Today I have one final preview recipe from within the new One Ingredient Transformation Course to share with you. This is one of the dishes that I’ve created specifically for my 8-week healthy eating program, which is open for early-bird registration this week. The reviews so far have been fantastic and if you haven’t already, you should really go check it out 😉
I’ve always had a troubled relationship with potato salad… Back in the day, I never liked the traditional version. The mayonnaise and vinegar and eggs – it was just way too much, even when I didn’t care how healthy I was eating. Fast forward to my vegan days, and we have the same problems: heavily processed fake “veganaise” really doesn’t make things much better.
This recipe, however, changes everything. It’s proof that unprocessed cooking often results in better tasting meals. Here we have a completely One Ingredient, whole-food potato salad that gets its creaminess from blended cashews and its acidity from lemon juice, along with copious amounts of fresh herbs. It’s an incredibly flavorful and balanced bite that has everything you want from potato salad, minus the mouthful of oil.
Makes 4-6 side servings
- 10 red potatoes
- 2/3 cup raw cashew
- 2/3 cup water
- 2 teaspoons apple cider vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 3 stalks celery
- 3 tablespoons red onion
- 2 sprigs fresh dill
- 2 tablespoons chives
- Salt & Pepper, to taste
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.
Begin boiling a stockpot of water. Then, rinse and slice about 10 small red potatoes into quarters and carefully drop them into the water once it reaches a boil. Let these cook for about 15 minutes until fully softened.
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. Blend until completely smooth.
Once the potatoes are fully cooked, carefully drain them through a colander and rinse them with cold water to stop the cooking process. Then, add them to a large mixing bowl with some lemon juice and a pinch of salt & pepper.
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. 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.
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 & pepper to taste.