This golden potato salad with chickpeas makes a delicious side or can be served as a main meal with leafy greens.
Curry Tahini Dressing
Potatoes: Place potatoes into a medium/large pot, fill pot with water, covering potatoes with at least 1 inch of water. Bring to a boil, turn heat to medium-low, place lid slightly askew, and cook potatoes in gently boiling water for about 10 minutes. Potatoes should be al dente. Drain, and set aside to cool a bit.
Dressing: In a small bowl, combine the tahini and water, mix well. Add the lemon juice, curry, hot sauce, onion powder and salt, mix well to combine. Add a tad more water as needed to create desired consistency. You don’t want the dressing to be too thick (I ended up using about 2 tablespoons extra). Use your best judgement. (If using vegan mayo as per the notes, simply combine everything at once and mix well.) Taste for seasoning. Makes about 3/4 cup.
Salad: In a large bowl, add potatoes, celery, carrots, green onions, chickpeas, and cilantro. Top with dressing, and gently toss to combine. Season with salt and pepper to taste.
Serve: Serve chilled, at room temp, even warm is ok too. Top with chopped chives or sliced green onions. Garnish with more freshly chopped cilantro if you like.
Replace the tahini and water with 3/4 cup homemade vegan mayo, or store bought such as Just Mayo Plain or Veganaise Grapeseed Oil Mayo. You may also consider using 3/4 cup plain non-dairy yogurt instead.
The potatoes can be prepared with or without the skin. I prefer to have the skin on, plus it adds nutritional value.
If you don’t care for chickpeas, replace with 2 – 3 tablespoons chopped cashews (as per the original recipe). They will add protein and texture.