White Potato Salad Dressing
Makes 3 cups • Total Time: 15 minutes • FODMAP rating: low
This dressing is rich and creamy, with a tangy kick from the lemon juice and apple cider vinegar. It's a versatile addition to any salad and adds a delightful creaminess without the need for dairy or oil.
Ingredients
1 peeled and cooked white potato
2 tablespoons Tahini
2 tablespoons apple cider vinegar (or 1 if you want less "tang")
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
pepper to taste
3/4 cup water (more water, as needed to thin the dressing)
herbs: dried or fresh parsley, dill, and chives (to taste)
Instructions
1.Microwave, steam or boil the peeled potato until tender, about 10-15 minutes. Drain and let cool slightly.
2.In a blender or food processor, combine the cooked potato, tahini, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, water, salt and lemon juice.
3.Blend until smooth and creamy, scraping down the sides of the blender or food processor as needed.
4.If the dressing is too thick, add water, a tablespoon at a time, until you reach your desired consistency. Add the herbs then mix them in.
5.Taste the dressing and season with salt and pepper to taste, adjusting any other flavors as needed.
6.Transfer the dressing to a jar or container with a tight-fitting lid and store it in the refrigerator until ready to use.
7.Drizzle the White Potato Salad Dressing over your favorite salad greens, roasted vegetables, or grain bowls, and enjoy!
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