to an ice bath and then drain.
  3. Make the dressing by blending the cashews, water and lemon juice in a high-powered blender until smooth. A regular blender should work but it may not be as smooth and creamy. Adjust seasoning to taste.
  4. Pour the dressing over the drained potatoes. Add the green onions, purslane and other fresh herbs. Toss gently until the potato salad is well combined.