Grilled Potatoes with Creamy Basil Dressing

1. Soak cashews in warm water for about 2 hours, then drain

2. Toss potatoes with a bit of olive oil, salt, pepper, and dill

3. Grill the potatoes in a grill basket on medium heat for 20-25 minutes or until crispy and tender, or bake if preferred

4. In a blender or food processor, combine all dressing ingredients and blend until smooth

5. Taste the dressing for any adjustments and add a bit more water if it is too thick

6. Drizzle the dressing over the potatoes and top with chopped Italian parsley

Tips

1. Dressing will keep for a few days refrigerated and may thicken, so add a bit more water as needed