Herbed Dijon Potato Salad
Perfect picnic-friendly dish that is herbaceous, fragrant, creamy, and incredibly satiating.
Ingredients
Salad
- 1 lb red fingerling potatoes, quartered
- 1 lb yellow fingerling potatoes, quartered
- 1/3 cup carrots, diced
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 1/4 cup green onions, scallions, sliced
- 1/4 cup fresh dill, minced
- 1/4 cup flat leaf parsley, de-stemmed and minced
Dressing
- 1 cup hempseeds or raw cashews
- 3 each garlic cloves, minced
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup, date syrup, or date paste
- 1 tbsp low-sodium tamari, coconut aminos, or soy sauce
- 1 tsp chipotle tabasco sauce
- 1/4 tsp ground black pepper
- 1/2 cup water, or more depending on preferred thickness
Directions
- In a large saucepan, place potatoes and enough water to cover potatoes by ~2 inches. Bring to a boil over medium-high heat. Reduce heat and simmer on low until potatoes can be pierced easily with a fork, about 15-20 minutes. Drain potatoes and set aside.
- In a blender, combine all dressing ingredients and blend until smooth, about 60-90 seconds.
- In a large serving bowl, place cooled potatoes, carrots, celery, onions, green onions, dill, and parsley. Pour dressing over mixture and toss to combine. Serve warm immediately or refrigerate to allow flavors to marinate and serve cold.
