Whole Food, Plant-Based Recipe Potato Salad

Ingredients

For salad

• 12 small creamers or red potatoes (about 1 pound)
  

• ¾ cup cucumbers (prefer Persian or English)
  
• 2 T scallions, chopped
  
• 2 T cornichons, chopped (optional)
  
• ⅓ cup celery, diced

For dressing

• ⅓ cup water
  

• ⅓ cashews, raw unsalted
  
• 1 T Dijon mustard
  
• 1 T lemon juice
  
• 1 garlic clove
  
• Black pepper, freshly cracked
  
• Splash of any vinegar (champagne, white, red, apple cider)

Instructions

1. Cover your whole potatoes in cold water in a large pot.
2. Bring to a boil over medium heat until potatoes are tender but not falling apart or mushy! This can take 15-20 minutes, depending on the size of potatoes.
3. While your potatoes are cooking, prepare dressing.
4. Soak cashews in water for 10 minutes.
5. In a high speed blender, pour in cashews and soaking liquid.
6. Add the rest of the ingredients and blend dressing until smooth. Set aside.
7. In a large bowl, cut the potatoes so they are in bite-size pieces. Add the rest of the ingredients.
8. Mix the dressing into the salad. Use a little at a time, as you may not need all of it depending on how creamy you like your salad.

Chef's Notes