Smoked Salmon and Potato Salad (Gluten-Free)

Ingredients

• about 680 g Potatoes
• about 225 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g 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 1.27 cm 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 about 680 g Potatoes, about 225 g 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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