Potato Salad with Herb Dressing
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Time to read min
15 minutes
35-40 minutes
4
This vegan Potato Salad with Herb Dressing is a flavorful, fresh, and wholesome dish that combines the earthiness of potatoes with vibrant, aromatic herbs. The dressing features a rich, nutty base of cashew butter and tahini, balanced by tangy lemon juice, vinegar, and a hint of sweetness from honey. Garlic, mustard, and cayenne add depth and a subtle spicy kick.
Can be served at room temperature or chilled, making it versatile for various events. This dish is versatile, nutritious, and ideal for casual and festive occasions alike!
Sides:
- Grilled vegetables (zucchini, bell peppers, asparagus)
- Fresh green salads or leafy greens
- Crusty bread or baguette slices
- Light protein options like grilled chicken or fish
- Pickled vegetables for extra tang
Occasions:
- Perfect for summer picnics and barbecues
- A refreshing side for family dinners or potlucks
- Great for outdoor gatherings or potlucks
- Suitable for vegetarian or plant-based menus
Ingredients
- Potatoes
- Garlic cloves
- Cashew butter
- Tahini
- Mustard (your choice)
- Honey
- Greek Leek Fused Olive Oil
- Apple Cider Vinegar
- Lemon juice
- Fresh basil, dill, oregano, chives
- Cayenne pepper
- Black Pepper Sea Salt
Directions
Step 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. Remove the garlic cloves. Place the potatoes back in the hot pot. Cover the pot and let the potatoes steam for another 20 minutes.
Step 2:
- Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, mustards, the honey, Greek Leek Fused Olive Oil, Apple Cider 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.
Step 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.
