Potato Salad
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.
Serves: 6-8
Prep Time: 20 min
Cook Time: 25 min
Ingredients
Directions
1 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.
2 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.
