PETITE PEA AND CASHEW POTATO SALAD
with maple mustard vinaigrette!
Makes 6 cups
7 med.-sized russet potatoes
1 lg. whole Kosher dill pickle, cut into very small cubes
1/2 c. sweet red roasted peppers, diced
1 lg. carrot cut into matchsticks; to make carrot strips: Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/2 inch lengths. Now, keeping each piece on its side, use a sharp, broad, sturdy knife to cut each piece lengthwise into slabs 1/8 inch thick. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inch wide strips, resembling matchsticks.
1/4 c. finely diced onion
1/2 c. whole cashews
2 c. frozen petite peas, cooked just till thawed, then drained
1/4 c. dill pickle juice
1/4 c. Balsamic vinegar
1/4 c. real maple syrup (grade B)
2 T. vegetable oil
1/4 c. prepared yellow mustard
1/2-3/4 t. salt
lots of black pepper
1 t. dried sage
Wash potatoes. Do not peel. Place into large pot and cover with water. Boil till fork tender. Drain. When cool enough to handle, peel, then cut into 1/2-3/4 inch cubes. Set aside in large bowl.
To the potatoes, add the pickle, red peppers, onion, cashews and peas. Toss lightly.
In small bowl combine remaining ingredients. Whisk with a fork till incorporated, then add to potatoes. Toss to thoroughly coat all ingredients. Refrigerate covered till ready to serve.
Notes: This is a great tasting potato salad. The texture is also great, so this is a keeper.