| Total Fat | 4g |
| Total Carbohydrates | 137g |
| Cholesterol | 0mg |
| Sodium | 353mg |
| Potassium | 416mg |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 4g |
Place potatoes in a large pot filled with water and 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium then boil for 10-13 minutes or until you can easily insert a knife into a potato.
While the potatoes are boiling, make the tahini sauce: Add tahini sauce, lemon juice, unsweetened vanilla almond cashew milk, garlic, dijon mustard, parsley, cilantro, dill, salt and pepper to a blender, and blend until smoothe and creamy. Taste and then add more salt and pepper, if necessary.
When the potatoes are ready, drain them, transfer to a bowl and place them in the fridge for 1 hour or until completely cool.
Once potatoes are cooled, slice them into ½ inch rounds and place in a bowl or on a large serving platter. Add green onions. Drizzle or toss with tahini dressing.
Garnish with extra green onions and chopped dill. Serves 6-8.
Courtesy of: Ambitious Kitchen
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