I am a fan of all things potatoes, roasted, mashed, in soup, covered in buttery goodness, but this time of year, when my garden is full of herbs, I wanted something super herby, garlicky and light. This is where this vegan herby potato salad came from. This is the inspiration that led me to create this vegan herby potato salad!
The cashews, garlic and oil blended make a creamy coating, but the roughly chopped herbs give the salad some light and freshness. The best part of this recipe, in my opinion, is it takes less than 30 minutes to make with using pantry staples and only dirties two dishes, which means more time eating and less time cleaning!
2 lbs potatoes
3 cloves of garlic
½ cup cashews, soaked in warm water for 15 min
1 tablespoon seedy dijon mustard
1/3 cup extra virgin olive oil
1 cup fresh chopped basil
¼ cup fresh cut dill
fresh chives chopped
¼ cup fresh-cut parsley, roughly chopped
1 tablespoon crushed red pepper
Juice of 1 lemon
Boil the potatoes in a well-seasoned pot of water
While the potatoes are boiling, add the cashews, garlic, mustard and olive oil into a blender and blend. Add extra olive oil if the mixture is too thick.
Roughly chop the herbs.
Once the potatoes are boiled, drain and toss in a bowl with some olive oil. Add the cashew and oil mixture, and coat. Toss in the chopped herbs.
Season to taste and garnish with some crushed red pepper and the lemon juice.