Loaded Potato Salad with Homemade Herby Cashew Mayo by @jessy.wallace

Method

  1. Preheat oven to 180°C
  2. Soak cashews in water for half an hour then drain and blend with water, lemon juice, mustard, garlic, onion powder, salt and pepper until very smooth.
  3. Stir through the fresh herbs and refrigerate until needed.
  4. Halve the potatoes and roast for 30 minutes at 180°C or until soft on the inside.
  5. While the potatoes are cooking, boil the corn cobs then grill in a pan with some oil or butter to char a little. Set aside to cool and then cut the corn off the cob.
  6. Add the asparagus to the oven in the last 10 minutes of cooking the potatoes. Remove both when cooked and set aside.
  7. Finely slice red onion and avocado just before assembling.
  8. Toss the potatoes with the cashew mayo until covered. Season with salt and pepper then arrange on a plate with the corn, pieces of artichoke, red onion, asparagus and avocado.

Credit: @jessy.wallace