Summer Potato Salad
Potatoes have more potassium than a banana, are naturally anti-viral, and are one of the best plant sources of lysine, an essential amino acid the body cannot produce on its own. This recipe skips the mayonnaise and uses a dairy-free cashew dressing instead, so every ingredient is working for your healing, not against it. My kids had it gone in 30 minutes the first time I made it.
Servings 4
Equipment
- 1 Steamer
- 1 Blender
Ingredients
- 10 Organic small to medium potatoes
- 5 stalks Organic celery
- 1 Organic red bell pepper
- 3 stalks Organic green onions
Dressing ingredients
- 1 tbsp Organic mustard powder
- 1 cup Organic soaked cashews
- ½ clove Organic garlic
- ½ cup Organic scallions
- 1 Organic Lemon juiced
- 1 tbsp Raw honey
- 1 pinch Sea salt
- 1 tsp Organic smoked paprika
Instructions
- Steam the potatoes.
- While the potatoes are steaming, chop the celery stalks and red bell pepper into small pieces, and finely slice the green onions.
- Once your potatoes are cooked, cool them and cut them in cubes.
- Add the vegetables.
Dressing Instructions
- Add all ingredients to a blender except the scallions.
- Blend until smooth.
- Stir gently into your potato mixture, cover, and chill for at least an hour or up to overnight to let the flavors develop.
- Once you serve, garnish with scallions on top.
