Creamy Cashew Potato Salad

Enjoy a Lighter, Homemade Cashew Potato Salad

Creamy Cashew Potato Salad

Instead of traditional mayonnaise made with eggs, this potato salad uses a homemade cashew-based ‘mayo’ for a wonderfully nutty, light, and clean flavor. It’s a fantastic option for those watching their diet or simply seeking a healthier alternative. The subtle richness of cashews complements the potatoes beautifully, making it a delightful dish that’s perfect on its own or as a sandwich filling.

Recipe Info

  • Category : Salad
  • Ingredient Category : Vegetables
  • Occasion : Nutritious food
  • Cooking : Boiled
  • Servings : 3 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients

  • Boiled Potatoes
  • Boiled Eggs (Optional)
  • Carrot
  • Onion
  • Broccoli
  • Salt

Homemade Cashew ‘Mayo’

  • 150g raw cashews
  • 1/2 small onion
  • 20-50g water (for consistency)
  • 3 Tbsp olive oil
  • 2 Tbsp honey
  • 2 Tbsp vinegar
  • 1 tsp minced garlic
  • Pinch of salt

Cooking Instructions

Step 1

While the potatoes are boiling, prepare the other ingredients for the salad. (Note: Boiled eggs are optional; the salad is delicious without them.) Add the carrot to the pot with the potatoes to cook briefly, then finely dice it. Trim the broccoli into small florets, lightly blanch them, and then finely chop. If using boiled eggs, finely dice only the whites and reserve the yolks for garnish.

Step 1

Step 2

Finely mince the onion. Soak it in cold water with a splash of vinegar for about 5 minutes to mellow its sharpness. Drain thoroughly and gently squeeze out excess water.

Step 2

Step 3

While still warm, mash the boiled potatoes using a fork or a potato masher until smooth. Aim for a creamy consistency, but leaving some texture is perfectly fine.

Step 3

Step 4

Add the diced carrot, minced onion, and chopped broccoli to the mashed potatoes. If using, add the diced egg whites now. Keep the broccoli florets separate for garnish.

Step 4

Step 5

Now, let’s make the cashew ‘mayo’. In a blender, combine 150g raw cashews, the chopped 1/2 onion, 20-50g water, 3 Tbsp olive oil, 2 Tbsp honey, 2 Tbsp vinegar, 1 tsp minced garlic, and a pinch of salt. Blend until very smooth, scraping down the sides of the blender as needed. Add more water, up to 50g, if you prefer a thinner consistency.

Step 5

Step 6

Pour the cashew ‘mayo’ over the potato mixture and gently fold until everything is evenly coated. Adjust the amount of cashew ‘mayo’ to your preference. Finally, add the reserved broccoli florets and toss lightly to combine.

Step 6

Step 7

Serve the potato salad in a nice bowl. An ice cream scoop can help create a neat shape. Crumble the reserved egg yolks finely and sprinkle them over the top for an attractive garnish.

Step 7

Step 8

To make a healthy and satisfying cashew potato salad sandwich, toast two slices of bread until golden and crisp. Spread a thin layer of ketchup or mustard on each slice. Generously spread the cashew potato salad on one slice, then top with the other. Cut as desired. Enjoy this wholesome and delicious meal!

Step 8



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