This classic curried potato salad is easy to make and oh, so creamy and delicious! And best of all, it's also plant-based and fat-free!
Wash, peel, and cut potatoes into cubes. Place them in a large sauce pan and cover with cold water. Bring the water to a slow boil for 10-15 minutes until they are cooked through. Drain and set aside.
Place drained beans, hemp seeds, almond milk, nutritional yeast, and all dressing ingredients into a blender jar. Blend on high until smooth and creamy approximately 30 seconds.
Place cooled potatoes in a large bowl. Add celery, sliced olives, onion, and pickles. Stir well.
Pour the potato salad dressing over the mixture and toss gently until well combined.
Taste and add additional salt and pepper if desired and garnish with additional dill.
Cover the bowl and refrigerate until cold (1-2 hours). Or if you can't stand to wait, go ahead and eat it at room temperature! :)
This recipe makes 4 servings as a side dish or 2 large main course servings.