This tahini potato salad isn’t your typical side dish; it’s a colorful mix of creamy tahini, fresh herbs, and tender potatoes that makes every bite enjoyable. The blend of red and yellow potatoes adds variety, making it visually appealing and delicious.
This article addresses mushy potatoes, thick dressing, and bland flavor by offering timing, chilling guidance, dressing consistency tips, and ingredient notes for tahini potato salad.
I’ve often found that a regular potato salad can lack oomph, leaving it bland and forgettable. That was a challenge I faced when cooking for friends who appreciate something unique. I knew I needed a way to jazz it up, and this recipe does just that.
What I love about this salad is that it’s super simple to prepare, with just 50 minutes of prep time needed. When you pop it in the fridge to chill, it firms up beautifully, enhancing the flavors while it’s waiting for you to serve it at room temperature or chilled.
If you’re looking for another tasty potato dish, check out my Gochujang Potato Salad for a zesty twist!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Fusion This tahini potato salad mixes creamy tahini with bright lemon juice and fresh herbs, creating a refreshing spin that lifts the classic dish’s flavors into a new dimension.
- Refreshing Ingredients Packed with a medley of herbs like parsley and dill, this recipe infuses your meal with a fresh taste that’s especially satisfying during warm weather or at any potluck.
- Easy to Prepare With straightforward steps from cooking potatoes to blending the dressing, you’ll find this salad comes together effortlessly, while also allowing for variations and personal touches.
- Long-Lasting Freshness Once made, this tahini potato salad keeps well in the fridge, making it a great choice for meal prep or enjoyable leftovers throughout the week.
Herbed Tahini Potato Salad
- Prep Time: 50 minutes
- Cool Time: 1 hour
- Cook Time: 13 minutes
- Total Time: 1 hour 3 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Diet: Vegetarian
Description
A creamy herbed tahini potato salad dressed with lemon, garlic, and fresh herbs. Vegetarian and great chilled or at room temperature.
Ingredients
- Main Ingredients
- 1 1/4 lbs (565 g) red potatoes, waxy variety
- 1 lb (454 g) yellow potatoes, waxy variety
- 1 tablespoon (15 g) salt, for boiling
- 2 green onions, diced (divided)
- 1/3 cup (80 g) tahini, creamy quality
- 2 tablespoons (30 ml) lemon juice, freshly squeezed
- 3 tablespoons (45 ml) vegetable broth
- 1 clove garlic, pressed
- 1/21/2 teaspoon (2 g) Dijon mustard
- 1/2 cup (15 g) Italian parsley, chopped
- 1/3 cup (10 g) cilantro, chopped (optional)
- 1 tablespoon (3 g) dill, chopped
- 1/21/2 teaspoon (3 g) salt, for the mixture
- black pepper, to taste
- Seasonings/Secondary Ingredients
- 1 tablespoon (15 ml) olive oil, extra virgin, good quality
Instructions
- Step 1: Cook Potatoes Perfectly: Start by boiling your red and yellow potatoes in salted water. The key is to cook them until they are fork-tender, which usually takes around 13 minutes. Testing them with a fork ensures they will be soft enough but not mushy when you mix everything together later.
- Step 2: Chill for Texture: Once cooked, drain your potatoes and let them cool in the refrigerator for about an hour. Chilling them firms up the texture, which prevents the salad from becoming too mushy when you toss in the dressing.
- Step 3: Blend Dressing Smoothly: Combine tahini, lemon juice, garlic, olive oil, Dijon mustard, vegetable broth, and herbs in a food processor until smooth. If the mixture feels too thick, gradually add broth until it reaches your desired consistency. A well-thinned dressing clings to the potatoes perfectly.
- Step 4: Gentle Tossing Techniques: In a large bowl, add the cooled potatoes and pour the dressing over the top. Toss gently with half the green onions, avoiding any heavy mixing. This keeps your potatoes intact and enhances the salad’s texture.
- Step 5: Garnish and Adjust Seasoning: Sprinkle the remaining green onions over the salad and taste to see if any additional salt or pepper is needed. This step ensures every bite is just right without overwhelming the flavors.
- Step 6: Serve and Enjoy: You can enjoy this salad either at room temperature or chilled. Letting it sit for a while before serving allows the flavors to marry beautifully, enhancing the overall taste experience.
Notes
- Refrigerate: Store in an airtight container, at 35-40 degrees F, for up to 3 days.
- Expert Tip: If potatoes seem mushy after boiling, reduce cooking time to 10 minutes instead of longer cooking times; test with a fork for doneness.
- Expert Tip: When refrigerating the salad, allow at least 1 hour for flavors to develop, enhancing taste and firming potato texture.
- Expert Tip: If dressing is too thick, add vegetable broth one tablespoon at a time during blending until desired creaminess is achieved.
- Expert Tip: If potatoes break apart while tossing, gently fold them instead of stirring to maintain their structure and overall appearance.
