I tasted this salad dressing for the first time last year at a dear friend’s home and have made it quite often since then. The original recipe is made with almond paste, but I make it with cashew paste like my friend does. I always take more paste, about 2 heaped tablespoons so the sauce more creamy and thicker. A very tasty alternative to normal mayonnaise which I personally find too rich in potato salad.
200 ml sunflower oil
100 ml cold water
1 tablespoon white wine or cider vinegar
1 tablespoon mustard
2 tablespoons cashew or almond paste
Salt and pepper to taste
Put all ingredients into a high vessel and mix with an immersion blender for about 30 seconds without moving the blender. Then mix for another 30 seconds moving the blender up and down carefully. Season with salt and pepper. Herbal salts taste good too.
I like potato salad with apple, fresh cucumber, gherkins and spring onions. The latter I mix into my salad separately as my husband doesn’t particularly like them. If you pour the dressing over the luke warm potatoes it is absorbed really well and tastes even better. Mmm, yummy.