Creamy Potato Salad
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1kg new potatoes
- 5 oz cashews
- 1 small red onion
- 5 tablespoons almond milk
- 1 tablespoon wholegrain mustard
- 1 tablespoon apple cider vinegar
- 1 lemon
- 1 large handful of dill
- 1 handful of parsley
- large pinch of sea salt
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Preparation
Step 1
Place a pan of salted water over a medium heat and bring to the boil.
Step 2
Boil the new potatoes for 20 minutes until soft. Once boiled, drain and halve.
Step 3
Drain the cashews and place them into a blender, along with the almond milk, mustard, vinegar, lemon juice and salt. Pulse until a smooth paste forms, you may need to add a little more almond milk if it feels too thick.
Step 4
Place the halved potatoes into a large bowl and mix through the cashew dressing, chopped onion, dill, parsley, lemon zest and another pinch of salt to taste.
Step 5
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