Lemon Mayo Potato Salad

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  • 1 cup / 150g cashews
  • 1 tbsp lemon juice
  • 1 tbsp + splash white wine vinegar
  • 2 tsp dijon mustard
  • salt to taste
  • ¼ tsp white pepper
  • 800g small new potato
  • 3 shallots
  • 3 tbsp extra-virgin olive oil
  • small handful chives, roughly chopped

AT LEAST 4 HOURS PRIOR: Soak 1 cup cashews

  1. Make the lemon mayo: In a blender pitcher, combine:

    • 1 cup / 150g soaked cashews
    • 1 tbsp lemon juice
    • splash of white wine vinegar
    • 2 tsp Dijon mustard
    • ½ tsp salt
    • 2 tbsp water

  2. Blend on high, adding more water and scraping the sides as necessary. Keep going until you have a creamy/smooth mayo-like consistency. Scrape the mayo into a container, cover, and place in the fridge until needed.

  3. Boil 800g small new potato in well-salted water for 20m until just cooked, drain, then cool.

  4. Cut the potatoes into chunks, then throw into a bowl with 3 shallots, finely chopped. Add enough lemon mayo to bind and ¼ tsp white pepper.

  5. Mix together 3 tbsp extra-virgin olive oil and 1 tbsp white wine vinegar. Add just enough to give a little sharpness to the salad.

  6. Stir in a small handful chives, roughly chopped, and serve.

Modified from The First Mess and BBC Good Food