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| Lemon Herb Asparagus Potato Salad |
Lemon Herb Asparagus Potato Salad
Ingredients:
- 2 ½ lbs. red and white baby potatoes, cut in half (approx. 40 baby potatoes)
- 1 bunch of asparagus
- ½ red onion, finely diced
- 12 raw cashews, soaked
- 2 garlic cloves
- 4 Tablespoons lemon juice (see notes*)
- 5 Tablespoons water
- 1 Tablespoon white wine vinegar
- 1 Tablespoon unsweetened almond butter
- 1 teaspoon 100% pure maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried minced onion
Instructions
- Quick soak the cashews by placing the cashews in a bowl, then add boiling water just to cover them. Soak for 20 minutes, then discard the water.
- Slice the baby potatoes in half, then rinse them really well in a colander to remove as much starch as possible.
- Place the baby potatoes in a large stock pot, cover with cold water, place them on the stove, and bring to a boil, then immediately lower the heat to a low boil.
- Boil for 25 to 35 minutes or until fork tender. Do not use a rolling boil. Gently boil the baby potatoes to preserve the potato shape and integrity.
- Watch them carefully because you want them to be just fork tender, not mushy or cracked.
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