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Wash all the potatoes and remove parts that might be yucky, but keep the skin on otherwise. Slice in thick slices. Put in a mixing bowl and drizzle with a little bit of olive oil, mix with your (clean) hands so that they are all coated.
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Lay all the potato slices on a large cooking sheet lined with parchment paper, ideally only 1 layer (if you don't have enough room and the potatoes are too crowded, you'll need to flip them around a couple of times throughout cooking so that they all roast nicely).
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Bake in a 450F oven for about 25 minutes or so, depending on the thickness of your potato slices.
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While this cooks, prepare the dressing: in a medium mason jar (with a lid), add the mustard, vinegar, tahini and honey (or maple syrup), and shake really well for 10-15 seconds until the tahini starts breaking down and blend. Then add the olive oil, salt and pepper, and shake again for 5 seconds.
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Slice the cabbage and red onion in very thin slices. Put in a large bowl or plate, add the dressing, and mix really well so that everything is nicely coated. Put aside.
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Cut the raw almonds coarsely. You could lightly toast them in a hot pan for 30 seconds or so if you wish.
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When the potatoes are cooked, wait until they cool down a bit, 5-10 minutes or so, then transfer to the large bowl/plate and mix with everything else. Serve with the almonds on top, and fresh chopped cilantro if you wish (optional).
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Enjoy right away while it's warm or eat later when it's cold. It tastes delicious cold the next day too!