Moroccan Potato Salad

Classic potato salad is delicious, but sometimes I like to switch it up and make something a little different.  My favorite variation is my Moroccan Potato Salad.  In place of the usual onions and celery, I use kalamata olives green beans, asparagus and shallots which are perfect for Spring.  And in place of the mayonnaise, I use a silky tahini based dressing with a bit of cumin, garlic and lemon juice which is delicious with the veggies and potatoes. I sprinkle it with some toasted sesame seeds and smoked Spanish paprika, and voila!  A delicious vegan, gluten free potato salad that is perfect for a weeknight meal with some sort of protein on the side, or entertaining as a side dish.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a saucepan, place the potatoes, and cover with filtered water as well as a good tsp of sea salt. Bring to a boil, then lower to a simmer and cook until the potatoes are tender, about 10 minutes. Allow to cool to room temperature.

Meanwhile, toss the asparagus and green beans with olive oil and spread out onto a large baking sheet. Roast for 20 minutes at 400F degrees until starting to brown and tender. Let cool to room temperature.

Meanwhile, to make the dressing, whisk together all remaining ingredients until smooth, adding a little more filtered water if you think it is too thick.

Toss the dressing with the veggies, then when ready to serve, sprinkle with the sesame seeds and smoked paprika.


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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Health Trending
  • Heart Healthy
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Easy