This Roasted Potato Salad with Watercress and Chipotle Cream is the best potato salad recipe I’ve made so far! It is a perfect accompaniment to grilled food, or any meal you make. It is also an excellent main dish, maybe with some sautéed greens on the side. I’ve been eating this dish with a side of stewed black beans, plantains, and a simple side salad!
Potato Salad with No Mayo?
I know that many people are looking for a healthier alternative to mayonnaise when making a potato salad recipe. You can definitely use a vinaigrette if you want a lighter potato salad, but for those who still want that yummy, creamy, texture without the soybean oil and preservatives then you should give this recipe a try!
I blend cashews with lemon juice, garlic, cilantro, and some other goodies to make a delicious creamy sauce that is much healthier than mayo and tastes just as great, if not better!
Technical terms: Watercress is an aquatic plant species that grows under running water. It is one of the oldest known leaf vegetables consumed by humans and is a part of the Brassicaceae family, which includes mustard, radish, and wasabi
Yummy Foodie Terms: Watercress is a delicious leafy green with a spicy, peppery, kick similar to wasabi or arugula. It can be used raw, in salads or green juices, or cooked and eaten as a side dish or used as an ingredient in another dish, such as this potato salad recipe!
In this recipe, we use it raw and the flavor goes very well with the chipotle in adobo sauce. You should note that, although the watercress has a peppery kick and the cashew sauce includes chipotles, this dish is not spicy. Buuut, if you’re still worried then you can skip the chipotle in adobo sauce and use spinach instead of watercress, or omit them altogether.
Give this healthy potato salad recipe a try with one or all of the following:
Black Beans or Red Beans
Stewed Greens (such as kale, collards, or swiss chard)
Health Benefits of This Meal
Watercress contains more vitamin c than an orange, more calcium than milk, more iron than spinach, and more folate than bananas.
As a leafy green vegetable and cruciferous veggie, watercress is on the list of cancer-fighting foods. This is because it’s rich in vitamins, minerals, antioxidants and enzymes, yet very low in calories, fats, sodium and other toxins.
A study reported in the American Journal of Clinical Nutrition suggests that isothiocyanates (ITC), which are compounds found primarily in cruciferous vegetables, have been shown in laboratory studies to possess anticarcinogenic activity due to the enzymes found within them. In the study, volunteers were examined after the consumption of both cooked and uncooked watercress, which contains glucosinolates.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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“NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS. THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”
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A delicious potato salad recipe with no mayonnaise. Vegan | Gluten Free | Soy Free
- 10 red potatoes quartered
- 2 tablespoons olive oil
- 2 teaspoons + ½ tablespoon, ground cumin, divided
- salt to taste
- 3 bell peppers any type/color, roughly chopped
- 2 cups watercress rinsed and roughly chopped
- 1 cup pitted olives kalamata, castelvetrano, or any whatever your preference
- ¾ cup cashews
- 1.5 cups water filtered if possible
- 3 garlic cloves
- juice of 1 lemon more if you like citrus
- ½ cup cilantro roughly chopped
- 1 – 2 chipotles in adobo sauce whatever your spice level preference
- the oven to 375 F.
- Spread the potatoes on a baking sheet and drizzle with olive oil, 2 teaspoons ground cumin, and salt. Mix well and make sure the potatoes are spread evenly for even cooking. Bake for 20 – 30 minutes, or until the potatoes are fork tender. Remove from the oven and set aside.
- Place the bell peppers, watercress, and olives in a large mixing bowl and set aside.
- In a blender, add the cashews, water, garlic, lemons, cilantro, chipotles in adobo sauce, and salt to taste. Blend until smooth.
- Add the potatoes to the bowl with the bell peppers, watercress and olives. Pour the sauce over it (you might not want to use all of the sauce, so don’t pour it all in at once). Stir and serve.
Recipe Video: Recipe Starts at 1 minute and 42 seconds!
PRODUCTS FOR THIS RECIPE
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