Smoked Salmon and Potato Salad (Gluten-Free)

Ingredients

• 1.5 lbs Potatoes
• 8 oz Smoked Salmon
• 1/4 cup Red Onion
• 2 tablespoons Fresh Dill
• 1/2 cup Cashews (raw, soaked)
• 2 tablespoons Lemon Juice
• 1/4 cup Water
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1.5 lbs Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool completely, then cut into 1/2-inch cubes.
2. 2While the potatoes are cooling, combine the 1/2 cup raw cashews, 2 tablespoons lemon juice, 1/4 cup water, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a blender. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
3. 3In a large bowl, combine the cooled, cubed 1.5 lbs Potatoes, 8 oz smoked salmon (broken into bite-sized pieces), 1/4 cup red onion (finely diced), and 2 tablespoons fresh dill (chopped).
4. 4Pour the creamy cashew dressing over the potato and salmon mixture in the large bowl. Toss gently with a spoon or spatula until all ingredients are evenly coated.
5. 5Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. Serve chilled.

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