Incredibly creamy, flavorful potato salad with delicious cashew dressing and crunchy veggies. The perfect side dish for grilled food or as a TO-GO salad for the summer picnic. Easy to prepare, damn tasty and healthy!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 355kcal
Ingredients
500gPotatoes at willroughly cleaned (tip: the smaller the potatoes, the faster they are cooked)
350gVegetables to tastee.g. bell bell pepper, carrots, spring onion, cucumber, celery, cleaned and coarsely diced
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
In the meantime, make cashew dressing. To make this, combine the cashews with the oat milk, olive oil, apple cider vinegar, mustard, maple syrup, dill, garlic, salt and pepper in a high-powered blender to make a creamy dressing. Season and set aside.
80 ml Oat milk or another plant milk, 15 ml Olive oil or other vegetable oil, 30 ml Apple cider vinegar, 20 g Dijon mustard or other hot mustard, 15 ml maple syrup, 5 g dried dill, 5 g Garlic granules, A good pinch of sea salt, A good pinch of pepper, 120 g Cashews
Add dressing to potatoes, add vegetables and pickles and mix well until everything is evenly combined.
500 g Potatoes at will, 350 g Vegetables to taste, 50 g Gherkins
To serve, plate or pour into glasses, garnish with optional chives and Enjoy! Serve with spelt bread or rolls if desired.
Optional: chives to taste, Grilled, Spelt roll
Keeps up to a week in the refrigerator, best in the first 2-3 days.
* If your blender is not so powerful, no problem. Simply soak the cashews beforehand using one of the two methods below:
QUICK SOAK METHOD (duration 60 minutes): Place cashews in a heatproof bowl and pour scalding hot water over them. DO NOT COVER and leave to infuse for one hour. Drain and process. LONG-SOAK METHOD (duration 6 hours): Soak cashews in cold water and cover. Drain and process after 6 hours or overnight.