All About the Veg! is a biweekly recipe column where Best of Vegan contributor Seiran Sinjari breaks down one amazing plant at a time. In todayโs column, she takes a closer look at coriander, both fresh and dry. Her vegan roasted potato salad recipe is next-level delicious, with generous use of zesty vegan coriander feta cream and an added texture of harissa pistachio crunch!
In case you want to bring something more interesting than the same old potato salad for summer barbecues and gatherings this year, and share a whole range of beautifully layered flavors with family and friends, keep reading!
This vegan roasted potato salad has it all, itโs creamy, tangy, spicy, and crunchy without feeling heavy. Whatโs so great about it is that you also can serve it completely deconstructed and each component is so flavorful and can be used for many other dishes as well.
So this weekโs recipe is all about coriander but I admit, Iโve done it in a somewhat sneaky way. The potatoes are roasted with ground coriander seeds and other spices and we have fresh coriander in the vegan feta cream. Blending the coriander with vegan yogurt, feta, lemon, and agave syrup will mellow down the sharp coriander flavor slightly while at the same time preserving and complementing its herbaceous aroma and flavor. This is one of my go-to dips/sides when trying to convert coriander skeptics.
Yes I know, thereโs apparently that gene that might decide whether youโll enjoy coriander or not. But, I myself, was in fact the biggest coriander skeptic and honestly couldn’t stand it until I was in my late teens. Then one day I tried one of my momโs dishes prepared with fresh coriander and I didnโt hate it, I even enjoyed it. Later I started experimenting a lot with Middle Eastern, East, and Southeast Asian cuisines. I slowly began to love coriander, understand what other ingredients and flavor profiles work with it, and complement it. So even though genetics might play a role here I still do believe that some of us just haven’t tried it enough or with the right foods to be able to fully enjoy it.
Bonus tip before jumping to the recipe; the coriander feta cream is particularly amazing with tacos too!
Vegan Roasted Potato Salad with Coriander Feta Cream & Harissa Pistachio Crunch
Print Recipe Pin RecipeIngredients
Potatoes:
- 1 ยฝ kg waxy potatoes with tender skin - cubed
- 2 tbsp olive oil
- 1 tsp ground coriander
- ยฝ-1 tsp Aleppo chili flakes or other mild red pepper flakes
- ยฝ tsp sweet paprika powder
- 1 tsp garlic powder
- ยฝ tsp black pepper
- salt to taste
Vegan Coriander Feta Cream:
- 200 g vegan feta style cheese
- 200 g vegan Greek-style yogurt
- 1 small bunch of coriander including tender stems - reserve a couple of leaves for garnish
- 1 tbsp agave syrup
- ยฝ lemon - juiced
- salt to taste
- 3-4 tbsp water - more if needed
Lemon & Cumin Onions:
- 2 small shallots - finely sliced
- ยฝ lemon - juiced
- ยฝ tsp ground cumin
Harissa Pistachio Crunch:
- 3 tbsp raw pistachios - roughly chopped
- 1 tbsp sesame seeds
- 1 tsp Nigella seeds
- ยฝ tbsp olive oil
- ยฝ-1 tbsp Harissa paste
Instructions
- Preheat the oven to 200ยบC / 390ยบF.
- Toss potatoes with olive oil and all seasoning, make sure theyโre well coated. Arrange the potatoes in a single layer on an oven sheet. Roast them for 20 minutes, toss them, and roast for another 10 minutes or until golden brown.
- Prepare the coriander feta cream by mixing all ingredients in a food processor until smooth and creamy, add more water if needed. Set to the side.
- Finely slice shallots and mix them with lemon juice and cumin in a small bowl, set to the side.
- For the Harissa pistachio crunch, heat a dry pan and add pistachios, sesame seeds, and nigella seeds. Toast them over medium heat while stirring until pistachios and sesame seeds get some color. Add olive oil and harissa paste, and stir-fry for 30-60 seconds until everything is well combined. Remove from pan and set to the side.
- Mix potatoes with โ of the coriander cream, and add more cream to taste. Top with the shallots and sprinkle the pistachio crunch on top. Finish with some coriander leaves and serve while warm or room tempered (donโt refrigerate when itโs all mixed).
Notes
Recipe, text, and photography by Seiran Sinjari.
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