sometimes ya just need a classic. and today is one of those days…
DILL POTATO SALAD
1lb small red/yellow potatoes
2½ cups of diced vegetables (i used onions + celery)
BETTER THAN MAYO:
1 cup raw (soaked) cashews
⅓ cup water
1 tbsp grape seed, olive, or avocado oil
2 tbsp white wine or apple cider vinegar
1 tbsp spicy mustard
1-2 tbsp agave nectar or maple syrup
4-5 tbsp fresh dill or 2 tbsp dried
¼ tsp each sea salt + black pepper
3-4 cloves garlic minced
add cashews to a small bowl and cover with boiling hot water. soak uncovered for 1 hour. boil potatoes until tender. once the cashews have soaked, drain well and add to a blender along with an additional ⅓ cup water. then, add olive oil, vinegar, spicy mustard, agave, dill, salt, pepper and garlic. blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. add more water if it has trouble blending. chop cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables. top with all of the sauce and stir to coat. garnish with a lil paprika + fresh dill.
recipe from @minimalistbaker ?