I’ve got more spring flavors coming at you with this lovely cold potato salad, made with a creamy parsley cashew sauce. I personally like and tolerate regular potatoes just fine, but if you do not or need to avoid them, substitute sweet potato or cauliflower instead. If using cauliflower, you can lightly steam and cool it or keep it raw. With the sweet potato, I’d recommend peeling and cutting it into one-inch pieces, and either steaming or boiling it (you’ll need to adjust cooking time — it’ll need less).
Meanwhile, this sauce makes quite a bit, so know that you’ll have extra leftover for salads, veggie slices, roasted vegetables or even hard-boiled eggs. The sauce is completely dairy-free and full of refreshing, bright flavors from the lemon and parsley. It tastes incredible on the potatoes!
Also, please plan ahead for cooling the potatoes completely in the fridge and soaking the cashews. If you choose to let the salad marinate a bit, you’ll need to plan for that as well.
Cheers and enjoy!
P.S. If you didn’t catch the replay of my segment on KATU Afternoon Live from Monday, March 20, you can watch it HERE. I made my lemon dill avocado chicken salad.
- 1.5 lb mixed baby potatoes, cleaned and scrubbed
- 2 cups raw cashews, soaked for at least 2 hours
- 1 shallot bulb, peeled
- 1 small clove of garlic, peeled
- 2 Tbsp fresh lemon juice
- 1/4 tsp fresh lemon zest
- 1/4 cup + 2 Tbsp filtered water
- 1/4 cup full-fat coconut milk (I opened this little box since I didn’t need much)
- 1 cup fresh curly parsley
- 1 tsp sea salt plus more to taste, if needed
- Black pepper to taste
- Pinch of cayenne
- Place potatoes in a medium pot and fill with enough cold water to completely cover the potatoes. Add a generous dash of sea salt to the water. Bring to a boil and then reduce heat to medium-low and simmer about 15 minutes or until potatoes are tender, but not mushy and falling apart. Drain and set aside to cool. Then, place in fridge for at least a few hours or overnight.
- After cashews have soaked, rinse thoroughly and drain. Add to food processor with all the remaining ingredients. Pulse to combine, scraping down the sides with a spatula as needed. Blend until smooth, but still slightly gritty.
- After potatoes have completely cooled in the fridge for at least a few hours, slice them in half (if larger, slice into thirds or quarters) and place in large bowl. Spoon in desired amount of parsley cashew sauce (I used about 1/2 cup) and mix well. You can eat it right away or let it sit in the fridge to marinate a bit, but this is optional. Store any leftover cashew sauce in the refrigerator.
It’s been chilly, damp and drizzly in Portland lately. With weather like this, I want nothing more than a warm and hearty one-dish meal. To me, this one kind of tastes like a mixture of Thanksgiving and shepherd’s pie, and it’s straight up healthy comfort food. It’s an especially great meal to have after a hard training session since it’s full of good starchy carbohydrates. If you’re not a regular potato eater, add more sweet potato or use butternut squash instead. Make it what you need it to be for you and most importantly, enjoy!
Meanwhile, I recently got my personal training site up and running, which you can check out HERE. If you live in the Portland area and are looking to do personal training in NE (MLK and Alberta) or NW (near Pearl District/Nob Hill), be sure to hit me up. I am currently taking new clients!
And, on another note, I was on live TV last week! I had the opportunity to go on KATU Afternoon Live here in Portland and make my pumpkin caramel bars. It proved to be a lot of fun and looks as if I’ll be a guest again in the near future. Watch the replay HERE.
UPDATE: I also went on KATU Afternoon Live and made this recipe on November 23, 2016! Watch the replay HERE!
- 1 Tbsp extra virgin olive oil or grass-fed butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 lb ground turkey white or dark meat, or a combination of both
- 2 Tbsp fresh tarragon, chopped (*or 1 Tbsp dried)
- 1.5 tsp dried thyme
- Sea salt and black pepper to taste
- 1/2 – 2/3 cup good-quality chicken or turkey broth
- 5 medium Yukon gold potatoes, scrubbed and cut into 1-inch pieces (peel if desired)
- 1 medium white sweet potato, peeled and chopped
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 12 oz bag frozen peas
- Heat large pot over medium heat and add the olive oil or butter. Once heated, add the onion and garlic, and sauté 1-2 minutes. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue cooking until the meat is mostly browned (about 5 minutes), breaking up the large pieces with a wooden spoon or spatula as needed.
- Next, mix in the yellow potatoes, sweet potato, broth and thyme. *Note: if using dried tarragon, add now. Add more sea salt and black pepper to taste. Stir well and reduce heat to medium-low. Cover pot with a lid and allow mixture to cook for 10-12 minutes, stirring occasionally.
- After 10-12 minutes, add the fresh green beans and frozen peas. If needed, add a bit more broth. Cover again and cook 5-6 more minutes or until potatoes and beans are tender.
- Stir in the fresh tarragon. Taste and add more sea salt and/or black pepper, if desired. Serve.
Yields: ~6 servings