Incredibly creamy, spicy potato salad with delicious cashew dressing edamame and arugula. The perfect side dish for grilled food or as a TO-GO salad for the summer picnic. Easy to prepare, delicious and healthy! Vegan, gluten free.
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 367kcal
Ingredients
FOR THE FAVORITE SALAD:
500gPotatoes at willroughly cleaned(tip: the smaller the potatoes, the faster they are cooked)
Heat a large pot with about 2 liters of water and bring to a boil with the potatoes. Cook for about 20 minutes until tender. Check with a fork or wooden stick. Rinse with cold water, set aside and allow to cool. Peel, slice and place in a large salad bowl.
500 g Potatoes at will
FOR THE DRESSING: Blend cashews, dill, garlic granules, pepper, salt, olive oil, mustard, water and lemon juice in a high-powered blender to make a creamy dressing. Season and set aside.
120 g Cashew nuts, 1 tbspn dried dill, 1 tbspn Garlic granules, ½ tbspn Salt, Black pepper to taste, 15 ml Olive oil, 1 tbspn Dijon mustard, 80 ml Water, 30 ml Lemon juice
Peel and slice cooked potato and place in a large salad bowl. Add edamame, arugula and the dressing. Mix well until everything is combined.
200 g Edamame, 125 g Arugula
To serve, plate or pour into glasses, optionally garnish with cress or other fresh herbs of your choice and enjoy!