Red Potato Salad with Creamy Cashew Dijon Dressing & Dill
Course: Side Dish
Cuisine: gluten free, no oil, soy free, vegan
Servings: 4-6 servings
Author: Gena Hamshaw
1 1/2lbsred potatoesskins on, cut into 1-inch pieces
2/3cupraw cashewssoaked for at least 2 hours and drained
2 1/2tablespoonsapple cider vinegar
1/2teaspoon+ small pinch salt
1/4teaspoonfreshly ground black pepper
1small clove garlicoptional
1/2cupfinely chopped dill
1/2cupchopped green onion tops
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.
Leftovers will keep in an airtight container in the fridge for up to 3 days. The salad can be prepared a day in advance.