Ingredients

• 1 ½ pounds baby gold potatoes, halved
• ⅓ cup chopped cilantro
• ⅓ cup chopped green onion
• 1 tbsp sesame seeds
• ⅓ cup vegan mayonnaise
• 3 tbsp MUMGRY Smooth Peanut Butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• ½ tbsp maple syrup

Recipe

1. Boil the potatoes: Place the halved baby potatoes in a large pot and fill with water. Cover and bring to a boil over high heat. Once boiling, reduce the heat to a simmer. Cook for 8-10 minutes or until just tender. Strain, then rinse with cool water.
2. Place the potatoes in a large bowl with the cilantro, green onion, and sesame seeds.
3. In a small bowl, whisk together the remaining ingredients. Stir in a splash or more of water to thin the sauce to a pourable consistency. Pour the sauce over the potatoes, then stir gently to combine all ingredients and coat the potatoes.
4. Chill until ready to serve.