Creamy Potato Salad with Cashew Dressing and Fresh Basil
The recipe Creamy Potato Salad with Cashew Dressing and Fresh Basil can be made in around 45 minutes. One serving contains 292 calories, 8g of protein, and 17g of fat. This gluten free and dairy free recipe serves 6 and costs $1.81 per serving. 18 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up parsley, baby potatoes, mint leaves, and a few other things to make it today. A few people really liked this side dish. It is brought to you by foodandspice.blogspot.com. With a spoonacular score of 86%, this dish is excellent. Similar recipes include Wedge Salad with Creamy Cashew Dressing, Fresh Basil Salad Dressing, and Roasted Cauliflower Salad with Creamy Cashew Dressing.
Diets
Ingredients
almond milk
3 tablespoons
baby potatoes
700 g
basil leaves
0.75 cup
chives
1.5 tablespoons
mint leaves
1 tablespoon
parsley
2 tablespoons
peas
0.5 cup
ground pepper
6 servings
dijon honey mustard
1 teaspoon
juice of lemon
3
kalamata olives
0.25
nutritional yeast
3 tablespoons
olive oil
0.25 cup
cashews
0.75 cup
rice vinegar
1 teaspoon
sea salt
1.5 teaspoons
dijon grain mustard
1 teaspoon
Cooking in Steps
-
1Bring 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.
potato
water
pot -
2Drain 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.
nutritional yeast
salt and pepper
fresh basil
almond milk
olive oil
seasoning
potato
olives
peas
food processor
blender
bowl
