Creamy Roast Potato and Dill Salad

Ingredients

"Traditional potato salad is a bit of a nostalgic dish for me and one of the reasons I wanted to come up with a completely dairy- and egg-free wholefood alternative. The result, I think, tastes even better. This salad has the same great comforting quality and the tangy mustard dressing is so simple to make. I have roasted the potatoes in this version as I like the extra crunch, but you could just as easily steam yours if you like. It’s an all-round winner in my opinion and one you will want to contribute next time you are asked to bring a plate." ~ Harriet Birrell.

Salad:

1 kg potatoes, washed and diced
1 red onion, diced
30 g (1/2 cup) spring onions (scallions), sliced handful dill, chopped
1/2 cup Smoky coconut ‘bacon’ (see page 278.)

Dressing:

125 ml (1/2 cup) plant-based milk (I use almond milk)
4 Tbs hulled tahini
2 tsp miso
1/2 tsp garlic powder
Juice of 1/2 lemon
1 Tbs seeded mustard

Method

Preheat the oven to 200°C fan-forced.

Line a tray with baking paper, spread the potato out on the tray and place in the oven to cook for 30 minutes or until crispy. Once cooked, set aside to cool.

To make your dressing, add all the ingredients, except for the seeded mustard, to a blender or food processor and blend until smooth. You can also use a fork to whisk the ingredients if you do not have a blender handy. Add the seeded mustard and stir until evenly combined.

Combine the potatoes and all the salad ingredients in a bowl. Add the dressing and mix well. Serve.

Credits: This is an edited extract from Whole by Harriet Birrell published by Hardie Grant Books $50.00 and is available where all good books are sold.

Photo Credits: © Nikole Ramsay.