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5 from 2 votes

Red Potato Salad with Creamy Cashew Dijon Dressing & Dill

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: gluten free, no oil, soy free, vegan
Servings: 4 -6 servings
Author: Gena Hamshaw

Ingredients

  • 1 1/2 lbs red potatoes skins on, cut into 1-inch pieces
  • 2/3 cup raw cashews soaked for at least 2 hours and drained
  • 1/2 cup water
  • 2 tablespoons Dijon mustard
  • 2 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon + small pinch salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic optional
  • 1/2 cup finely chopped dill
  • 1/2 cup chopped green onion tops

Instructions

  • Bring a large pot of salted water to a boil. Add the potatoes and boil for 12-15 minutes, or until they're fork-tender. Drain.
  • While the potatoes cook, process or blend together the cashews, water, mustard, vinegar, salt, pepper, and garlic (if using), till the ingredients are completely smooth.
  • Pour the creamy sauce over the potatoes and use a large fork fold it all together. The potatoes should retain some shape, but the fork will partially smash them up as you mix. Fold in the green onion tops and dill. Taste the salad and adjust the salt, vinegar, and pepper to your liking. Serve.

Notes

Leftovers will keep in an airtight container in the fridge for up to 3 days. The salad can be prepared a day in advance.