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aby Potatoes with Caper Aioli.

Potato salad never tasted so good! The acidity of the capers and freshness of the herbs in a cashew creamy sauce is tossed with baby potatoes to make this great side dish. Make sure that you have the Caper Aioli sauce ready to go!

Baby Potatoes with Caper Aioli

Baby Potatoes with Caper Aioli

The acidity of the capers and freshness of the herbs in a cashew creamy sauce is tossed with baby potatoes to make this great side dish.
5 from 3 votes
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dinner, Side Dishes
Cuisine WFPB
Servings 4 people
Calories 252 kcal

Ingredients
  

  • 24 oz baby potatoes Organic Russian Banana fingerling potatoes
  • 0.5 cup celery thinly sliced
  • 1 cup caper aioli See above for the link to this recipe

Instructions
 

  • First prepare the Caper Aioli sauce (which means that you will also need to make the Cashew Sour Cream or go with a non-dairy mayonnaise).
  • Steam the baby potatoes until tender.
  • Cool the steamed potatoes in an ice bath or cold water.
  • Cut the celery in thin slices.
  • In a mixing bowl, combine the potatoes, celery and Caper Aioli sauce and use as a great side dish.

Notes

Credits: Forks Over Knives and Rouxbe (the world’s leading online cooking school).

Nutrition

Calories: 252kcalCarbohydrates: 42gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 340mgPotassium: 886mgFiber: 5gSugar: 7gVitamin A: 399IUVitamin C: 36mgCalcium: 51mgIron: 3mg
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