Potato salad never tasted so good! The acidity of the capers and freshness of herbs in a cashew creamy sauce is tossed with baby potatoes for this show-stopping side dish. Add a handful of spicy greens for a hearty salad course.
Chef's notes
Serve these potatoes as a side or as part of a picnic, or top with greens, such as watercress. The spiciness from the watercress is a nice balance to the richness of the dressing.
Steps
1
Preparing the Potatoes and Celery
Ingredients
4 cups baby potatoes, steamed or boiled until tender and cooled
1/2 cup celery branches, thinly sliced
In a mixing bowl, combine the potatoes and celery and set aside.
2
Preparing the Aioli
Ingredients
1/2 cup Cashew Sour Cream
3 tbsp capers, chopped
2 tbsp red onion or shallot, minced
1 1/2 tbsp rice vinegar
1 1/2 tbsp of liquid sweetener
2 tbsp fresh dill, chopped
1 tbsp fresh tarragon, chopped
1 1/2 tbsp dijon mustard
1/4 tsp freshly ground black pepper
To start, first prepare the Cashew Sour Cream. Alternatively, a non-dairy mayonnaise can be used instead.
To prepare the aioli, in small bowl, whisk all the ingredients well. Pour the aioli over the potatoes and celery and combine thoroughly to coat.
Serve the salad as a side dish or atop butter lettuce for a filling lunch.
23 Comments
Yola M•
I made this dish for a big family party. I used the cashew cream sauce option, and doubled the entire recipe. Not many people believed it was dairy-free, and kids just loved it too! So yummy!
Yum! I almost changed this recipe because I was worried about all the different flavours and how they’d work together. I decided to be openminded and left it as is. It’s really tasty!
The taragon really adds a fabulous note to this dish. It has quickly become a favorite of mine. I've made it several times with vegan mayo, but I will try the cashew cream next.
Hi Maria and thanks for your question. So for a liquid sweetener you can use a variety of syrups or honey. Syrups such as almond syrup are nice. Honestly, I love using honey for this recipe! I hope this helps! Thanks so much for cooking with Rouxbe! Chef Kirk
Robin, it is best to dress the salad just prior to service for the freshest look and feel. If dressed very early, the dressing may have a chance to dry a bit and thicken, and adjusting the consistency is a little more work when working around the potatoes.
I've never been a fan of potato salad and will have to say that this is absolutely amazing! All of the herbs and flavors work quite well to create a delicious dish. My husband and I love this!
Besides the potatoes, are there any recommendations that the dressing be thinned down and used over greens or perhaps over vegetables?
Hello, Betty! Wonderful recipe, right? It is excellent when used as a sauce for steamed greens, like kale, collards, etc. And, I have actually enjoyed it over whole wheat pasta! The aioli sauce has endless possibilities. So glad you enjoyed the dish. Thanks for writing! Cheers, Char
I made this today and it was absolutely delicious, even though I could not find Tarragon. This will be my new potato salad. Once thing, I've always associated Aioli with garlic. Am I confused?
Hi Marina: Sometimes, by the way, I find dill works well with this recipe. AGLIO is garlic in Italian. AIOLI is a sauce made from garlic, salt and olive oil. The words sound very similar, don't they? These days, flavored mayonnaise is often referred to as aioli. So glad you enjoyed the potato salad. Thanks for writing! Char
Hi Elia and thanks for the question. I would recommend maple syrup. A plant based sourced (if you are not using honey) sweetener that is readily available, and probably already in your kitchen. I would also suggest to simply omit the sweetener, as well, and see how you prefer the recipe.
Amazingly delicious! This was my first time steaming a vegetable or using capers! I made the cashew sour cream, used maple syrup as the liquid sweetener and followed the directions exactly. All of the flavors really shine through. I loved it and can't wait to make it for friends.
Wow! This will be my go to potato salad for cookouts. I think next time I'll try it without the sweetener, just to see how that goes. Excellent recipe.
Eric W • Rouxbe Staff •This is a great preparation, isn't it?! Great to hear that you enjoyed it, Maggie!
Barbara M •Yum! I almost changed this recipe because I was worried about all the different flavours and how they’d work together. I decided to be openminded and left it as is. It’s really tasty!
Elizabeth L •The taragon really adds a fabulous note to this dish. It has quickly become a favorite of mine. I've made it several times with vegan mayo, but I will try the cashew cream next.
Kirk B •Hi Maria and thanks for your question. So for a liquid sweetener you can use a variety of syrups or honey. Syrups such as almond syrup are nice. Honestly, I love using honey for this recipe! I hope this helps! Thanks so much for cooking with Rouxbe! Chef Kirk
Robin C •If I serve it the following day, should I keep the aioli separate until the day I serve it and pour over the potatoes then?
Margaret C •I love this recipe! The fresh herbs and capers make this an amazingly flavorful dish. This is a keeper for sure.
Lauren L •Hi Margaret! I am so happy to hear that you enjoyed this. I agree, it is a crowd pleaser.
Nataša F •I made this yesterday, added fresh bio tarragon from my new garden and it was very delicious! I am so happy.
Betty H •I've never been a fan of potato salad and will have to say that this is absolutely amazing! All of the herbs and flavors work quite well to create a delicious dish. My husband and I love this! Besides the potatoes, are there any recommendations that the dressing be thinned down and used over greens or perhaps over vegetables?
Char N • Rouxbe Staff •Hello, Betty! Wonderful recipe, right? It is excellent when used as a sauce for steamed greens, like kale, collards, etc. And, I have actually enjoyed it over whole wheat pasta! The aioli sauce has endless possibilities. So glad you enjoyed the dish. Thanks for writing! Cheers, Char
Marina F •I made this today and it was absolutely delicious, even though I could not find Tarragon. This will be my new potato salad. Once thing, I've always associated Aioli with garlic. Am I confused?
Christina J •I love this recipe! Have made it 2x in the past 2 weeks. It’s been a fan favorite!
Elia D •what kind of liquid sweetener do you recommend for the Baby Potatoes w/ capers Aioli recipe?
Demetra S • Rouxbe Staff •Hi Elia and thanks for the question. I would recommend maple syrup. A plant based sourced (if you are not using honey) sweetener that is readily available, and probably already in your kitchen. I would also suggest to simply omit the sweetener, as well, and see how you prefer the recipe.
Joanie K •Amazingly delicious! This was my first time steaming a vegetable or using capers! I made the cashew sour cream, used maple syrup as the liquid sweetener and followed the directions exactly. All of the flavors really shine through. I loved it and can't wait to make it for friends.
Lindsay F •Wow! This will be my go to potato salad for cookouts. I think next time I'll try it without the sweetener, just to see how that goes. Excellent recipe.
Rochelle C •Made this tonight with cashew sour cream aioli for a dinner side, there’s none left! Wrote the recipe in my book, thanks!