A simple, yet rich cashew sauce gives this potato salad its deliciously light coating and offers a pleasant diversity from the familiar mayo base.
Fresh herbs and broccoli turn this summer salad into a winning side dish. Make it super creamy by increasing the cashew and water to 1 cup each.
Ingredients:
2 lbs. potatoes, with skin, cut into bite-size pieces
1 lb. yams, peeled, cut into bite-size pieces
1/4 cup apple cider vinegar, divided
1 large broccoli crown, cut into bite-size florets
1 large carrot, shredded
6 strips Lightlife Fakin' Bacon (optional)
½ cup finely minced fresh parsley
½ cup finely minced fresh mint leaves
¼ cup finely minced fresh basil leaves
1 ½ tsp. salt freshly ground pepper
1/2 cup raw cashews
1/2 cup water
Directions:
Place the yams into separate 2 to 3-quart saucepans and cover the potatoes with water; cover the two pans and bring to a boil over high heat;
reduce heat to medium and simmer for 4 to 5 minutes or just until fork tender; immediately drain the water from each pan and add 2 Tbs. of the apple cider vinegar to each pan;
toss well to coat the potatoes, pour out the excess vinegar, and transfer both to a large bowl.
Rinse one of the saucepans briefly, fill it 2/3 full with water, cover, and bring to a boil over high heat; in batches, blanch the broccoli for 1 1/2 minutes or until just fork tender, but still firm;
use a slotted spoon to remove the florets to a dish to cool; drain excess liquid and add the blanched broccoli to the bowl with the potatoes.
Add the carrot, Fakin' Bacon, parsley, mint, basil, salt, and pepper. Combine the cashews and water in the blender and blend on high speed until smooth and creamy; add the cashew sauce to the potatoes and mix gently with a wooden spoon to coat all the ingredients; adjust seasonings if needed and enjoy immediately or chill and serve later.
Visit Zel's blog with more fantastic recipes at www.nutgourmet.wordpress.com
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