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