A classic potato salad with a twist! Creamy cashew dressing, pops of sweet peas, and a hit of fresh mint make this one seriously satisfying dish.
You will need
Serves 4
For the salad:
- 1kg baby white potatoes, washed (or any other potato that’s good for salad)
- 1 1/2 cups frozen peas
- 1/2 medium red onion, cut into half-moons
- 1/2 cup tightly packed mint, chopped
- 3 tablespoons lemon juice
- Pepper, to taste
- Coconut bacon, to top
For the dressing:
- 1/3 cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- 8-10 tablespoons water
- 1 teaspoon salt
Recipe: Heartful Table
Directions
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Step 1
In a small bowl, add cashews and pour over boiling water. Set aside for 20 minutes, then drain.
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Step 2
To a large pot, add potatoes and enough water to cover them plus an extra couple of inches. Bring to a boil, then reduce to medium-high heat and cook for around 20 minutes, adding the peas 5 minutes before the end of the cooking time. The potatoes are done when you can pierce one with a knife without too much resistance.
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Step 3
Strain the veggies and run under cold water to stop the cooking. When cool enough, cut the potatoes into bite-sized chunks.
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Step 4
In the meantime, add the onions and lemon juice to a large bowl. Toss well. This will help to take out some of the bite from the onions. Set aside.
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Step 5
To make the dressing, add the drained cashews, apple cider vinegar, mustard, olive oil, salt, and 8–10 tablespoons of water to a small food processor or blender. The amount of water will depend on how loose you want your dressing. Blend until smooth.
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Step 6
To the bowl with the lemon and onions, add the cooked potatoes and peas, mint, dressing, and a good amount of freshly cracked pepper. Mix well and adjust the seasoning to taste.
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Step 7
Top with coconut bacon and serve.
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Recipe: Heartful Table
