Potato & Cucumber Salad with Tahini-Mustard Dressing
30 min
Vegan
32497
For 2 Portions
500 g
potato
30 g
tahini
30 g
peanut, roasted & unsalted
4 g
parsley, fresh
4 g
mint, fresh
4 g
thai basil, fresh
1
shallot
1/2
cucumber
1/2
lemon
2 tbsp
olive oil
2 tsp
whole grain mustard
1 tsp
water
1 tsp
agave syrup
pepper
salt
1. All set?
2. Put potatoes in a pot with generously salted water. Bring to a boil, then reduce to a simmer. Simmer until cooked through but still firm, about 15 min. Drain and let cool.
3. Meanwhile, smash cucumber with the back of a knife, then cut into chunks.