The Best Healthy Coleslaw Ever (No Mayo! ½ cup diced green onions. I suggest pairing it with my tofu kabobs for a vegan BBQ you won’t forget anytime soon! Xo. This site uses Akismet to reduce spam. Then garnish with green onions and black pepper for a little more punch. We welcome you to our Ambitious Kitchen. It was perfect as written…….then I realized that I had a little fresh basil left over and added that to the dressing as well (do not over mix fresh basil as it will get really bitter). 2. The perfect mayo-free recipe , an elite cafemedia food publisher | Site by KC & A+A. When the potatoes are ready, drain them, transfer to a bowl and place them in the fridge for 1 hour or until completely cool. make my BEST ever chicken soup (w. settle in, shop til you drop and sip on this cozy, one of my favorite banana muffins recipes: honey c, already know what I’m grateful for this year ❤, listen uppp: making creamy dreamy mashed potatoes, the most fabulous bacon wrapped dates stuffed with, never enough photos of sweet Sidney on my camera r, sharing the creamy, cheesy au gratin recipe inspir. If you try this recipe, be sure to rate it below and let me know how you liked it. My new favorite go to. ¾ pound red potatoes. and interesting that everyone will like, to complement the sauteed fish and lemony sauce. Cut potatoes into thirds or any size you prefer, and place in a large bowl. I’d totally eat this whether it was vegan or not. Drain and rinse in cold water to take the heat off. ¾ pound purple potatoes. Learn how your comment data is processed. Add the peas, onion, parsley, tarragon, savory, and oregano. 2 tablespoons fresh lemon … This year on the blog (and by request) I’m making a huge effort to make traditional recipes healthier and more nutritious but also provide more vegan and gluten-free options for all of you. Do you really use the vanilla flavored almond milk for this? What you do: 1. Absolutely fantastic! In this space, we are committed to the pursuit of wellness and determined to stay balanced and real. 11 %. I liked the slight sweetness it paired with the herbs, but you can use any almondmilk you’d like. Ever since I discovered your tahini brownie recipe, there’s no such thing as extra tahini lurking around my cupboard! I followed the recipe exactly and it was perfect. Reduce heat to medium then boil for 10-13 minutes or until you can easily insert a knife into a potato. Perfect! In a small bowl, combine the vinegar, oil, tahini and garlic and whisk well. Absolutely delicious! This sounds simple enough that I may try it! This recipe sounds fabulous. Hope you love this one too! So happy you found this recipe! leftover turkey? I love using the almondmilk blends version to keep the dressing smooth and on the thicker side. You can also mix it together right away, but for presentation purposes, I suggest drizzling. Make the potato salad: While chicken is roasting, in a large bowl, whisk together the olive oil, tahini, lemon juice and pepper until combined. Creamy no mayo added vegan potato salad coated with a beautiful green herbed tahini sauce made with tahini, fresh herbs, almondmilk, lemon and Dijon! And of course, don’t forget to snap a photo and tag #ambitiouskitchen on Instagram so I can see your beautiful creations. Place over medium-high heat and boil until tender but firm, 15-20 minutes. Pour the potatoes into a colander and rinse until cool. Ingredients. What’s funny about potato salads, is that they’re all different. Stir in the bacon, except for the reserved 1/4 cup, and the scallions. I love using the almondmilk blends version to keep the dressing smooth and on the thicker side. Drain, place the potatoes in a bowl, and refrigerate until cold. I’m curious, how do you like yours? A gorgeous and delicious take on traditional potato salad! Dressing: In a small bowl, whisk together the Tahini Dressing ingredients, adding water as needed, to make a smooth creamy dressing. xo! While the potatoes are boiling, make the tahini sauce: Add tahini sauce, lemon juice, almondmilk, garlic, dijon mustard, parsley, cilantro, dill, salt and pepper to a blender, and blend until smoothe and creamy. Another winner from AK! ¾ pound yellow gold potatoes. I wanted this vegan potato salad to be extra special so I created a version with three different types of potatoes (red, purple and gold!) This will be a staple in my house forever. 34.6 g In a large pot, place the potatoes and cover with lightly salted water. So simple and flavorful…….as well as beautiful! We’ve never really been into potato salad because we hate mayo, and didn’t even know it was possible to make it mayo free until we came across your recipe.