Creamy potato salad with cashew dressing and fresh basil
Creamy Potato Salad with Cashew Dressing and Fresh Basil is a gluten-free and dairy-free recipe that serves 6. It is a perfect dish for The Fourth Of July. This salad is a good source of vitamins and minerals, including vitamin C and potassium.
Ingredients
almond milk
3 Tbsps
baby potatoes
1.54 lb
fresh basil
0.75 cup
fresh chives
1.5 Tbsps
fresh mint
1 Tbsp
fresh parsley
2 Tbsps
peas
0.5 cup
black pepper
6 servings
honey mustard
1 tsp
lemon juice
3
kalamata olives
0.25
nutritional yeast
3 Tbsps
olive oil
0.25 cup
raw cashews
0.75 cup
rice vinegar
1 tsp
sea salt
1.5 tsps
whole-grain mustard
1 tsp
Method
- 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.
Nutrition:
Carbs
33 g
Fat
16 g
Protein
9 g
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