Vegan Potato Salad with Beans
Ingredients
- 12 ounces baby yellow potatoes
- 1 tablespoon olive oil or balsamic vinegar
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 medium red onion
- 1/4 cup plus 2 tablespoons vegan mayonnaise
- 2 tablespoons plus 1 teaspoon Dijon mustard
- 2 teaspoons tahini
- 2 teaspoons maple syrup
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh dill
- 1 15-ounce can beans
- 1 1/2 cups chopped cucumber
Preparation
Preheat the oven to 425ºF. Line a medium baking sheet with a silicone mat or use a non-stick sheet.
Toss the potatoes with the olive oil and rosemary until fully coated. Salt to taste. Transfer to the baking sheet and place in an even layer so they are not touching. Roast for 25 minutes, or until golden brown.
Meanwhile, slice the red onion in half and place in a small bowl with enough water to cover.
In a medium bowl, mix the mayonnaise, Dijon mustard, tahini, maple syrup, lemon juice, lemon zest, and dill. Set aside.
Once the potatoes are done roasting, remove the red onion from the water and finely chop it.
Transfer the beans, cucumber, potatoes, onion, and dressing to a large bowl. Mix to combine until everything is coated with the dressing. Season with salt and pepper.
