2 cups diced red potatoes (about 2 medium sized potatoes)

1 (15 ounce) can white beans, drained

1/4 cup California Olive Ranch, Rich and Robust Extra Virgin Olive Oil

1 1/2 teaspoons kosher salt, divided

1/4 teaspoon black pepper1 tablespoon chopped fresh tarragon

1 teaspoon white wine vinegarradishes, thinly slicedhemp seeds

bibb lettuce



3/4 cup plain greek yogurt

2 tablespoons water

1 clove garlic, grated

1 tablespoon freshly squeezed lemon juice

1 teaspoon California Olive Ranch, Rich and Robust Extra Virgin Olive Oil 1/4 teaspoon kosher salt

pinch of cumin

Bring a medium pot of water to a boil. Add 1 teaspoon salt, then potatoes. Simmer for 8-9 minutes, until they are fork tender, but not falling apart. Remove from heat and drain. In a large bowl, mix them with the beans, olive oil, salt, pepper, tarragon, and white wine vinegar.
Let sit for 10 minutes. Meanwhile, make the garlic yogurt sauce by whisking everything together.
Assemble tacos, spreading a thin layer of sauce on the surface, then adding lettuce, potato mixture, radishes, hemp seeds, and more yogurt sauce. I also like to add avocado or feta cheese.
Recipe source:

Vegetarian Spring Tacos with White Beans and Potatoes, Garlic Yogurt Sauce