Potato salad is a summer staple at our house. I use baby potatoes, so there is no peeling involved!!
This recipe is hearty and cheesy and sure to stick to your ribs. Use asparagus if it's in season, or sugar snap peas if not. Lots of fresh dill and freshly ground pepper gives it a traditional flavour.
1 lb baby potatoes, halved
1 lb asparagus, chopped in 1 inch pieces (or use 1 cup sugar snap peas)
2 cups baby spinach
2-3 Tbsp fresh dill, chopped
1/2 container Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
Juice from 1/2 a lemon
3 Tbsp unsweetened almond milk
salt and freshly ground pepper to taste
2 vegetarian sausages sliced into rounds
Boil the baby potatoes until just softened. Don't overcook. In the last 2 minutes of cooking time add the chopped asparagus. Drain and place in a large bowl.
While the potatoes are cooking fry up the sausage rounds. Add to the bowl.
Mix the dressing by whisking together the cashew cheese, lemon juice, almond milk and salt and pepper.
Add the dressing to the potatoes, asparagus and sausages. Add the spinach and dill and toss to combine. The spinach should wilt slightly.
Serve warm or cold.