Prep: 20 minutes Cook: 25 minutes
By Cathy Fisher
The most common reaction I get from people trying this salad for the first time is, "It tastes like potato salad"; This healthful version of potato salad is just as comforting and satisfying as tradition versions, but without any eggs, oil, or salt.
- For the salad:
- 3 pounds red potatoes, unpeeled, cut into about 3/4-inch chunks
- 3 stalks celery, sliced or chopped
- 1/2 cup finely chopped red onion
- 1 medium, ripe avocado, chopped (optional)
- 2 tbsp fresh dill, chopped
- For the dressing:
- 1/2 cup water
- 2 ounces raw unsalted cashews
- 3 tbsp lemon juice
- 2 tbsp mustard (I like Dijon or stone ground)
- 1 clove garlic, sliced
- 1/2 tsp ground cumin
Place all of the dressing ingredients (water, cashews, lemon juice, mustard, garlic, and cumin) into a blender, and set aside for at least 15 minutes (so the cashews can soften).
Cover the potatoes with cold water in a large pot and bring to a boil over high heat, uncovered. Reduce the heat to medium-high, and continue to cook until the potatoes are tender but not falling apart when pierced with a knife, about 15 to 20 minutes. Drain and rinse under cold water.
Place the cooked potatoes, celery, red onion, avocado (if using), and dill into a large bowl.
Blend the dressing ingredients until smooth. Stir the dressing into the salad. Serve immediately or after chilling for an hour.
Notes: You can use any kind of potato, but red potatoes are traditional since they hold together well and look nice.
You can use 1 teaspoon of dried dill instead of fresh, but there's nothing like fresh herbs in a salad.
For a lower-fat dressing, substitute 2/3 cup of cooked white beans for the cashews.