Creamy Potato Salad with Cashew Dressing and Fresh Basil

2 steps · 45 min total

1. 01

   Boil the Potatoes

   Bring a large pot of water to a boil. Add the baby potatoes, then reduce the heat to medium and cook until they are fork tender, which usually takes about 10 to 12 minutes. You want them cooked through but still holding their shape, not mushy.
2. 02

   Make Dressing and Assemble

   Drain the cooked potatoes well and let them cool for at least 10 minutes. Once cooled, transfer them to a large bowl and add the peas, basil leaves, and olives (if you're using them).

   Meanwhile, make the cashew dressing: combine all the dressing ingredients in a small blender or food processor. Pulse until the mixture is completely smooth and creamy. If it seems too thick to pour, add a bit more olive oil or almond milk, a teaspoon at a time, until it reaches the right consistency.

   Taste the dressing for seasoning and adjust the nutritional yeast, salt, and pepper as needed. Pour the dressing over the potatoes and other ingredients, then toss gently to coat everything evenly. Serve immediately, or chill for later.