Easy, Creamy 3 Potato Salad Recipe with Aaron! Healthy Grocery Girl

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Peel and scrub the potatoes, removing any spots or eyes.

Chop the potatoes into even-sized pieces: sweet potatoes into rounds about a quarter inch thick, and baby reds and Yukon Gold into pieces about half inch thick.

Place the chopped potatoes in a pot and cover with room-temperature filtered water.

Add about half a teaspoon of salt to the water.

Turn the heat on high and bring the water to a boil, then reduce to a simmer and cook for 10 to 20 minutes, testing for doneness at the 10-minute mark.

While the potatoes boil, chop the red pepper and shallot for the salad.

Soak 3/4 cup of cashews overnight, then drain and rinse them.

In a blender, combine the soaked cashews, 3 tablespoons of coconut milk, mustard, 1/4 teaspoon of pepper, and 1/4 teaspoon of salt, along with about 1/3 cup of water, and blend until creamy.

In a large mixing bowl, add the blended cashew sauce, minced garlic, diced dill pickles, and chopped fresh dill, and mix well.

Once the potatoes are cooked to about 90% doneness, drain them and add them to the mixing bowl with the sauce.

Gently mix the potatoes with the sauce while they are still hot, being careful not to crush them.

Top the salad with additional fresh dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens