Don't you just love a good creamy potato salad? Yum! However the traditional recipe is not usually plant based...
However plant based eating doesn't mean depriving yourself of delicious food! As with many things in life, alternate solutions can be found and often turn out amazing!
This potato salad's dairy free creamy taste comes complete with healthy fats, antioxidants, calcium and clean protein.
The secret is swapping out the mayo for tahini (aka sesame seed butter). Its high in protein, iron and dairy free calcium. Plus walnuts for a light crunch and even more antioxidants and healthy fats.
Keep an open mind and give it a try...you might just love it!
New potatoes make this recipe quick because they cook fast and are simple to cut in half.
Be sure to let the potatoes cool completely before slicing and dressing or they will become more like mashed potatoes.
Feel free to add any extra vegetables you like or have on had to make it more of a meal. I also like to take a small portion of this and put it over greens like arugula or massaged kale.
In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 5 - 10 minutes. Drain and let cool completely. Cut potatoes in half.
Whisk together tahini, water, lemon juice, olive oil, mustard and spices until creamy. If the dressing is too thick, add water 1 teaspoon at a time until it reaches your desired consistency. Add the dressing to the potatoes and toss to coat. Stir in red onion, walnuts and parsley.