Ingredients

Scale

For the salad:
3 pounds red potatoes, unpeeled, cut into about ¾-inch chunks (about 9 cups)
3 ribs celery, sliced or chopped (about 1 cup)
½ cup finely chopped red onion
1 medium ripe avocado, chopped (optional)
2 tablespoons chopped fresh dill
For the dressing:
½ cup water
2 ounces raw, unsalted cashews (about ½ cup)
3 tablespoons lemon juice
2 tablespoons mustard (I like Dijon or stone ground)
1 medium clove garlic
½ teaspoon ground cumin

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Instructions

Place all of the dressing ingredients (water, cashews, lemon juice, mustard, garlic, and cumin) into a blender, and set aside for at least 15 minutes (so the cashews can soften).
Cover the potatoes with cold water in a large pot and bring to a boil over high heat, uncovered. Reduce the heat to medium-high, and cook until the potatoes are tender but not falling apart when pierced with a knife, about 15 to 20 minutes. Drain and rinse under cold water.
Place the cooked potatoes, celery, red onion, avocado (if using), and dill into a large bowl.
Blend the dressing ingredients until smooth. Stir the dressing into the salad. Serve immediately or after chilling for an hour.

Notes

You can use any kind of potato, but red potatoes are traditional since they hold together well and look nice.

You can use 1 teaspoon of dried dill instead of fresh, but there’s nothing like fresh herbs in a salad.

For a lower-fat dressing, substitute 3/4 to 1 cup of cooked white beans for the cashews, which won't taste as rich, but is a good trick to bring down the calories. You can also use mostly white beans and just a few cashews.

Prep Time: 20 mins
Cook Time: 25 mins

Nutrition

Serving Size: 1 cup
Calories: 199
Sugar: 3.6g
Sodium: 95mg
Fat: 6.2g
Saturated Fat: 1g
Carbohydrates: 33g
Fiber: 4.9g
Protein: 5.3g
Cholesterol: 0