herby potato salad

for 2 servings:

600g mini potatoes

2 handfuls cherry tomatoes, halved

2 handfuls radishes, quartered

handful fresh dill, chopped

2 tbsp pickled jalapeños, chopped (optional)

herby sauce:

4 tbsp cashew butter or 1/4 cup (60ml) tahini

big handful fresh parsley

handful fresh basil (or any other herb)

1 small-medium shallot

zest from 1 small lemon

1 heaping tsp dijon mustard

3 tbsp white wine vinegar

1/4 tsp salt (more to taste)

water to thin

method:

cook the potatoes.

mix the herby sauce in a food processor.

cut the vegetables.

assemble in a large bowl, season to taste with more salt.

for protein, some crispy chickpeas or tofu go well with this.