CROWD PLEASING POTATO SALAD

Ingredients

• 670 g Baby potatoes
• 75 g Red onion, diced small
• 170 g Red bell pepper
• 300 g Cucumber
• 540 g Cherry tomatoes, halved
• 25 g Dried Tomatoes
• 120 ml Red wine vinegar
• 2 tbsp Tahini
• 1 tbsp Tamari sauce, MRSJP
• 1 tbsp Maple syrup
• 60 ml Almond milk, unsweetened
• 1 tbsp Miso paste, Marukome
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1 tsp Oregano, dried
• 1 tsp Basil, dried
• 1/2 tsp Sweet red paprika powder
• 1 pinch Sea salt
• 170 g Black beans, canned, drained, MRSJP
• 3 tbsp Basil, fresh

Method

1. Place the sun-dried tomatoes into a small bowl, cover with boiling water. Steep for 10 minutes.
2. Cook the baby potatoes until just tender, drain and rinse with cold water until the potatoes are no longer hot, place on a baking sheet to continue to cool, set aside.
3. Drain the liquid from the steeped sun-dried tomatoes, shake well to remove any excess water, then place the steeped sun-dried tomatoes onto a chopping board and finely mince them with a sharp knife into an almost paste-like consistency.
4. Place all the Dressing Ingredients ( red wine vinegar, tahini, tamari,maple syrup, almond milk, miso, garlic powder, onion powder, oregano, basil, salt and paprika into a small bowl, whisk until smooth. Add the minced sun-dried tomatoes to the dressing, mix well to combine. Set aside.
5. Place all the Salad Ingredients (cooled baby potatoes, black beans, red onion, red pepper, cucumber and cherry tomatoes and finely chopped fresh basil) into a large bowl, gently mix to evenly distribute the ingredients.
6. Pour the dressing over the mixture, gently toss.
7. Enjoy.