Potato Salad

Preparation time 10 min
Cooking time 30 min
This recipe keeps for 4 days

Ingredients (4 servings)

Dressing

• 1 1/2 cup White beans, boiled, with salt (canned or home-cooked)
• 2/3 cup Oat milk (any plant based milk)
• 1/3 cup Cashews
• 1 clove Garlic, raw (more to taste)
• 1 tbsp Yellow mustard (dijon)
• 2 tbsp Apple cider vinegar
• 1/2 tsp Salt

Quinoa

• 1 cup Quinoa, uncooked
• 2 cup Water

Salad

• 900 g Potatoes, raw (preferably small)
• 1 medium Red onion (chopped)
• 1 stalk, medium Celery, raw (chopped)
• 1 medium Red bell pepper (chopped)
• 15 g Dill, fresh (chopped)

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Instructions

1. Soak the cashews
   First up, soak the cashews in warm water for at least 2 hours.
   Option: to speed up the process, cover cashews in boiling water and let them sit for 30 minutes.
2. Boil the potatoes
   While Cashews are soaking, add the potatoes to a large pan and cover with water. Bring to a boil and cook for 15 - 20 minutes until potatoes are tender and easily pierced by a fork. Drain and let the potatoes cool slightly.
3. Cook the quinoa
   Rinse the quinoa to get rid of the bitterness. In a small pot, combine quinoa and water. Bring to a boil over medium-high heat, then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork.
4. Prepare the vegetables
   Chop the onion, celery and red bell pepper.
5. Prepare the dressing
   To prepare the dressing place all ingredients in a high speed blender. Blend until the mixture is creamy, scraping down the sides as necessary. Taste and adjust flavors as needed.
6. Assemble the salad
   Chop the boiled potatoes into bite size pieces and add them to a large mixing bowl along with the chopped vegetables and quinoa. Top with the dressing and chopped dill and stir to coat.
7. How to store
   Leftovers keep in the refrigerator for up to 4 days.

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Nutrition

One serving contains 531 calories, 20 grams of protein, 9 grams of fat, and 95 grams of carbohydrates.

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