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.
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.
Steps
1
Preparing the Potatoes and Celery
Ingredients
4 cups baby potatoes, steamed or boiled until tender and cooled
1/2 cup celery branches, thinly sliced
In a mixing bowl, combine the potatoes and celery and set aside.
2
Preparing the Aioli
Ingredients
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
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.
