Creamy Potato Salad with Peas & Mint - Vegan Recipe
A classic potato salad with a twist! Creamy cashew dressing, pops of sweet peas, and a hit of fresh mint make this one seriously satisfying dish.
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Cooking tools:
- Food processor
- Blender
- Pepper mill
- Pot
- Stove
- Kettle
- Colander
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paring knife
- Serving bowl
- Spoon
Ingredients
- [For the salad:]
- 1kg baby white potatoes, washed (or any other potato that’s good for salad)
- 1 1/2 cups frozen peas
- 1/2 medium red onion, cut into half-moons
- 1/2 cup tightly packed mint, chopped
- 3 tablespoons lemon juice
- Pepper, to taste
- Coconut bacon, to top (optional)
- [For the dressing:]
- 1/3 cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- 8-10 tablespoons water
- 1 teaspoon salt
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