Creamiest Potato Salad with Tahini Yogurt Dressing
Ingredients
- 500 gbaby potatoes)
halved (1 lb 2 oz
- salt (
- 150 mlvegetable broth
- 15 gvegan butter
- 1 smallred onion
thinly sliced
- 2spring onions
chopped
- 30 ghandful arugula
- 170 gcooked white beans
- 75 gsun-dried tomatoes
chopped
- sesame seeds
- extra chili oil
- 200 gvegan yogurt
- 60 gtahini
- 5 mlchili oil ((adjust
- 1garlic clove
minced
- 4 gfresh parsley
chopped
- Juice of ½ lemon
- Water
Directions
- 1
Sear the Potatoes- Heat a large pan over medium-high heat.- Place the halved potatoes cut-side-down. Sprinkle with salt.- Sear for 6–10 minutes until the cut side is golden brown.
- 2
Steam Until Tender -Flip the potatoes so the skin side is down.- Pour in the vegetable broth, cover with a lid, and steam for about 10 minutes or until fork-tender.
- 3
Add Butter & Seasoning- When the broth has evaporated, add vegan butter and any desired seasoning (black pepper, smoked paprika, garlic powder).- Cook for another 2–3 minutes, tossing the potatoes until they’re glossy and coated.- Remove from the heat and let them cool slightly.
- 4
Prepare the Sauce- In a small bowl, combine vegan yogurt, tahini, chili oil, garlic, parsley, and lemon juice.- If the sauce is too thick, whisk in a small splash of water until it reaches a pourable consistency.
- 5
Assemble the Salad- In a large bowl, combine the slightly cooled potatoes, sliced onion, chopped spring onion, arugula, white beans, and sun-dried tomatoes.- Pour the sauce over and toss gently to coat.
- 6
Finish & Serve- Sprinkle with sesame seeds and drizzle with extra chili oil before serving.
Creamiest Potato Salad with Tahini Yogurt Dressing
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