Vegan potato salad with green lentils and an amazingly refreshing tahini dressing makes a perfect side dish.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
2 lbs potatoes
¼ cup green lentils, uncooked
1 cup fresh peas
2 green apples(Granny Smith), chopped
¼ cup green onion, chopped
¼ cup parsley, chopped
¼ cup dill pickles, chopped
4 tablespoons tahini
3 tablespoons lemon juice, frshly squeezed
½ cup cucumber, chopped
2–3 arugula leaves
2–3 fresh mint leaves
½ teaspoon ground cumin
1 teaspoon salt
2 tablespoons water
Boil the potatoes in salty water. After 20 minutes, check them with a fork. If they are not tender enough, cook them for 5-10 minutes more.
Drain and let them cool for about 10 minutes. Chop them into bite-size pieces.
Meanwhile boil green lentils in another pot for 15-20 minutes or until tender. Drain and pour cold water over them to help them cool.
Throw the fresh peas in boiling water and cook for 3 minutes or so. Don’t overcook them, otherwise they lose their nice green color. Transfer the cooked peas into cold water to stop their cooking and drain.
In a large bowl, combine chopped potatoes, green lentils, peas, green apples, green onions, parsley and dill pickles.
To make the tahini dressing:
Combine all of the ingredients in a food processor and blend until completely smooth. Taste and make any adjustments you like.
Drizzle the tahini dressing over the salad and give it a good stir. Serve it at room temperature.