Vegan Potato Salad
The best Simple Vegan Potato Salad…classic potato salad made healthier, mayo-free (no worries on a picnic or BBQ) and extra creamy. The taste is similar to a traditional potato salad but better, with a creamy, buttery texture and herby, garlic flavour.
Ingredients
1.5kg Yukon gold potatoes, cubed
2 cloves garlic, peeled
kosher salt and black pepper
2 Tab cashew butter (or almond butter)
2 Tab tahini
1 Tab whole grain dijon mustard
2 tsp dijon mustard
1 tsp honey or maple
1/3 cup extra virgin olive oil
2 Tab apple cider vinegar
juice of 1/2 a lemon
1/4-1/2 tsp cayenne pepper
1/2 cup fresh basil, chopped
1/4 cup fresh dill, chopped
2 Tab fresh oregano, chopped (optional)
2 Tab chopped fresh chives
1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.
2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together.
3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.
NOTE: the taste was spot on!
