Creamy Potato Salad

• 份量: 8 servings
• 准备时间: 15 minutes
• 总时间: 55 minutes

配料

2 1/2 pounds potatoes

1/2 tablespoon salt

3 tablespoons apple cider vinegar

1 cup raw cashews (soaked)

6 tablespoons water

3 tablespoons lemon juice

1 tablespoon yellow mustard

1/2 teaspoon sea salt

2-3 stalks celery (chopped)

6 green onions (chopped)

1/4 cup chopped pickles

Freshly ground Black pepper

步骤

To prepare this recipe, you'll need to soak your cashews. If you have a high-speed blender, you can soak your cashews in boiling water for 15 minutes. If you have a standard blender, soak your cashews in room-temperature water for 4-6 hours. Drain and rinse.

Bring a large pot of water to a boil. Using an electric tea kettle will help speed up the process.

While your water is boiling, wash the outsides of your potatoes really well. Cut them into quarters.

Salt the boiling water, then add the quartered potatoes. Allow the potatoes to simmer for 15-20 minutes, or until fork-tender but not too mushy.

While the potatoes are cooking, prepare the cashew sauce by blending all the ingredients. Set aside.

Drain the potatoes and place them immediately in a large bowl of ice water to stop the cooking. Remove the potato skins, cut the potatoes into bite-sized pieces, and place them in a large mixing bowl.

Sprinkle 3 tablespoons of apple cider vinegar over the potatoes and stir to combine.

Pour over the creamy cashew sauce, then add the celery, green onions, pickles, and black pepper. Stir everything to combine.

Taste and season with more salt and pepper if desired. This salad tastes best when served chilled and gets better the longer it sits in the fridge!

营养

• 卡路里: 209 kcal
• 总脂肪: 7 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 5 g
• 钠: 637 mg
• 总碳水化合物: 32 g
• 膳食纤维: 4 g
• 总糖: 3 g
• 蛋白质: 6 g