Vegan potato salad with cashew butter and cucumber water

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 2 bunch of herbs, e.g. chives and dill
• 5 gherkins
• 8 tbsp cucumber water
• 3 tbsp cashew butter
• 1 tsp mustard, medium hot
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel the potatoes, cut into equal, bite-sized pieces, and place them in a large pot. Cover with cold water and a generous pinch of salt and bring to a boil. Boil the potatoes until tender, then drain and allow to cool. While the potatoes are cooking, wash, dry, and finely chop the herbs. Finely dice the gherkins. Mix the gherkin juice with the cashew butter and mustard to form a creamy sauce. Mix the still-warm potatoes with the sauce, the gherkin pieces, and the herbs. Add a little more gherkin juice, if desired, and season with salt and pepper. Tip: If you like the salad even spicier, you can add some finely chopped green onions.