- Expert Tip: For additional flavor, consider adding chopped roasted garlic, if you enjoy a deeper aroma and taste in tahini potato salad.
- Reheating Instructions: This salad is best enjoyed chilled or at room temperature. Reheat any leftovers gently in the microwave at medium power for 1-2 minutes, checking frequently to prevent overheating.
- Serving Suggestions: Serve alongside grilled meats or at potlucks. Pair with a fresh green salad for a well-rounded meal.
- Recipe Variations: Consider swapping out red and yellow potatoes for Yukon Gold potatoes, which hold their shape well.
- Recipe Variations: For a different flavor profile, add chopped roasted garlic to the dressing before blending.
- Ingredient Notes: For the tahini, use a creamy, good-quality option for the best flavor. Avoid those that taste overly bitter.
- Ingredient Notes: Choose vibrant and fragrant fresh herbs for the best results, as they contribute a lot of flavor to the dish.
- Ingredient Notes: Freshly squeezed lemon juice is essential for balancing the richness of the tahini; bottled lemon juice does not work as well.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Ingredient Notes
- Potatoes: Go for waxy potatoes, like Yukon Golds, which hold their shape well. They give great texture and absorb the tahini flavor nicely.
- Tahini: Use a creamy, good-quality tahini for the best flavor. It provides the salad with a rich and nutty base. Avoid any that seem overly bitter.
- Fresh herbs: I love a mix of parsley and dill. Fresh herbs brighten the dish and pack a ton of flavor. Make sure they’re vibrant and fragrant when you buy them.
- Lemon juice: Freshly squeezed lemon juice is key for balancing the richness of the tahini. It adds brightness! Bottled lemon juice doesn’t quite cut it here.
- Garlic: Fresh garlic works wonders. Mince it finely for even flavor distribution. If you’re sensitive to raw garlic’s bite, try roasting it for a milder taste.
- Olive oil: Use a good quality extra virgin olive oil. It adds depth and keeps the salad from being too thick. Look for a fruity flavor profile to complement the tahini.
- Potatoes: Go for waxy potatoes, like Yukon Golds, which hold their shape well. They give great texture and absorb the tahini flavor nicely.
- Tahini: Use a creamy, good-quality tahini for the best flavor. It provides the salad with a rich and nutty base. Avoid any that seem overly bitter.
- Fresh herbs: I love a mix of parsley and dill. Fresh herbs brighten the dish and pack a ton of flavor. Make sure they’re vibrant and fragrant when you buy them.
- Lemon juice: Freshly squeezed lemon juice is key for balancing the richness of the tahini. It adds brightness! Bottled lemon juice doesn’t quite cut it here.
- Garlic: Fresh garlic works wonders. Mince it finely for even flavor distribution. If you’re sensitive to raw garlic’s bite, try roasting it for a milder taste.
- Olive oil: Use a good quality extra virgin olive oil. It adds depth and keeps the salad from being too thick. Look for a fruity flavor profile to complement the tahini.
Recipe Tips
- If potatoes seem mushy after boiling, reduce cooking time to 8-10 minutes instead of 10-13 minutes, testing with a fork for doneness.
- When refrigerating the salad, allow at least 1 hour for flavors to develop, enhancing taste and firming potato texture.
- If dressing is too thick, add vegetable broth one tablespoon at a time during blending until desired creaminess is achieved.
- If potatoes break apart while tossing, gently fold them instead of stirring to maintain their structure and overall appearance.
- For additional flavor, consider adding chopped roasted garlic, if you enjoy a deeper aroma and taste in tahini potato salad.
Serving Suggestions
Serve tahini potato salad alongside grilled chicken or roasted salmon for a satisfying meal. Pair it with a simple green salad or roasted asparagus to add variety.
Use tahini potato salad to create a hearty wrap with grilled vegetables or pita. Add it to a summer picnic spread alongside cold sandwiches or fresh fruit platters.
Top tahini potato salad with a drizzle of olive oil or a sprinkle of extra herbs for added flavor. Consider adding a dash of smoked paprika or lemon zest to elevate its taste.
Recipe variations
- You can use Yukon gold potatoes instead of red and yellow potatoes for a creamier texture in this tahini potato salad.
- Add 1 tablespoon of smoked paprika for a subtle smoky flavor. Fresh herbs like dill and parsley can also enhance the taste.
- Either fresh garlic or 1 teaspoon of garlic powder can be used depending on your preference for ease or intensity.
- If serving a larger group, consider doubling the recipe, using 2.5 lbs of potatoes to ensure everyone enjoys this tasty dish.
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How to Store?
To keep your tahini potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 hours. This method is suitable for immediate serving.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. Ensure it’s completely cool before sealing to avoid condensation.
Freezing: Wrap portions in plastic wrap, then place in a freezer-safe container up to 3 months. Thaw in the refrigerator before serving.
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