Creamy roasted potato salad (v, gf, df)

This is my in-between-seasons salad. I am craving light and fresh salads on the one hand but it is still kind of winter and my body wants something warm and filling. Combine both things and you will get this delicious and healthy, vegan, and creamy potato salad. Lots of fresh herbs, tomatoes, salty pickles and olives, sweet raisins and a creamy nutty tahini dressing make this dish an incredible lunch or dinner. Easy to make, takes only 20minutes and perfect to prepare in advance for a party or a potluck. 


Creamy potato salad (v, gf, df) 

serves 2

1lb potatoes of your choice, washed and cut into bite sizes

2 tbsp extra virgin olive oil

1 pinch of salt

3 pickles

6 kalamata olives

1 handful cherry tomatoes

1/4 cup raisins


a handful of flat leaf parsley

a handful of dill

a handful of chives


1/4 cup  tahini

1 tbsp dijon mustard

juice of 1/2 lemon

1 garlic clove, minced

1/4 cup hot water


preheat oven to 190C

add the potatoes to a bowl, drizzle the oil, add the salt and toss to cover potatoes 

put on a baking tray and bake for 20minutes 

meanwhile, cut tomatoes into halves, chop pickles and olives and keep together with the raisins on  the side

for the dressing add all ingredients into a jar and mix to combine, you might have to add more hot water to emulsify and thin out the tahini 

once potatoes are done, add all ingredients into a big bowl and drizzle with half of the dressing, toss to coat (you can add more dressing if you want it creamier)

add chopped herbs and serve on a nice platter 

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Let me know what you think