800 grammes white potatoes 2 stalks celery chopped 20 grammes fresh dill finely chopped 20 grammes fresh chives finely chopped 100 grammes capers Cracked black pepper to garnish
For the sauce:
2 cups raw cashews (180 grammes) previously soaked in mineral water for at least one hour. 3 tbsp classic dijon mustard 2 tbsp apple cider vinegar 1 tbsp lemon juice 1 tsp honey or maple syrup 1 whole clove garlic, peeled 1 tsp salt 300 ml water
A classic in its plant based version. Absolutely delicious, satisfying and best eaten cold as leftovers. Perfect for making in batches for one or two people kept in the fridge. Recipes like this make eating healthy and plant based an absolute joy! Serve with a side of fresh greens and pickles for maximum pleasure.
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Put water to boil in a medium to large sauce pan. Meanwhile, peel the potatoes and chop them into 4×4 ct. pieces. Throw the potatoes in the boiling water for 12-15 minutes or until easily pierced with a fork or knife. Drain and set aside to cool.
Using a high speed blender, process the cashews, mustard, apple cider vinegar, lemon juice, honey, garlic, salt and water until a ver smooth consistency is achieved.
Assemble the salad in a big salad bowl by tossing the potatoes together with the celery, dill, chives and capers. Pour in the sauce and mix well. The consistency should be quite liquid – don’t worry about this, as the potatoes will absorb a lot of the sauce. Garnish with cracked black pepper and enjoy.