Fragrant with dill and featuring tender asparagus spears and tangy cherry tomatoes, this hearty potato salad bowl from The Ultimate Plant-Based Cookbook by Sarah Cobacho (of Plantbaes fame) is a nutritious twist on a classic BBQ side and is a full meal in itself. The creamy, cashew-based dill sauce enhances the natural goodness of the potatoes, making them the star of the dish. Lima beans (aka butter beans) add extra oomph and sliced kalamata olives lend a pop of briny flavor. “It’s a crowd-pleaser,” Cobacho writes, “even winning over my non-vegan Aussie family.”
From The Ultimate Plant-Based Cookbook: 100 Nourishing Recipes for Every Meal, Page Street Publishing, August 2024
Tips
Gluten-free: This salad can be made gluten-free if you use a gluten-free Dijon mustard.
Butter beans: This recipe calls for cooked lima (butter) beans, so be sure to have those ready before you start. You can prepare your own or use canned beans. Typically, a 14 oz. can contains about 1½ cups of cooked beans.
For more inspiration, check out these tasty ideas:
By Sarah Cobacho ,
Ingredients
- ¼ cup raw cashews
- 7 medium-sized asparagus stalks, ends trimmed
- 1½ lb potatoes, skin on, chopped into bite-sized chunks
- ¼ cup fresh dill
- 2 tablespoons fresh lemon juice
- ¼ cup soy milk
- 1 clove garlic
- 1 tablespoon baby capers
- 1 teaspoon Dijon mustard
- 1½ cups cooked lima beans (aka butter beans)
- ¼ red onion, diced finely
- 10 kalamata olives, pitted, chopped roughly
- 7 oz cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
Instructions
- In a heatproof bowl, soak the cashews in boiling water for a minimum of 20 minutes. Drain and set aside.
- Bring a large pot of salted water to a boil and add the asparagus. Cook for 5 minutes. Remove using tongs, reserving the boiling water, and submerge in a bowl of ice water until cold. Drain and chop into ¾-inch (2-cm) lengths.
- Cook the potatoes in the boiling water until fork-tender, 15 to 20 minutes, drain and allow to cool.
- In a blender, combine the drained cashews, dill, lemon juice, soy milk, garlic, capers, and Dijon mustard, and blend until smooth.
- In a serving bowl, combine the asparagus, potatoes, butter beans, onion, olives, tomatoes and creamy dill sauce, plus salt and pepper.
So good, thank you for this recipe,
YUM! Made it for the first time and I really enjoyed it. Next time I will add less potatoes, more other ingredients (my preference). The dressing is quite tasty.