Herby Potato Salad – by Olive the Best team member, Janice Robinson
by Olive the Best | Feb 10, 2023 |
Everyone loves potato salad especially when it comes to gatherings and summer barbecues.
There's always the trusted "the recipe my mother made" go to that can be relied on but here's a flavourful twist on potato salad that will delight your taste buds.
Prep Time15 minsCook Time15 minsTotal Time30 mins
2 lbs baby new potatoes
3 cloves garlic
kosher salt
½ cup raw cashews, soaked in hot water for 30 minutes, then drain
1 tbsp grainy mustard
½ cup Olive the Best Milanese Gremolata Olive Oil
1 cup fresh basil, chopped
¼ cup fresh dill, chopped
6 chives chopped
Maldon salt flakes and pepper to taste
1 pinch crushed red pepper flakes
1 lemon, juiced
1Place potatoes, garlic and a tbsp. Kosher salt into a large pot and fill with water.
2Bring to a boil over high heat and then reduce heat to medium, simmer 10-15 minutes or until potatoes are fork tender.
3Drain and allow to cool at room temperature.
4Meanwhile, combine the cooked garlic, drained cashews, mustard and EVOO into a food processor or blender. Pulse until smooth and creamy.
5Cut the potatoes in half and place in a large bowl. Add the cashew sauce, basil, dill, chives, lemon juice and Maldon salt flakes, pepper and crushed red pepper flakes.
6Toss well to combine. Taste and adjust salt and pepper to your liking.
7Serve room temperature or chilled.
Note: With mayonnaise not being an ingredient, letting it sit out is worry free.
Ingredients
2 lbs baby new potatoes
3 cloves garlic
kosher salt
½ cup raw cashews, soaked in hot water for 30 minutes, then drain
1 tbsp grainy mustard
½ cup Olive the Best Milanese Gremolata Olive Oil
1 cup fresh basil, chopped
¼ cup fresh dill, chopped
6 chives chopped
Maldon salt flakes and pepper to taste
1 pinch crushed red pepper flakes
1 lemon, juiced
Directions
1Place potatoes, garlic and a tbsp. Kosher salt into a large pot and fill with water.
2Bring to a boil over high heat and then reduce heat to medium, simmer 10-15 minutes or until potatoes are fork tender.
3Drain and allow to cool at room temperature.
4Meanwhile, combine the cooked garlic, drained cashews, mustard and EVOO into a food processor or blender. Pulse until smooth and creamy.
5Cut the potatoes in half and place in a large bowl. Add the cashew sauce, basil, dill, chives, lemon juice and Maldon salt flakes, pepper and crushed red pepper flakes.
6Toss well to combine. Taste and adjust salt and pepper to your liking.
7Serve room temperature or chilled.
Note: With mayonnaise not being an ingredient, letting it sit out is worry free.
Herby Potato Salad – by Olive the Best team member, Janice Robinson
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