100g(⅔cup)cashew nuts soaked overnight in cold water or in boiling water for 15 minutes
2tablespoons(2tablespoons)apple cider vinegar(ensure gluten-free if necessary)
1teaspoon(1teaspoon)agave syrup(or sub any other sweetener)
180ml(¾cup)water
Salt to taste
½teaspoon(½teaspoon)Dijon mustard(optional)
For the salad:
700g(24oz)potatoes, peeled and diced (I like to use floury potatoes suitable for mashing)
3(3)medium-sized carrots, peeled and diced
150g(1cup)frozen green peas
Saltto taste
Instructions
For the mayonnaise*:
Drain cashews and add to a blender or food processor along with all other ingredients
Whizz until completely smooth
Taste and adjust seasonings accordingly - more vinegar for sourness, more salt for saltiness, more agave syrup for sweetness etc
For the salad:
Place potatoes, carrots and green peas in a saucepan
Add salt, cover with water and bring to the boil
Turn down the heat and cook until potatoes are soft enough to easily pierce with a fork (takes around 15 minutes)
Drain away the water, then put back on the heat for about 30 seconds to get rid of any excess water that you didn't quite manage to drain away (you don't want the salad to be soggy!)
Pour the mayonnaise over the cooked potatoes (either in the same pan or in a bowl) - do this whilst the potatoes etc are still hot as the flavour will soak into them better this way
Mix well
Taste again and adjust seasonings if necessary
Best served at room temperature or cold
Keeps covered in the fridge for up to a few days
Notes
*You can substitute with your favourite mayonnaise (store-bought or homemade).