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- Makes 2 bowls
- Serving size: 1 bowl
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Fragrant with dill and featuring tender asparagus spears and tangy cherry tomatoes, this hearty potato salad bowl from The Ultimate Plant-Based Cookbook by Sarah Cobacho (of Plantbaes fame) is a nutritious twist on a classic BBQ side and is a full meal in itself. The creamy, cashew-based dill sauce enhances the natural goodness of the potatoes, making them the star of the dish. Lima beans (aka butter beans) add extra oomph and sliced kalamata olives lend a pop of briny flavor. “It’s a crowd-pleaser,” Cobacho writes, “even winning over my non-vegan Aussie family.”
From The Ultimate Plant-Based Cookbook: 100 Nourishing Recipes for Every Meal, Page Street Publishing, August 2024
Tips
Gluten-free: This salad can be made gluten-free if you use a gluten-free Dijon mustard.
Butter beans: This recipe calls for cooked lima (butter) beans, so be sure to have those ready before you start. You can prepare your own or use canned beans. Typically, a 14 oz. can contains about 1½ cups of cooked beans.
For more inspiration, check out these tasty ideas:
- My Mama’s Potato Salad Recipe
- Southwestern Potato Bowl
- Harissa-Roasted Potato Salad
- Indian-Spiced Potato Salad
By Sarah Cobacho,
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Ingredients
- ¼ cup raw cashews
- 7 medium-sized asparagus stalks, ends trimmed
- 1½ lb potatoes, skin on, chopped into bite-sized chunks
- ¼ cup fresh dill
- 2 tablespoons fresh lemon juice
- ¼ cup soy milk
- 1 clove garlic
- 1 tablespoon baby capers
- 1 teaspoon Dijon mustard
- 1½ cups cooked lima beans (aka butter beans)
- ¼ red onion, diced finely
- 10 kalamata olives, pitted, chopped roughly
- 7 oz cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
Instructions
- In a heatproof bowl, soak the cashews in boiling water for a minimum of 20 minutes. Drain and set aside.
- Bring a large pot of salted water to a boil and add the asparagus. Cook for 5 minutes. Remove using tongs, reserving the boiling water, and submerge in a bowl of ice water until cold. Drain and chop into ¾-inch (2-cm) lengths.
- Cook the potatoes in the boiling water until fork-tender, 15 to 20 minutes, drain and allow to cool.
- In a blender, combine the drained cashews, dill, lemon juice, soy milk, garlic, capers, and Dijon mustard, and blend until smooth.
- In a serving bowl, combine the asparagus, potatoes, butter beans, onion, olives, tomatoes and creamy dill sauce, plus salt and pepper.
Per serving (1 bowl): 603 calories, 106 g carbohydrates, 25 g protein, 12 g total fat, 2 g saturated fat, 0 g cholesterol, 435 mg sodium, 21 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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