Category: Side Dishes
Cooking Method: Cooking
1 Loves
700 Views
Yields:
1 Serving
Difficulty: Easy
Prep Time: 40 Mins
Cook Time:
20 Mins
Total Time:
1 Hr
My mom is infamous for her potato salad. It’s made me a potato salad purist because I will not eat any recipe other than hers. But I needed a dairy-free recipe to make for some friends who don’t like mayo (I know, as a mayo lover myself I grasp my pearls at the thought). Wasn’t sure how to feel about trying another recipe, but this was a surprise show stopper. It’s creamy without the cream. Nostalgic but new age. Packed with fresh herbs like basil, dill, and chives, this french style potato salad might just make me convert.
Ingredients
Adjust Servings
Instructions
- Start by soaking your cashews in hot water. Add cashews to a bowl and cover with hot water, letting sit for 30 minutes. Drain and set aside.
- Place a large pot of water on the stove. Add potatoes, peeled garlic cloves, and a generous pinch of salt. Bring to a boil on high heat and simmer for 10-15 minutes once boiling. Once potatoes are fork tender, drain and return to pot. Remove garlic cloves and cover potatoes for another 20 minutes, letting them steam inside the pot.
- Make the dressing by adding cooked garlic, drained cashews, mustard, and olive oil in a food processor or blender. Season with salt and pepper to taste, and pulse until creamy. If it's a little thick you can add some water to thin it.
- Remove the potatoes from the pot and slice in halves, add to a large bowl. Chop your fresh veggies and add to the bowl with the potatoes along with the dressing and the juice from the lemon. Season with salt, pepper, and red pepper flakes to taste. Stir well to combine. Can serve warm, room temp, or cold.
