CREAMY POTATO SALAD
Steps:
- Before starting, measure 2/3 cup raw cashews in a bowl. Cover them with several inches of water and allow them to soak and soften for at least 30 minutes, or up to 6 hours. Step 1 Begin boiling a stockpot of water. Then, rinse and slice about 10 small red potatoes into quarters and carefully drop them into the water once it reaches a boil. Let these cook for about 15 minutes until fully softened. Step 2 Drain the cashews of their soaking water and add them to a blender with 2/3 cup of water, 2 teaspoons apple cider vinegar, and a pinch or two of sea salt. Blend until completely smooth. Step 3 Once the potatoes are fully cooked, carefully drain them through a colander and rinse them with cold water to stop the cooking process. Then, add them to a large mixing bowl with some lemon juice and a pinch of salt & pepper. Step 4 Thinly slice 3 stalks of celery, very finely dice about 2-3 tablespoons of red onion, chop up 2-3 sprigs of fresh dill (about 2 tablespoons), and grate a tiny 1/4 teaspoon lemon zest. Then, add the cashew cream to the potatoes along with all these ingredients (celery, onion, dill, zest) and carefully mix â" clean hands are the perfect tool for this job. Step 5 Finally, cover the bowl with foil and allow to completely chill before serving with an (optional) garnish of fresh chives and a little more salt & pepper to taste.
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