Creamy Potato Salad with Cashew Dressing and Fresh Basil

November 4, 2024

45

medium

6

  • Cook the Potatoes:
    • In a large pot, bring enough water to cover the 2 lbs potatoes to a boil.
    • Reduce the heat to medium and cook until the potatoes are fork-tender, about 10 to 12 minutes. Avoid overcooking to maintain their texture.
    • Drain the potatoes well and let them cool for at least 10 minutes.
  • Combine Ingredients:
    • Once cooled, transfer the potatoes to a large bowl. Add 1 cup peas, 1/4 cup fresh basil leaves, and 1/2 cup olives (if using).
  • Make the Dressing:
    • In a small blender or food processor, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon nutritional yeast, and salt and pepper to taste.
    • Pulse until smooth. If the dressing is too thick, add a splash more olive oil or almond milk to reach your desired consistency. Taste and adjust seasoning if needed.
  • Toss and Serve:
    • Drizzle the dressing over the potato mixture and toss gently to combine. Serve immediately or refrigerate until ready to enjoy.
Reviews

Ingredients:

Adjust Servings
3tablespoons almond milk or as needed
700g baby potatoes
0.75cup basil leaves fresh
1.5tablespoons chives fresh, chopped
1tablespoon mint leaves fresh, chopped
2tablespoons parsley fresh, trimmed, chopped
0.5cup peas fresh
6servings ground pepper fresh, black, to taste
1teaspoon dijon honey mustard
3 juice of lemon
0.25 kalamata olives pitted, chopped
3tablespoons nutritional yeast to taste
0.25cup olive oil
0.75cup cashews raw, drained, for 3 hours and
1teaspoon rice vinegar
1.5teaspoons sea salt to taste
1teaspoon dijon grain mustard

Directions

1.
Cook the Potatoes
1. In a large pot, bring enough water to cover the 2 lbs potatoes to a boil. | 2. Reduce the heat to medium and cook until the potatoes are fork-tender, about 10 to 12 minutes. Avoid overcooking to maintain their texture. | 3. Drain the potatoes well and let them cool for at least 10 minutes.
Mark as complete
2.
Combine Ingredients
Once cooled, transfer the potatoes to a large bowl. Add 1 cup peas, 1/4 cup fresh basil leaves, and 1/2 cup olives (if using).
Mark as complete
3.
Make the Dressing
1. In a small blender or food processor, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon nutritional yeast, and salt and pepper to taste. | 2. Pulse until smooth. If the dressing is too thick, add a splash more olive oil or almond milk to reach your desired consistency. Taste and adjust seasoning if needed.
Mark as complete
4.
Toss and Serve
Drizzle the dressing over the potato mixture and toss gently to combine. Serve immediately or refrigerate until ready to enjoy.
Mark as complete
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