Creamy potato salad with cashew dressing and fresh basil

Gluten free

Dairy free

Creamy potato salad with cashew dressing and fresh basil

Name: Creamy potato salad with cashew dressing and fresh basil
Total time: 45 min
Yield: 6 servings
Ingredients: 3 Tbsps almond milk; 700 g baby potatoes; 18 g fresh basil; 1.5 Tbsps fresh chives; 1 Tbsp fresh mint; 2 Tbsps fresh parsley; 72.5 g peas; 6 servings black pepper; 1 tsp honey mustard; 3 lemon juice; 0.25 kalamata olives; 3 Tbsps nutritional yeast; 54 ml olive oil; 96.75 g raw cashews; 1 tsp rice vinegar; 1.5 tsps sea salt; 1 tsp whole-grain mustard

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

700 g

fresh basil

18 g

fresh chives

1.5 Tbsps

fresh mint

1 Tbsp

fresh parsley

2 Tbsps

peas

72.5 g

black pepper

6 servings

honey mustard

1 tsp

lemon juice

kalamata olives

0.25

nutritional yeast

3 Tbsps

olive oil

54 ml

raw cashews

96.75 g

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:

311 kcal

Carbs

33 g

Fat

16 g

Protein

9 g

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