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Creamy Potato Salad with Cashew Dressing and Fresh Basil

 
Creamy Potato Salad with Cashew Dressing and Fresh Basil
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.88

$1.88 per serving

18 people like this recipe

18 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 father's day,4th of july,summer,gluten-free,dairy-free,gluten free,dairy free salad
spoonacular Score:86%

Spoonacular Score: 86%

 

Creamy Potato Salad with Cashew Dressing and Fresh Basil might be just the side dish you are searching for. One serving contains 294 calories, 8g of protein, and 17g of fat. This recipe serves 6 and costs $1.87 per serving. 18 people were impressed by this recipe. The Fourth Of July will be even more special with this recipe. If you have almond milk, baby potatoes, dijon grain mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is great. Try Sunday’s Special House Dressing – looking for a salad dressing that is creamy, spicy, and filled with fresh herbs? You can make this salad dressing at home easily, Roasted Cauliflower Salad with Creamy Cashew Dressing, and The Old Spaghetti Factory Creamy Pesto Dressing – fresh tasting salad dressing is hard to be beat for similar recipes.

Ingredients

Servings:
3 Tbsps
3 Tbsps almond milk
almond milk
1.54 lb
1.54 lb baby potatoes
baby potatoes
0.75 cups
0.75 cups fresh basil leaves
fresh basil leaves
1.5 Tbsps
1.5 Tbsps fresh chives
fresh chives
1 Tbsp
1 Tbsp fresh mint leaves
fresh mint leaves
2 Tbsps
2 Tbsps trimmed fresh parsley
trimmed fresh parsley
0.5 cups
0.5 cups fresh peas
fresh peas
some
some black fresh ground pepper
black fresh ground pepper
1 tsp
1 tsp honey dijon mustard
honey dijon mustard
3
3  lemon (juice)
lemon (juice)
0.25
0.25  kalamata olives
kalamata olives
3 Tbsps
3 Tbsps nutritional yeast
nutritional yeast
0.25 cups
0.25 cups olive oil
olive oil
0.75 cups
0.75 cups raw cashews
raw cashews
1 tsp
1 tsp rice vinegar
rice vinegar
1.5 tsps
1.5 tsps sea salt
sea salt
1 tsp
1 tsp whole grain dijon mustard
whole grain dijon mustard
3 Tbsps almond milk
3 Tbsps
almond milk
1.54 lb baby potatoes
1.54 lb
baby potatoes
0.75 cups fresh basil leaves
0.75 cups
fresh basil leaves
1.5 Tbsps fresh chives
1.5 Tbsps
fresh chives
1 Tbsp fresh mint leaves
1 Tbsp
fresh mint leaves
2 Tbsps trimmed fresh parsley
2 Tbsps
trimmed fresh parsley
0.5 cups fresh peas
0.5 cups
fresh peas
some black fresh ground pepper
some
black fresh ground pepper
1 tsp honey dijon mustard
1 tsp
honey dijon mustard
3  lemon (juice)
3
lemon (juice)
0.25  kalamata olives
0.25
kalamata olives
3 Tbsps nutritional yeast
3 Tbsps
nutritional yeast
0.25 cups olive oil
0.25 cups
olive oil
0.75 cups raw cashews
0.75 cups
raw cashews
1 tsp rice vinegar
1 tsp
rice vinegar
1.5 tsps sea salt
1.5 tsps
sea salt
1 tsp whole grain dijon mustard
1 tsp
whole grain dijon mustard

Equipment

food processor
food processor
blender
blender
bowl
bowl
pot
pot
food processor
food processor
blender
blender
bowl
bowl
pot
pot


Instructions

Read the detailed instructions on Food and Spice

Price Breakdown

Cost per Serving: $1.88
Ingredient
3 tablespoons almond milk
700 grams baby potatoes
¾ cups fresh basil leaves
1.5 tablespoons fresh chives
1 tablespoon fresh mint leaves
2 tablespoons trimmed fresh parsley
½ cups fresh peas
some black fresh ground pepper
1 teaspoon honey dijon mustard
3 lemon (juice)
¼ kalamata olives
3 tablespoons nutritional yeast
¼ cups olive oil
¾ cups raw cashews
1 teaspoon rice vinegar
1.5 teaspoons sea salt
1 teaspoon whole grain dijon mustard
Price
$0.09
$5.14
$0.71
$0.13
$0.12
$0.32
$0.64
$0.02
$0.10
$0.61
$0.01
$0.88
$0.64
$1.73
$0.02
$0.04
$0.09
$11.29

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
291 Calories
8g Protein
16g Total Fat
30g Carbs
29% Health Score
Limit These
Calories
291
15%

Fat
16g
26%

  Saturated Fat
2g
16%

Carbohydrates
30g
10%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
618mg
27%

Get Enough Of These
Protein
8g
16%

Vitamin K
52µg
50%

Vitamin C
36mg
45%

Manganese
0.56mg
28%

Copper
0.52mg
26%

Vitamin B6
0.45mg
22%

Potassium
743mg
21%

Magnesium
83mg
21%

Fiber
4g
20%

Phosphorus
180mg
18%

Iron
2mg
15%

Vitamin B1
0.2mg
14%

Vitamin E
1mg
10%

Zinc
1mg
10%

Folate
39µg
10%

Vitamin A
436IU
9%

Vitamin B3
1mg
9%

Selenium
4µg
6%

Vitamin B5
0.54mg
5%

Calcium
44mg
4%

Vitamin B2
0.07mg
4%

covered percent of daily need

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