Creamy Potato Salad with Cashew Dressing and Fresh Basil

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Gluten FreeDairy Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 87.34
  • Health score: 29.00
  • Weight Watcher points: 8.00

Summary

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.

Ingredients

  • almond milk
    almond milk3 tablespoons
  • baby potatoes
    baby potatoes700 g
  • basil leaves
    basil leaves0.75 cup
  • chives
    chives1.5 tablespoons
  • mint leaves
    mint leaves1 tablespoon
  • parsley
    parsley2 tablespoons
  • peas
    peas0.5 cup
  • ground pepper
    ground pepper6 servings
  • dijon honey mustard
    dijon honey mustard1 teaspoon
  • juice of lemon
    juice of lemon3
  • kalamata olives
    kalamata olives0.25
  • nutritional yeast
    nutritional yeast3 tablespoons
  • olive oil
    olive oil0.25 cup
  • cashews
    cashews0.75 cup
  • rice vinegar
    rice vinegar1 teaspoon
  • sea salt
    sea salt1.5 teaspoons
  • dijon grain mustard
    dijon grain mustard1 teaspoon
Instructions

Step 1

Bring 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.

Step 2

Drain 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.

Categories

Dish Types: side dish

Diets: gluten free, dairy free

Occasions: father's day, 4th of july, summer

Source Information

Source: foodandspice.com

License:

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