Ingredients
- 3 cups peeled and cubed any combination of red, Yukon Gold, purple or fingerling potatoes
2 Tbsp minced onion
1 oz chopped dill pickle
1 Tbsp fresh or 1/2 tsp dry dill leaf, chopped
3 strips Fakin' Bacon
1/8 cup cashew cream
2 Tbsp vegan mayonnaise (I used Wild Wood Garlic Aioli)
1 Tbsp coconut water vinegar (or any other light colored vinegar. Balsamic isn't recommended here)
1 tsp stone ground or Dijon mustard
1/4 tsp salt
1/4 tsp pepper or to taste
Description
Part Of The Awesome In This Potato Salad Is The Secret Ingredient: Cashew Cream. Soak Raw Cashews For At Least An Hour, Drain Most But Not All Of The Water, Then Blend In A Mini Blender Until Very Smooth.
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