A lovely potato salad that we served with Christmas lunch in the sub-tropics this year. Delicious, easy to make and very adaptable. Also great for making ahead, as it will store a number of days in the fridge.
- 1 large bag of red skinned waxy potatoes (or about 8 very large potatoes, variety of your choice)
- 1 cup cashews, soaked overnight
- 2 tsp dry mustard powder
- 1/4 tsp garlic powder
- 1/2 tps onion powder
- 1 tsp Dijon mustard
- 1 tsp agave nectar or raw sugar
- 3 tbsp apple cider vinegar, or more/less to taste
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 to 3/4 cup water or any non-dairy milk you have on hand
- 2 tsp chopped capers
- handful of chopped fresh parsley (dried is ok too)
- Soak cashews in the fridge for at least 3 hours before making, overnight is great if you can remember.
- Cut potatoes into chunks and gently boil or steam until tender. Remove from heat, drain in a large colander, then set aside in a large mixing bowl.
- Place the cashews and other ingredients (except capers and parsley) into a blender and process until very smooth. Depending on how saucy you like your dressing, add more liquid if required. Note that cashew cream firms up quite well when added to other ingredients, but don’t worry too much about this, you can stir in some extra milk or water at the final stage if needed.
- Pour finished dressing over cooked potatoes, add capers and parsley and fold gently but thoroughly to combine.
- Transfer to a serving dish, cover with glad wrap and store in the fridge until required (will keep at least 5 days).
Variations – add chopped gerkins, nuts, sultanas, other cooked or raw vegetables (ie. carrot, celery, capsicum, corn), add curry powder/paste, other herbs, the options are endless!