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Creamy Dill Potato Salad (with a Cashew-Caper Twist)

This recipe came together on a day when I had pre-cooked potatoes hanging out in the fridge and was craving something tangy, cold, and creamy for lunch. I tossed together some chopped Grillo’s pickles, fresh or dried dill, and a bold cashew-based dressing—and it hit the spot. The dressing has layers of flavor from mustard, lemon, capers, and garlic powder. It's totally dairy-free and made with whole-food ingredients. This is a great meal prep dish for busy days or a perfect side to bring to a summer gathering.
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Ingredients
  

Potatoes:

  • 5 medium Yukon gold potatoes
  • 1 tsp dried dill weed or fresh dill, if you have it
  • 5 Grillo’s pickles chopped

Cashew-Caper Dressing (makes more than needed for one batch):

  • 1 cup raw cashews
  • 1 cup water
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp stone ground mustard
  • 2 Tbsp avocado oil
  • 4 tsp capers
  • 1 tsp apple cider vinegar
  • 2 tsp garlic powder
  • Salt and pepper to taste

Instructions
 

Cook the Potatoes:

  • Place the whole Yukon gold potatoes in your Instant Pot with 1 cup of water. Pressure cook on high for 7–8 minutes. Let the pressure release naturally. Once done, drain and place immediately in the fridge to cool. Cold, firm potatoes hold their shape and work best in this salad (I usually do this the night before so the potatoes can firm up in the fridge overnight but you don't have to do that).

Make the Dressing:

  • Add all dressing ingredients to a high-speed blender: cashews, water, lemon juice, mustard, avocado oil, capers, apple cider vinegar, garlic powder, salt, and pepper. Blend until smooth and creamy. You’ll use ¾ cup of this dressing for the potato salad—store any extra in a jar in the fridge for other salads or grain bowls. It keeps for about 4–5 days.

Assemble the Salad:

  • Cube the chilled potatoes into bite-sized pieces. In a large bowl, combine the potatoes, chopped pickles, and dill. Pour ¾ cup of the cashew-caper dressing over the mixture and gently stir to coat everything evenly. Chill for 30 minutes before serving to let the flavors blend.

Notes

Leftover Tip:
Use leftover dressing as a spread on sandwiches, a dip for roasted veggies, or thinned out as a creamy salad dressing.