All the world is nuts about
What's in The Nut Gourmet
Summer entertaining usually centers on casual, outdoor gatherings that provide plenty of opportunities to share your favorite potluck dish or to invite friends and family for some tasty, garden-fresh delights of the season. Hot weather begs for lighter foods in abundance throughout the summer and well into autumn. Choose some old favorites, splash them with a dusting of creativity and plenty of color, and soon you'll come to the table with an extraordinary new dish. That's exactly what we've done with this recipe for a simple potato salad that sparkles with flavor and nuance.
A simple, yet rich cashew sauce gives this potato salad its deliciously light coating and offers a pleasant diversity from the familiar, very caloric mayonnaise treatment. When you need to bring more greens into the family meal, consider adding them to favorite dishes you know your family will enjoy. Broccoli and fresh herbs turn this summertime salad into a winning side dish, yet offer a chic, elegant, and irresistible way to boost nutrition.
CASHEW-KISSED POTATO SALAD
Yield: about 8 servings
2 pounds (1 kilo) White or Red Rose potatoes, with skin, cut into bite-size pieces
1 pound (425g) sweet potatoes or yams, peeled, cut into bite-size pieces
1/4 cup (60 ml) apple cider vinegar, divided
1 large broccoli crown, cut into bite-size florets
1 large carrot, shredded
6 strips Lightlife Fakin' Bacon, cut into 1/2-inch pieces
1/2 cup (120 ml) finely minced fresh parsley
1/2 cup (120 ml) finely minced fresh mint leaves
1/4 cup (60 ml) finely minced fresh basil leaves
1 1/2 teaspoons salt
Freshly ground pepper
1/2 cup (120 ml) raw cashews
1/2 cup (120 ml) water
- Place the White or Red Rose potatoes and the sweet potatoes into separate 2 to 3-quart (2 to 3-liter) saucepans and cover the potatoes with water. Cover the two pans and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 to 5 minutes, or just until fork tender. Immediately, drain the water from each pan and add 2 tablespoons of the apple cider vinegar to each pan. Toss well to coat the potatoes, pour out the excess vinegar, and transfer both the white and sweet potatoes to a large bowl.
- Rinse one of the saucepans briefly, fill it 2/3 full with water, cover, and bring to a boil over high heat. In batches, blanch the broccoli for 1 1/2 minutes, or until just fork tender, but still firm. Use a slotted spoon to remove the florets to a dish to cool. Drain any excess liquid and add the blanched broccoli to the bowl with the potatoes.
- Add the carrot, Fakin' Bacon, parsley, mint, basil, salt, and pepper.
- Combine the cashews and water in the blender and blend on high speed until smooth and creamy. Add the cashew sauce to the potatoes and mix gently with a wooden spoon to coat all the ingredients. Adjust seasonings, if needed, and enjoy immediately or chill and serve later.
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