This potato salad is next level, give it a try to really impress your guests this summer. Instead of heavy mayo its dressed with a delicious cashew aioli and finished with lots of fresh herbs. My idea of food heaven!!
Prep time 20mins (pre soak your cashews for 2hours before)
Cook time 30 mins
600g new potatoes
1 red onion, thinly sliced
100ml white wine vinegar, cider vinegar is fine
1tsp caster sugar
1tsp salt
130g cashews, presoaked in water for 2 hours, drained
200ml water
2 garlic cloves, crushed
Juice of 1/2 lemon
1tbsp extra virgin olive oil
Handful of chopped dill and parsley
Put your potatoes in a sauce pan and cover with cold water, bring it to a boil and turn down to simmer for 15mins, or until the potatoes are nice and tender.
While the potatoes are cooking, put the onions in a bowl and pour over the vinegar, caster sugar and a small pinch of salt.
In a blender add your drained cashews, water, garlic and lemon juice and blitz until smooth, add a little more water if it get to thick to blend smoothly, taste and season with salt to suit you, your aioli is ready.
Once you are happy that your potatoes are cooked drain them, leave for a minute without a lid and let them steam.
Now pour into a big serving bowl spoon over your aioli, drizzle your olive oil over an top with the pickled onions and freshly chopped herbs.
Enjoy!!
The longer you soak the cashews the creamier the flavour, but if your in a rush 15 mins will suffice.
