Baby Potatoes w/ Caper Aioli

Baby Potatoes W/ Caper Aioli

Details

Potato salad never tasted so good! The acidity of the capers and freshness of herbs in a cashew creamy sauce is tossed with baby potatoes for this show-stopping side dish. Add a handful of spicy greens for a hearty salad course.
  • Serves: 4 to 5
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 11,714
  • Success: 0%

Steps

Step 1: Preparing the Potatoes and Celery

• 4 cups baby potatoes, steamed or boiled until tender and cooled
• 1/2 cup celery branches, thinly sliced

Method

In a mixing bowl, combine the potatoes and celery and set aside.

Step 2: Preparing the Aioli

• 1/2 cup Cashew Sour Cream*
• 3 tbsp capers, chopped
• 2 tbsp red onion or shallot, minced
• 1 1/2 tbsp rice vinegar
• 1 1/2 tbsp of liquid sweetener
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh tarragon, chopped
• 1 1/2 tbsp dijon mustard
• 1/4 tsp freshly ground black pepper

Method

To start, first prepare the Cashew Sour Cream. Alternatively, a non-dairy mayonnaise can be used instead.

To prepare the aioli, in small bowl, whisk all the ingredients well. Pour the aioli over the potatoes and celery and combine thoroughly to coat.

Serve the salad as a side dish or atop butter lettuce for a filling lunch.

Chef's Notes

Serve these potatoes as a side or as part of a picnic, or top with greens, such as watercress. The spiciness from the watercress is a nice balance to the richness of the dressing.

1 Comment

  • Yola M
    Yola M
    I made this dish for a big family party. I used the cashew cream sauce option, and doubled the entire recipe. Not many people believed it was dairy-free, and kids just loved it too! So yummy!

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