Creamy and Crunchy Potato Salad serves 8; the dressing makes 1 ¾ cups Recipe from The Blender Girl by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.
2 3/4 pounds (1.2kg) potatoes, peeled and cut into 1-inch (2.5cm) cubes
1 tablespoon natural salt, plus more to taste
1 bunch green onions (white and green parts), finely chopped
1/2 cup diced red onion
1 cup diced red bell pepper
1 cup diced celery
1 cup peeled, seeded, and diced cucumber or 1 cup broccoli slaw
1 bunch flat-leaf parsley, finely chopped
Freshly ground black pepper
1/4 cup water
1/4 cup extra-virgin olive oil
1 cup raw unsalted cashews, soaked
1/4 cup chopped cauliflower florets
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons stone-ground mustard
1 1/4 teaspoons yellow mustard
2 teaspoons apple cider vinegar
3 tablespoons fresh lemon juice
1 teaspoon coconut sugar or other sweetener
1/2 teaspoon natural salt
To cook the potatoes, place them in a large pot and add cold water to cover. Add the salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 8 minutes, just until fork-tender. (You don’t want to overcook your potatoes, or you will end up with a mash rather than a chunky salad.) Drain the potatoes, rinse them with cold water, and drain them again thoroughly. Allow them to cool completely.
To make the dressing, throw all of the dressing ingredients into the blender, and blast on high for about 1 minute, until smooth and creamy.
To assemble the salad, transfer the cooled potatoes to a large bowl. Add the green onions, red onion, red bell pepper, celery, cucumber (or broccoli), and parsley. Pour on the dressing and fold in gently, keeping the potatoes as intact as possible. Season with salt and pepper to taste. Serve chilled or at room temperature. The salad will keep in the fridge for up to 5 days.
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