Vegan Potato Salad

Ingredients

Yukon gold potatoescut into 1-inch pieces

3 lb

garlic

8 cloves

kosher salt

1 1/2 tbsp

cashew butter

3/4 cup

tahini

3/8 cup

whole grain Dijon mustard

3 tbsp

Dijon mustard

1 1/2 tbsp

honey

Soy-freemaple syrup

1 1/2 tbsp1 1/2 tbsp

olive oil

4 1/2 tbsp

apple cider vinegar

3 tbsp

lemon juicefresh

1 1/2 tbsp

cayenne pepper

to taste

black pepper

to taste

fresh basilchopped

3/8 cup

fresh dillchopped

3/8 cup

fresh oreganochopped

3 tbsp

fresh chiveschopped

3 tbsp

Method

1. 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
2. 02Drain potatoes. Return to hot pot, cover, and steam 20 minutes.20 min
3. 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.
4. 04Pour dressing over warm potatoes. Add basil, dill, oregano, and chives. Toss well. Taste and adjust salt and pepper.
5. 05Serve warm or cover and refrigerate. Can be served at room temperature or cold. Store up to 3 days.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Egg-free
• Dairy-free