Creamy potato salad

Preparation

 

1. Before starting, measure 2/3 cup raw cashews in a bowl. Cover them with several inches of water and allow them to soak and soften for at least 30 minutes, or up to 6 hours.
2. Drain the cashews of their soaking water and add them to a blender with 2/3 cup of water, 2 teaspoons apple cider vinegar, and a pinch or two of sea salt.
3. Blend until completely smooth.
4. Once the potatoes are fully cooked, carefully drain them through a colander and rinse them with cold water to stop the cooking process.
5. Then, add them to a large mixing bowl with some lemon juice and a pinch of salt and pepper.
6. Thinly slice 3 stalks of celery, very finely dice about 2-3 tablespoons of red onion, chop up 2-3 sprigs of fresh dill (about 2 tablespoons), and grate a tiny 1/4 teaspoon lemon zest.
7. Then, add the cashew cream to the potatoes along with all these ingredients (celery, onion, dill, zest) and carefully mix – clean hands are the perfect tool for this job.
8. Finally, cover the bowl with foil and allow to completely chill before serving with an (optional) garnish of fresh chives and a little more salt and pepper to taste.