I'm actually quite a fan of mayo... but I know a lot of people who just can't stand it. I guess something about the jiggly, slick texture? But, anyone, this recipe is for those peeps! Check out my Red White and Blue, Mayo-Free Potato Salad.
Mayo-Free Potato Salad
- 2 lbs creamer potatoes (I got a variety of red, white, and purple potatoes)
- 1/2 lb string beans, washed and cut into 1-2 inch pieces
- 3 stalks celery, chopped
- 2 eggs, hardboiled and chopped (optional)
Fill a medium size pot with water and bring to boil. Add potatoes (whole) and boil about 10 minutes, or until fork tender. Drain and let cool for a few minutes. Meanwhile, steam the string beans in a basket steamer (you can also set a colander of a pot of boiling water). Using this method helps retain the nutrients by preventing them from leaching out into the water.
Steam string beans for about 5 minutes (don't let them get soggy).
Make the Cashew Mayo.
- 1 cup cashews
- 2 lemons, juiced
- 2 cloves garlic
- 1/4 cup dill
- 1 tbsp mustard
- 1 tsp smoked paprika (optional)
- Salt to taste
In a high speed blender, blend all ingredients until smooth.
To finish: Dice the potatoes to desired size and throw in a large bowl with string beans, celery, and eggs. Pour the Cashew Mayo over them, toss, and cover to let the potatoes soak up the dressing. Salt to taste and enjoy!