Caesar Potato Salad
This potato salad is made without mayo but is still creamy and tangy!
Servings: 10 servings
Ingredients
For the Potatoes:
- 3 # bag of red potatoes
- 1 cup celery, small diced
- ¼ cup red onion, small diced
- 3 tbsp fresh chives, finely chopped
For the Dressing:
- ¾ cup cashew butter
- ¼ cup + 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp caper juice
- 1 tbsp capers (packed in water, not salt)
- 1 clove of garlic
- 2 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
For the Potatoes:
- Fill a large stockpot with water and bring to a boil. Boil the red potatoes until they are fork tender, about 30 minutes. Once the potatoes are cooked, drain and place them in the fridge and cool for about 1 hour or until chilled
- Once the potatoes are cooled down, cut them into quarters and place in the same large bowl with the celery, red onion and chives
For the Dressing:
- While the potatoes are cooling, combine all of the dressing ingredients into a blender or food processor and process until ultra smooth and creamy. Pour the dressing on top of the potatoes and mix until everything is coated and mixed well.
- Keep covered in the fridge for up to three days or serve right way. Enjoy!