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This Creamy Vegan Potato Salad is the perfect recipe for a BBQ, family get together, a good ole party, or any occasion really!

Made with Native Forest Quartered & Marinated Artichoke Hearts by @crumbsandcaramel

⁠Ingredients⁠

• 2 lbs mixed baby potatoes

• 1 cup kosher salt (coarse)⁠⠀(to cook potatoes in)

• 1/2 cup raw cashews, soaked in boiling water for 20 minutes⁠

• 1/3 cup lemon juice⁠

• 1/4 cup olive oil

• 4 cloves garlic⁠

• 2 tbsp capers, drained

• 2 tbsp dill pickle brine (the liquid in a jar of dill pickles)⁠

• 1 1/2 cups fresh basil leaves, roughly chopped⁠

• 1/2 shallot, diced small⁠

• 1/2 cup Native Forest Marinated Artichoke Hearts⁠

• salt and ground black pepper, to taste⁠

• 5 cups arugula⁠

⁠Instructions

For the Potatoes:⁠

1. Add the potatoes, 4-5 cups of water and the salt. Bring to a boil over high heat, reduce heat to simmer the potatoes and cook for another 12-15 minutes or until fork tender.⁠

2. Drain the potatoes and rinse with cold water. Set aside while you prepare the dressing.

For the Dressing:⁠

1. Combine the soaked cashews, lemon juice, olive oil, dill pickle brine, capers, and garlic to a high-speed blender.

2. Blend on high for a few minutes until the dressing is smooth, scraping down the sides as needed. Standard blenders may need a few minutes longer.⁠⠀

To Assemble the Potato Salad:

1. Slice the potatoes in half. Place in a large bowl with the artichokes, chopped shallots and basil.

2. Toss, season with salt and pepper as desired.

3. Serve at room temperature or chill and serve cold. Just before serving, toss with the arugula