Almonaise & Potato Salad

My kids were fighting over the last little bit of this new potato salad. Apparently this was a keeper. It all started with a new recipe: Almonaise. This can be used in place of Mayonnaise. I really liked it! Then you pair it with some more nummies and use it as a "dressing" over a potato salad. I made my potato salad a little differently, with lots of raw vegetables. Everyone looked at is a bit nervously, until they took a bite. That was the end of any hesitation. A perfect salad on a warm day!

Almonaise
1/2 c raw almonds, soaked overnight and drained. Rinse well and drain again. (These are now sprouted!)
Next, grab your high-powered blender and add the following:
1/2 c water
2 T fresh lemon juice
1/2 T raw apple cider vinegar
2 t agave nectar
1/2 t ground mustard
1/2 t sea salt
Add the almonds last and press the "sauces" button (or blend until smooth). 
Run cycle again and pour in 1/2 c cold pressed extra virgin olive oil while the cycle runs. Store in fridge for up to 1 week.
I doubled this so that I would have more for sandwiches, tuna salad, etc)


Sauce for Potato Salad
Blend the following in the blender:

1/4 c water
1/2 c raw cashews
1/8 c apple cider vinegar

1 T Agave

½  t paprika
1 t sea salt (or more to taste)

Fold in the Almonaise, and the sauce is done!

Potato Salad

Scrub & boil 3 lb organic potatoes. Chop (leaving on skins if you like) into bite size pieces. Put in large bowl and add the following:

3/4 c frozen peas

2 carrots, chopped

1/2 cucumber, sliced

1 colored pepper, diced small

2-3 dill pickles, diced

2 stalks celery, diced

Anything else you might like! Fresh herbs (ribboned basil, cilantro, fresh dill, chives would be soooo yummmm!)

I added sprouted sunflower seeds and about 3/4 c cooked quinoa. The kids loved it! (Rinse and cook quinoa-1 part quinoa to 2 parts water-with 1/2 t of vegetable broth powder. Store in fridge to throw into salads or whatever!)

Fold in the sauce and let chill in the fridge for several hours.