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Potato Salad

Potato Salad

Ingredients

Salad

  • 6 russet potatoes, peeled and cubed
  • 3 celery stalks, diced
  • 1/2 red onion, diced
  • 2 tablespoons fresh dill, chopped
  • black pepper, to taste
  • paprika, to taste (optional)


Dressing

  • 1/2 cup water
  • 1/2 cup raw cashews
  • 3 tablespoons lemon juice
  • 2 tablespoons dijon mustard
  • 2 teaspoons apple cider vinegar
  • 2-4 garlic cloves

To Serve:

  • fresh chopped dill
  • paprika

Method

Fill a pot with the potatoes and enough water to cover. Place the pot over high heat. Once boiling, lower the heat to medium and allow them to cook for a few minutes, checking them often. Do not overcook them or they will turn to mush. As soon as they are tender, drain them into a colander and rinse with cool water to prevent further cooking.

Prepare the dressing while the potatoes continue to cool down. Add all of the dressing ingredients to a blender and blend until smooth.

Combine the potatoes, celery, red onion, dill, black pepper, and dressing in a large mixing bowl and stir gently until combined.

Sprinkle on a little more chopped dill and paprika to serve. Enjoy this dish warm or cold!

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Potato Salad

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