Warm vegan potato salad with green cashew cream
Simple yet delicious, this warm vegan potato salad is perfect as a side or for a dinner party. You will love the crispiness of the potatoes and kumara and the green cashew cream dressing will quickly become one of your favourites!
Ingredients
For the salad
- 500 g potatoes boiled whole and cooled
- 500 kumara boiled whole and cooled
- Olivado extra virgin avocado oil
- 1 tsp chilli flakes
- ⅓ cup Superb Herb rosemary chopped finely
- ⅓ cup Superb Herb dill
- ¼ cup spring onions thinly sliced
- The Fresh Grower kale
- ¼ cup mixed sunflower, pumpkin and sesame seeds toasted
For the dressing
- 1 tbsp Chantal Organics tahini
- ½ cup cashews
- 1 lemon juice and zest
- 2 garlic cloves minced
- ¼ cup Superb Herb parsley and chives
Instructions
- Preheat oven to 200°C and line a flat baking tray with parchment.
- Slice the potatoes and kumara into rounds about 1cm thick. Drizzle with oil, chilli flakes, rosemary, salt and pepper. Bake for 25 minutes until crispy and golden. Add the kale to the baking tray and bake for a further 5 minutes.
- Soak the cashews in boiling water for at least 10 minutes. Drain them. In a blender, blitz together the tahini, soaked cashews, lemon zest and juice, garlic cloves and herbs until smooth and creamy.
- Serve the potatoes, kumara, kale, spring onion and dill on a platter, lather in the cashew dressing and sprinkle with toasted seeds.
- Devour while warm!
Tried this recipe?Let us know how it was!
This potato salad is the perfect side to a plant-based cheeseburger.
