Crispy potato salad with cashew sauce
A classic potato salad is good, but in the meantime, would you like something different? Try this crispy potato salad with oven-crispy potato wedges as the main course instead of boiled or steamed potatoes. Accompanied by all things good and fresh and topped with a full-flavoured and tasty cashew mayonnaise. A great dish for a party or a casual dinner. Suitable for salad lovers big and small (and in fact, for anyone who doesn’t care much for salad, as this salad has a really rich flavour and a really filling content!). As easy as ever to prepare and doesn’t take long to prepare – try it and see for yourself!
Servings: 2-3 people
Preparation time: 1 hour (if you use steamed potatoes, it will take less time).
Difficulty: Easy
You will need:
- 1 kg small baby potatoes with skin (or regular potatoes, cut into 4-6 cubes).
- 2 teaspoons coconut oil
- 230 g fresh cucumber
- 35 g red onions
- 20 g fresh dill
- 1 fresh garlic clove
- 130 g cashews (previously soaked and shelled)
- 36 ml freshly squeezed lemon juice
- 150 ml of water
- sea salt (to taste)
- a drop of maple syrup (to taste)
How to make a crispy potato salad?
Cover the baking tray with baking paper and set aside for a moment. Wash and, if necessary, chop the potatoes and steam until soft. When the potatoes are ready, carefully place them on the baking tray covered with baking paper, leaving a little space between each potato. Then flatten the potatoes with the bottom of a glass. If the potatoes tend to stick to the glass, use the help of the baking paper. To do this, cut a small piece of baking paper and place it on the potatoes before pressing them down with the glass so that the paper is between the potatoes and the glass. This prevents the potato from sticking to the bottom of the glass. When you have flattened all the potatoes, brush them with coconut oil and sprinkle with a little salt. Bake the potato wedges in the oven at 200 degrees for about 15-20 minutes or until the potatoes are crispy. Set the potatoes aside to cool and prepare the rest of the ingredients. Dice the cucumber and onion and finely chop the dill. Transfer to a large bowl, where it will be easy to mix the salad later. Prepare the dressing. To make the dressing, place the cashew nuts, lemon juice, water, garlic, salt and maple syrup in a blender, soaked in hot water for 15-20 minutes and then strained. Blend until smooth and pour into a bowl with the other ingredients. Mix. As a final step, add the crispy potato slices to the salad and gently mix them into the salad. Serve immediately!
