Summary

Creamy Potato Salad with Cashew Dressing and Fresh Basil might be just the side dish you are searching for. One serving contains 294 calories, 8g of protein, and 17g of fat. This recipe serves 6 and costs $1.87 per serving. 18 people were impressed by this recipe. The Fourth Of July will be even more special with this recipe. If you have almond milk, baby potatoes, dijon grain mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is great. Try Sunday’s Special House Dressing – looking for a salad dressing that is creamy, spicy, and filled with fresh herbs? You can make this salad dressing at home easily, Roasted Cauliflower Salad with Creamy Cashew Dressing, and The Old Spaghetti Factory Creamy Pesto Dressing – fresh tasting salad dressing is hard to be beat for similar recipes.

Instructions

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. 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.

Ingredients

• 1 almond milk, or as needed
• 2 1/2 lb baby potatoes
• 3 fresh basil leaves, roughly torn if large
• 4 fresh chives, chopped
• 5 fresh mint leaves, chopped
• 6 fresh parsley, trimmed and chopped
• 7 fresh or frozen peas, blanched
• 8 fresh ground black pepper to taste
• 9 Dijon honey mustard
• 10 juice from 2 lemons
• 11 Kalamata olives, pitted and chopped (optional)
• 12 nutritional yeast, to taste
• 13 olive oil
• 14 raw cashews, soaked in warm water for 3 hours and drained
• 15 rice vinegar
• 16 sea salt, or to taste
• 17 Dijon grain mustard

Directions

• 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.