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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.
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Prep Time
1
hour
hr
Cook Time
15
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Dinner, Side Dishes
Cuisine
WFPB
Servings
4
people
Calories
252
kcal
Ingredients
1x
2x
3x
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:
252
kcal
Carbohydrates:
42
g
Protein:
7
g
Fat:
8
g
Saturated Fat:
1
g
Sodium:
340
mg
Potassium:
886
mg
Fiber:
5
g
Sugar:
7
g
Vitamin A:
399
IU
Vitamin C:
36
mg
Calcium:
51
mg
Iron:
3
mg
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