Spiced Vegan Tahini Potato Salad
Power Potato Salad - it's rather healthy!
Recipe Type: Salads
Cuisine: American / Fusion
Author: Caroline Artiss
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 4
Try something different from your plain potato salad. This recipe is dairy free and still tastes creamy! Packed full of vitamins and minerals too to keep your stamina up!
Ingredients
Small bag of baby spinach leaves
1 kg new potatoes
1 tsp paprika
2 tsp ground cumin
½ tsp turmeric
1 tsp ground coriander
3 sticks of celery chopped
1 red onion chopped
Handful of pumpkin seeds, sunflower seeds, sesame seeds
Handful of basil
Dressing
1 tbsp Tahini paste
2 tbsp olive oil
1 clove garlic chopped finely
1 tsp Dijon mustard
Juice of 1 lemon
Salt/ pepper
Instructions
Preheat oven to gas 5 / 190 c
Put all the seeds on a tray and pop into the oven for 10 minutes so they are roasted. Leave to one side.
Cut the new potatoes in half depending on size
Put them all in a large bowl and then add the paprika, cumin, turmeric, coriander, salt and pepper
Give them a good mix then spread onto a baking tray
Drizzle with olive and pop into the oven for 40 minutes or until they are cooked and turning crispy
Whilst they re cooking you can make the dressing and get all the other vegetables ready
To make the dressing, simply mix together the tahini, lemon juice, olive oil, and garlic
If you have a blender put all the ingredients in and whiz until smooth
Put the potatoes into a large bowl while they are still hot; add the dressing, spinach, seeds, celery and red onion
Mix all together and serve warm.