Vegan Hemp Seed Potato Salad With Sesame & Chilies

by Matthew McDermott

Source: treehugger.com

Both these potato salads are simple to make, both in preparation and time involved, as well as being delicious hot, cold, or room temperature. The first is Nepalese style, with chilies, lots of sesame seeds and a sesame oil/lemon juice dressing. The second uses hemp seeds and has a hemp oil/lemon juice dressing. If you haven't used hemp oil in your cooking it has a wonderfully rich taste, not to mention beingamazing nutritionally.

The strong, complex flavor of both salads pair well with the dark, fruity flavor of Medlock Ames 2006 Cabernet Sauvignon.

Technique on both these salads is essentially the same, with just ingredient substitution. Note that the proportions can all be adjusted to taste and you can't really go too far wrong in varying
them within reason.

4 medium-sized potatoes (or equivalent of smaller-sized), cut into small pieces

4 tbsp sesame seeds
1 tsp sea salt
1 tsp sichuan pepper
2 jalapeños, seeded and minced
juice of 2 lemons
4 tbsp sesame oil
3 tbsp cilantro, chopped

• Boil the potatoes until just tender. Be careful not to overcook or you'll end up with potato mush when combining the ingredients.
• Drain the potatoes and place in a large bowl.
• Add sesame seeds, salt, pepper and jalapeños. Mix.
• Add lemon juice and sesame oil. Mix.
• Add cilantro. Mix one final time.

You can either eat immediately or save for later. In fact it just gets better over the first day.
4 medium-sized potatoes (or equivalent of smaller-sized)
4 tbsp hemp seeds
1 tsp sea salt
1 tsp black pepper
1 small red onion, finely chopped
juice of 2 lemons
4 tbsp hemp oil
3 tbsp cilantro, chopped