Vegan Potato Salad with Herbed Tahini Sauce
Creamy no mayo added vegan potato salad coated with a beautiful green herbed tahini sauce made with tahini, fresh herbs, almondmilk, lemon and Dijon! A gorgeous and delicious take on traditional potato salad! This recipe is in partnership with Almond Breeze.
Servings 8 people
Calories 192cal
Ingredients
- For the potatoes
- ¾ pound red potatoes
- ¾ pound purple potatoes
- ¾ pound yellow gold potatoes
- *please note you can do a mix of any of these 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
Instructions
- 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.
- While the potatoes are boiling, make the tahini sauce: Add tahini sauce, lemon juice, almondmilk, 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.
- When the potatoes are ready, drain them, transfer to a bowl and place them in the fridge for 1 hour or until completely cool.
- 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 (I like to drizzle for presentation purposes.)
- Garnish with extra green onions and chopped dill. Serves 6-8.
Nutrition
Serving: 1serving | Calories: 192cal | Carbohydrates: 32.9g | Protein: 5.7g | Fat: 7.2g | Saturated Fat: 1g | Fiber: 3.7g | Sugar: 3.4g