Creamy Potato Salad with Cashew Dressing and Fresh Basil

Name: Creamy Potato Salad with Cashew Dressing and Fresh Basil
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tbsp Almond Milk (3 to 4 tablespoons almond milk, or as needed); 700 g New Potato (1 1/2 lb (700 g) baby potatoes); ¾ cup Basil (3/4 cup fresh basil leaves, roughly torn if large); 1 ½ tbsp Chives (1 1/2 tablespoons fresh chives, chopped); 1 tbsp Mint (1 tablespoon fresh mint leaves, chopped); 2 tbsp Parsley (2 tablespoons fresh parsley, trimmed and chopped); ½ cup Green Peas (1/2 cup fresh or frozen peas, blanched); 0 pieces Black Peppercorns (fresh ground black pepper to taste); 1 tsp Honey Mustard (1 teaspoon Dijon honey mustard); 3 tbsp Lemon (juice from 2 lemons (3 tablespoons)); ¼ piece Kalamata Olive (1/4 Kalamata olives, pitted and chopped (optional)) — optional; 3 tbsp Nutritional Yeast (3 to 4 tablespoons nutritional yeast, to taste); ¼ cup Olive Oil (1/4 cup olive oil); ¾ cup Cashew (3/4 cup raw cashews, soaked in warm water for 3 hours and drained); 1 tsp Rice Vinegar (1 teaspoon rice vinegar); 1 ½ tsp Sea Salt (1 1/2 teaspoons sea salt, or to taste); 1 tsp Mustard (1 teaspoon Dijon grain mustard)

22 minItalian

Servings6

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Gluten Free
Dairy Free
Pescatarian

Ingredients

For 6 servings

Almond Milk3 tbsp · 3 to 4 tablespoons almond milk, or as needed
New Potato700 g · 1 1/2 lb (700 g) baby potatoes
Basil¾ cup · 3/4 cup fresh basil leaves, roughly torn if large
Chives1 ½ tbsp · 1 1/2 tablespoons fresh chives, chopped
Mint1 tbsp · 1 tablespoon fresh mint leaves, chopped
Parsley2 tbsp · 2 tablespoons fresh parsley, trimmed and chopped
Green Peas½ cup · 1/2 cup fresh or frozen peas, blanched
Black Peppercorns0 pieces · fresh ground black pepper to taste
Honey Mustard1 tsp · 1 teaspoon Dijon honey mustard
Lemon3 tbsp · juice from 2 lemons (3 tablespoons)
Kalamata Olive¼ piece · 1/4 Kalamata olives, pitted and chopped (optional) · optional
Nutritional Yeast3 tbsp · 3 to 4 tablespoons nutritional yeast, to taste
Olive Oil¼ cup · 1/4 cup olive oil
Cashew¾ cup · 3/4 cup raw cashews, soaked in warm water for 3 hours and drained
Rice Vinegar1 tsp · 1 teaspoon rice vinegar
Sea Salt1 ½ tsp · 1 1/2 teaspoons sea salt, or to taste
Mustard1 tsp · 1 teaspoon Dijon grain mustard

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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.
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.