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.
Place potatoes, garlic and a tbsp. Kosher salt into a large pot and fill with water.
Bring to a boil over high heat and then reduce heat to medium, simmer 10-15 minutes or until potatoes are fork tender.
Drain and allow to cool at room temperature.
Meanwhile, combine the cooked garlic, drained cashews, mustard and EVOO into a food processor or blender. Pulse until smooth and creamy.
Cut 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.
Toss well to combine. Taste and adjust salt and pepper to your liking.
Serve room temperature or chilled.
Ingredients
Directions
Place potatoes, garlic and a tbsp. Kosher salt into a large pot and fill with water.
Bring to a boil over high heat and then reduce heat to medium, simmer 10-15 minutes or until potatoes are fork tender.
Drain and allow to cool at room temperature.
Meanwhile, combine the cooked garlic, drained cashews, mustard and EVOO into a food processor or blender. Pulse until smooth and creamy.
Cut 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.
Toss well to combine. Taste and adjust salt and pepper to your liking.
Serve room temperature or chilled.
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