Serves: 4
1 cup raw cashews
Overnight soak the cashews in water. (or) Add cashews to a small bowl, cover with boiling water. Let sit uncovered for 1 hour.
6 cups water
Allow the water to boil.
1.5 pound RED baby potatoes
Add potatoes, reduce to medium-high heat, cook for 20 minutes. Drain, set on a cutting board or counter top to slightly cool. Once they are cool, chop the potatoes into bite-size pieces.
Note: Yellow baby potatoes work too, but can get soft.
2/3 cup + 1/4 cup water
1 tbsp olive oil
2 tbsp white wine or apple cider vinegar
1 tbsp spicy mustard
1 tbsp maple syrup
1/2 tsp salt
1/2 tsp black pepper powder
1 tbsp garlic, chopped
2 tbsp dried dill or 5 tbsp fresh dill
Dressing Yields: 2 cups
Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup of water. Then add olive oil, vinegar, mustard, maple syrup, salt, black pepper powder, garlic. Blend on high scrapping down the sides as needed, until texture is creamy and thick but pourable. Add more water, if it has trouble blending.
1 cup red bell pepper, chopped
1 cup celery, chopped
1/2 cup red onion, chopped
Add the chopped potatoes to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat.
Salad Yields : 6 and 1/2 cups
Taste Note: Tastes OK. There was some weird taste, could not figure out which one gave the taste, but somehow didn't like that one particular taste, which made me not like this salad.
Source: minimalistbaker
Note: Thought it would be great to chop 1/2 romaine lettuce per serving to make it little bit more filling salad.
1 cup raw cashews
Overnight soak the cashews in water. (or) Add cashews to a small bowl, cover with boiling water. Let sit uncovered for 1 hour.
6 cups water
Allow the water to boil.
1.5 pound RED baby potatoes
Add potatoes, reduce to medium-high heat, cook for 20 minutes. Drain, set on a cutting board or counter top to slightly cool. Once they are cool, chop the potatoes into bite-size pieces.
Note: Yellow baby potatoes work too, but can get soft.
2/3 cup + 1/4 cup water
1 tbsp olive oil
2 tbsp white wine or apple cider vinegar
1 tbsp spicy mustard
1 tbsp maple syrup
1/2 tsp salt
1/2 tsp black pepper powder
1 tbsp garlic, chopped
2 tbsp dried dill or 5 tbsp fresh dill
Dressing Yields: 2 cups
Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup of water. Then add olive oil, vinegar, mustard, maple syrup, salt, black pepper powder, garlic. Blend on high scrapping down the sides as needed, until texture is creamy and thick but pourable. Add more water, if it has trouble blending.
1 cup red bell pepper, chopped
1 cup celery, chopped
1/2 cup red onion, chopped
Add the chopped potatoes to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat.
Salad Yields : 6 and 1/2 cups
Taste Note: Tastes OK. There was some weird taste, could not figure out which one gave the taste, but somehow didn't like that one particular taste, which made me not like this salad.
Source: minimalistbaker
Note: Thought it would be great to chop 1/2 romaine lettuce per serving to make it little bit more filling salad.
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