Greek Potato Salad
6 large russets, diced and skins on (or off, your choice!!)
1/2 red onion, diced
1 1/2 cups cashew cream
3 tbsp Dijon mustard
1/4 cup of dill, chopped
salt and pepper to taste
Paprika to garnish
-In a stockpot, add potatoes and enough cold water to cover them.
-Simmer on medium for about 20 minutes, until potatoes are tender, then drain.
-Cool potatoes for 10 minutes on a baking sheet.
-In a large bowl, combine cashew cream, dijon mustard, onions, dill, salt and pepper, mix well.
-Add the cooled potatoes to the cashew mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.
Notes: For the cashew cream, I use apple cider vinegar rather than lemon. For making 1 1/2 cups, I used 2 tsp of ACV.