Vegan Potato Salad with Herbed Tahini Sauce

Prep Time

30

Minutes

Cook Time

30

Minutes

Difficulty

Easy

Serves Up To

8

Servings


Nutrition Information

Total Fat4g
Sodium353mg
Potassium416mg
Total Carbohydrates137g
Dietary Fiber3g
Sugars2g
Protein4g

Ingredients

  • FOR THE POTATOES
  • ¾ pound red potatoes
  • ¾ pound purple potatoes
  • ¾ pound yellow gold potatoes
  • ½ cup diced green onions
  • FOR THE HERBED TAHINI DRESSING
  • ⅓ cup tahini sauce
  • 2 tablespoons fresh lemon juice
  • 2-4 tablespoons Almond Breeze Almond Cashew Unsweetened Vanilla to thin
  • 1 clove garlic
  • 1/2 teaspoon dijon mustard
  • ⅓ cup chopped fresh Italian parsley
  • ⅓ cup chopped fresh cilantro
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • Freshly ground black pepper

Directions

  1. 1

    Place potatoes in a large pot filled with water and 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium then boil for 10-13 minutes or until you can easily insert a knife into a potato.

  2. 2

    While the potatoes are boiling, make the tahini sauce: Add tahini sauce, lemon juice, unsweetened vanilla almond cashew milk, garlic, dijon mustard, parsley, cilantro, dill, salt and pepper to a blender, and blend until smoothe and creamy. Taste and then add more salt and pepper, if necessary.

  3. 3

    When the potatoes are ready, drain them, transfer to a bowl and place them in the fridge for 1 hour or until completely cool.

  4. 4

    Once potatoes are cooled, slice them into ½ inch rounds and place in a bowl or on a large serving platter. Add green onions. Drizzle or toss with tahini dressing.

  5. 5

    Garnish with extra green onions and chopped dill. Serves 6-8.

Courtesy of: Ambitious Kitchen

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