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+ servings

Creamy 3 Potato Salad

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Ingredients

  • 5 Baby Red Potatoes
  • 4 Russet Potatoes
  • 1 Sweet Potato
  • 1 Red Pepper diced
  • 1 Shallot diced
  • 3/4 Cup Raw Cashews soaked overnight
  • 1/4 Cup Stone Ground Mustard
  • 3 Tablespoons Full Fat Canned Coconut Milk
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Salt
  • 1/3 Cup Filtered Water
  • 1/2 tablespoon Minced Garlic
  • 2 Tablespoons Diced Dill Pickles
  • 2 Tablespoons Fresh Dill

Instructions

  • Add the 3/4 cup cashews to a bowl and fill with filtered water, let soak overnight.
  • Use a peeler and remove any spots or eyes from the potatoes, then give them a good scrub and rinse.
  • Next chop the potatoes into pieces about 1/2 inch thick, try to make them all the same size, that way they will cook evenly.
  • Add the potatoes to a pan and fill with room temperature filtered water and a pinch of salt, bring to a boil and then lower the temp to medium/low to keep a soft boil going. It should take anywhere from 10 - 20 minutes for them to cook depending on the size of the potatoes and how large a pan you use, watch and test with a fork often after the 8 minute mark.
  • Dice the red pepper and shallot. You are welcome to use any crunchy veggies that you prefer.
  • To make the sauce, drain and rinse the soaked cashews. Then add to a blender with the mustard, coconut milk, pepper, salt and water. Blend until smooth. Add to a large bowl mixing and mix in the garlic, diced dill pickles, fresh dill, diced red pepper and shallot. Stir everything together.
  • Drain the potatoes and mix into the large mixing bowl, top with a little more fresh dill, and that’s it!
Servings: 8