1.5 pounds baby potatoes (I use a mix of gold and red), cut bitesize
1/2 cup cashew cream (link will take you to the recipe)
2 tablespoons paleo + whole30 homemade mayo (link will take you to the recipe)
3 tablespoons pickle juice
6 green onions, sliced
2 pickle spears, finely chopped
1 teaspoon salt
1 teaspoon pepper
Fill a large pot with water, and bring to a boil over high heat. Once boiling, add in the cut potatoes. Boil until fork tender, about 15 minutes.
Once the potatoes are fork tender, drain the water. Add the warm potatoes to the dressing. Stir to combine.
You can serve the potato salad immediately while warm, wait 20 minutes until it is room temperature, or refrigerate and serve it cold.
Will keep in an airtight container refrigerated for 5 days.