All recipes / Potato Salad
Potato Salad
This easy potato salad is tossed with a lemon-y cashew mayo and loads of herbs for the perfect side dish or prep-ahead meal for late summer barbecues.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients
For the potato salad:
24 ounces baby potatoes, cut in half
Chopped herbs of choice, we used dill and chives
½ red onion, thinly sliced
For the lemon-y cashew mayo:
1 cup unsalted cashews
½ cup Califia Farms Unsweetened Almond Beverage
1 lemon, juiced
2 fresh garlic cloves
Salt and pepper
Directions
01
Soak cashews (either overnight or for one hour) in Califia Farms Unsweetened Almond Beverage. Boil your potatoes with salt until fork-tender, usually about 7-10 minutes depending on size. Drain and cool, placing in a bowl until ready to assemble
02
In a blender, add in soaked cashews and almond milk, lemon juice, fresh garlic, and adjust with salt and pepper. Blend until super smooth, it should be a thick consistency reminiscent of a mayo. Set aside
03
In the bowl with the boiled potatoes, toss in chopped herbs of choice, thinly sliced red onion and cashew mayo. Toss to combine, adjust with salt, pepper and lemon juice as needed
04
Serve and garnish with reserved chopped herbs and fresh pepper. Enjoy!
