Creamy Potato Salad with Fresh Herbs

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A delicious vegan potato salad. Fools the omnivores! Can make it the day before a summer bbq. Adapted from epicurious recipe, and uses cashew mayo. 

Ingredients
3 pounds baby red potatoes 
3 tablespoons unseasoned rice vinegar
1 cup cashew mayonnaise (see below)
3 medium green onions, thinly sliced
1 celery stalk, chopped
1/4 cup chopped fresh basil
2-3 tablespoons chopped fresh dill (important)
1 1/2 teaspoons finely grated lemon peel

Cashew mayo
1 cup raw cashews
1 cup water 
1 tablespoon apple cider vinegar
1/4 cup almond milk (or other vegan milk)
1/4 – 1/2 cup olive oil
salt and pepper to taste 

Instructions
To make the cashew mayonnaise: Soak the cashews in the water and vinegar for 1-2 hours.  Drain off water, and put cashews and 1 cup water (or less, if you like thicker mayo) into a blende or food processor. Blend until smooth, then blend in the vegan milk. Drizzle in the olive oil while blending. Add salt and pepper to taste. This will keep in the fridge for up to a week.

Cut potatoes into 3/4-inch pieces. Then either steam or boil them. To steam, put in microwave steamer and nuke on high for about 6 minutes. To boil, bring potatoes to boil in large pot of water, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes, and then drain.

Let stand until cool enough to handle, about 20 minutes. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss lightly (just enough to mix, don't let it become mashed potatoes!) Season with salt and pepper. Cover and chill. 



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