yield: 6 side servings
4 cups organic potatoes, washed and cubed
1 ½ cup fresh dill
1 cup diced organic celery
1 cup raw cashews
½ cup water
½ cup freshly squeezed lemon juice
pink salt to taste
Fill a large pot with hot water and bring it to a boil. Add the potatoes and cook until they're soft. Meanwhile, in a high-speed blender, combine 1 cup of dill, water, cashews, salt and lemon juice. Blend on high until smooth. You may want to add more dill if you want the taste to be stronger.
Remove the potatoes from water, strain them and combine them with celery in a bowl. Chop the remaining dill and add it to the potatoes and celery. Pour cashew dill sauce over vegetables and mix well. This dish makes a fantastic addition to your summer barbecue spread.