A crunchy, creamy, and slightly spicy potato salad that's perfect for meal prep lunches or a summer side dish.
Bring a large pot of salted water to a boil. Add the baby potatoes and simmer for 15–20 minutes, or until fork-tender. Drain and allow them to steam dry for a few minutes.
Place on a baking tray and gently flatten each potato with the bottom of a glass or potato masher. Drizzle with olive oil and season lightly with salt. Roast at 220°C (200°C fan) for 25–30 minutes, or air fry at 200°C for 15–20 minutes, until golden and crispy.
In a bowl, whisk together the tahini, sesame oil, miso paste, vegan mayonnaise, lime juice, and water. Mix until smooth and creamy. Add a little more water if needed to loosen the dressing.
Slice the cucumber in half lengthways and scoop out the seeds with a spoon. Cut into half-moon slices. Thinly slice the spring onions and pick the coriander leaves.
Add the crispy potatoes, cucumber, spring onions, and coriander to a large bowl. Spoon over the sesame mayo dressing and gently toss to combine. Transfer to a serving dish and sprinkle with black sesame seeds.
Finish with a generous drizzle of crispy chilli oil.