Looking for a potato salad alternative? Give this one a try! It celebrates some still in season summer/fall ingredients and is a fresh departure from the more conventional creamy or mayo based tater tot salad.
Toss the salad right before serving to preserve the most vibrant green color. This is a great vegan option too!
Green Potato Salad
- 2 lbs mini potatoes, scrubbed clean
- 3 cups fresh or frozen peas, blanched
- 1 small clove garlic
- 3 Tbsp hemp seeds
- 1 1/2 cups packed cilantro leaves
- 1/4 cup olive oil
- 2-3 Tbsp lemon juice
- 3 green onions, trimmed and thinly sliced
- 1 jalapeno, thinly sliced, optional
Place the taters into a large pot and cover with water. Bring to a boil over high heat and cook for about 15 minutes or until tender. Drain, cool and cut in half.
Place the garlic, hemp seeds, cilantro leaves and olive oil in a food processor and blitz until smooth. Adjust for salt and pepper and tip the herb paste into a large bowl.
Add the potatoes once they are cooled, peas, onion and jalapeno, if using to the bowl and give everything a toss with the lemon juice. Adjust seasoning and serve immediately for the brightest green color!