This potato salad is an excellent side dish for a dairy-free, no-mayo barbecue! Tahini and cashews combine to add a thick creaminess without the mayo, and a variety of green herbs notches up the flavor to spectacular.
Quarter the potatoes and place in a large pot covered with water. Bring to a boil.
Reduce heat to medium-low, add in the kosher salt, and let cook until the potatoes are fork tender.
Remove from heat and drain potatoes. Let sit for five minutes then transfer to a bowl and chill in fridge.
Make the dressing by combining the cashew butter, garlic, lemon juice, tahini, basil and 1/4 cup water in a blender. Blend until smooth.
Stir in salt and pepper to taste. At this point, you can also add in more water to thin it to the consistency you would like.
Gently mix the sauce into the cooled potatoes. Stir in the dill and chives, or top with these herbs and mix them in as you serve. A sprinkle of sea salt across the salad is also delicious!
