Technically this dish is “semi-raw”, being that it contains raw mayo, pickles, olives, dill and celery, but the potatoes need to be cooked. Boiled, to be exact. You could use cubed jicama in place of the potatoes if you’re wanting this to be truly raw. Otherwise, for delectable deliciousness… Follow these directions. I love to pair this with a chilled glass of fresh watermelon juice!
- 6-7 Yukon Potatoes
- 5-6 Dill Pickles, diced finely
- Black olives, sliced
- Fresh Dill (dried may be used)
- Raw Cashew Mayo (see below)
Raw Cashew Mayo:
Combine the following in a high speed blender, except Olive Oil and blend while adding Olive Oil slowly to the moving blender. Add water to create the desired mayo-like consistency.
- 1 Cup Cashews (preferably soaked for 3-4 hours)
- 1/2 Tbsp Apple Cider Vinegar
- Pinch of salt
- 2 Tbsp Lemon Juice
- 1/4 Tsp Dry Mustard OR mustard of choice
- 1/2 Cup Olive Oil
Submerge potatoes in a large covered pot and simmer for approximately 30 minutes, check with a fork to ensure potatoes are cooked thoroughly. Drain water and let cool. Cube potatoes and add to a large bowl with the other salad ingredients. Mix in the mayo and add some extra splashes of Apple Cider Vinegar and black pepper. Enjoy!