Creamy Potato Salad with Cashew Dressing and Fresh Basil
The recipe Creamy Potato Salad with Cashew Dressing and Fresh Basil can be made in about 45 minutes. This gluten free and dairy free recipe serves 6 and costs $1.87 per serving. One portion of this dish contains around 8g of protein, 17g of fat, and a total of 294 calories. A few people really liked this side dish. If you have olive oil, raw cashews, fresh parsley, and a few other ingredients on hand, you can make it. 18 people were impressed by this recipe. It is brought to you by foodandspice.blogspot.com. The Fourth Of July will be even more special with this recipe. Overall, this recipe earns an awesome spoonacular score of 86%. Similar recipes are Sunday’s Special House Dressing – looking for a salad dressing that is creamy, spicy, and filled with fresh herbs? You can make this salad dressing at home easily, Roasted Cauliflower Salad with Creamy Cashew Dressing, and The Old Spaghetti Factory Creamy Pesto Dressing – fresh tasting salad dressing is hard to be beat.
Servings: 6
Ingredients:
3 to 4 tablespoons almond milk, or as needed
1 1/2 lb (700 g) baby potatoes
3/4 cup fresh basil leaves, roughly torn if large
1 1/2 tablespoons fresh chives, chopped
1 tablespoon fresh mint leaves, chopped
2 tablespoons fresh parsley, trimmed and chopped
1/2 cup fresh or frozen peas, blanched
fresh ground black pepper to taste
1 teaspoon Dijon honey mustard
juice from 2 lemons (3 tablespoons)
1/4 Kalamata olives, pitted and chopped (optional)
3 to 4 tablespoons nutritional yeast, to taste
1/4 cup olive oil
3/4 cup raw cashews, soaked in warm water for 3 hours and drained
1 teaspoon rice vinegar.jpg)
1 1/2 teaspoons sea salt, or to taste
1 teaspoon Dijon grain mustard
Equipment:
pot
food processor
blender
bowl
Cooking instruction summary:
Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender about 10 to 12 minutes. Do not overcook. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using.To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve.
Step by step:
1. Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender about 10 to 12 minutes. Do not overcook.
2. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using.To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve.
Nutrition Information:
covered percent of daily need
