This potato salad is super simple and adds a fresh twist on the kind that you're used to! The Zesty Dill Cashew Spread gives it a kick, and the fresh chives and dill give it a delicious, seasonal punch! For my version, most of the ingredients were from my garden and local farmers' market. I used fresh lemon from my lemon tree, local new potatoes, garden radish, dill and chives.
1.5 lbs baby potatoes
½ cup Fauxmagerie Zengarry Zesty Dill Cashew Spread
½ cup plant-based mayo
2 tbsp fresh lemon juice
1.5 tbsp mustard
3 radishes, sliced
Option add chopped celery
handful chives or 2-3 green onion, sliced
1 dill pickle, finely diced
fresh dill to garnish, optional
salt and pepper to taste (I use black salt to add an egg flavour and add paprika)
Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender and drain with cold water. Set-aside until cool to the touch about 20 min.
While potatoes are cooking or cooling, great time to make the dressing. In a large bowl mix Zesty Dill Cashew Spread, mayo, lemon juice, mustard and stir.
Chop and add the chives, radish and stir.
When potatoes are cool enough to handle, cut into quarters. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings, fresh dill, radsih as needed.
Place in the fridge until completely cool – at least 1 hour.
Serve and enjoy.