Harissa-Roasted Potato Salad - Forks Over Knives

Ingredients

• 4 tablespoons lemon juice
• 1 tablespoon tahini
• 1 tablespoon salt-free harissa seasoning (such as Frontier brand)
• 1½ lb. sweet potatoes, peeled and cut into ½-inch cubes
• 1½ lb. russet potatoes, peeled and cut into ½-inch cubes
• ½ cup chopped onion
• ½ cup chopped red bell pepper
• ½ cup chopped celery
• ¼ cup chopped dried apricots
• ¼ cup aquafaba
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh parsley
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons pure maple syrup
• 1 clove garlic, minced
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup slivered almonds, toasted