Potato and Broccoli Salad

(Gluten Free, Vegetarian, Dairy Free)

Potato and Broccoli SaladIngredients:

  • 3 medium potatoes or 1 lb of baby potatoes
  • 1 head of broccoli
  • ½ cup of raw cashews
  • 2 cloves of garlic
  • 2 lemons (for juicing)
  • 1 tsp of mustard
  • Dash of salt and pepper


Cut potatoes in to cubes (about ½ inch or smaller in size) and boil or steam until tender. If using baby potatoes, you don’t have to cut them before boiling. Cut up broccoli (same size as potatoes) and steam until tender. I use the Cutco pot and steamer unit for this. *When I took the photo above, I used bigger chunks of potato and broccoli.  However, more recently, I’ve found smaller chunks are better suited for this recipe)

While those are cooking, make the sauce. Puree the cashews in a blender with the lemon juice and water. Put enough water in to cover the cashews after you’ve added the lemon juice. Scrape into bowl and add mustard, salt, pepper, and chopped or grated garlic. Once potatoes and broccoli are tender, drain potatoes and return them to their pot. Add sauce and broccoli and simmer for 10 minutes.

This recipe is great to eat hot or cold.

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