Potato and Basil Salad with Creamy Cashew Mayonnaise


Serves 6

3 pounds small red, purple and or yellow potatoes
1 cup cashew butter
3 to tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons honey
1/2 teaspoon salt
1 garlic clove, minced
1 bunch scallions, chopped (include green tops)
1/3 cup chopped basil leaves
1/2 teaspoon coarse black pepper

  1. Scrub and quarter potatoes. Combine in a large saucepan with 1/2 teaspoon salt and water to cover. Bring to a boil, reduce heat and simmer until the potatoes are tender, about 20 minutes. Let cool.
  2. While potatoes are cooking, make cashew mayonnaise: combine cashew butter, 3 tablespoons of the vinegar, olive oil, honey, garlic and salt in a small food processor or blender. Puree until smooth and creamy, adding water a tablespoon at a time to reach desired consistency. Taste and adjust seasonings, adding more vinegar if needed.
  3. Combine cooled potatoes in a large bowl with scallions and basil leaves. Add just enough cashew mayonnaise to light coat potatoes, and toss gently to mix. Sprinkle with black pepper. Refrigerate until chilled and serve cold.