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Vegan Potato Salad
Cashew tahini dressing · Summer side
Ingredients
- Yukon gold potatoes cut into 1-inch pieces
- 1/2 lb
- garlic
- 1 cloves
- kosher salt
- 1/4 tbsp
- cashew butter
- 1/8 cup
- tahini
- 0.06 cup
- whole grain Dijon mustard
- 1/2 tbsp
- Dijon mustard
- 1/4 tbsp
- honey
- 1/4 tbsp
- olive oil
- 3/4 tbsp
- apple cider vinegar
- 1/2 tbsp
- lemon juice fresh
- 1/4 tbsp
- cayenne pepper
- to taste
- black pepper
- to taste
- fresh basil chopped
- 0.06 cup
- fresh dill chopped
- 0.06 cup
- fresh oregano chopped
- 1/2 tbsp
- fresh chives chopped
- 1/2 tbsp
Method
- 01Place potatoes, garlic cloves, and salt in a large pot. Cover with water, bring to a boil, then reduce heat to medium and simmer 10-15 minutes until potatoes are fork-tender.15 min
- 02Drain potatoes. Return to hot pot, cover, and steam 20 minutes.20 min
- 03Finely chop garlic. Whisk cashew butter, tahini, both mustards, honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tbsp warm water and season with cayenne, salt, and pepper. Add more water if dressing separates.
- 04Pour dressing over warm potatoes. Add basil, dill, oregano, and chives. Toss well. Taste and adjust salt and pepper.
- 05Serve warm or cover and refrigerate. Can be served at room temperature or cold. Store up to 3 days.