Description
A creamy herbed tahini potato salad dressed with lemon, garlic, and fresh herbs. Vegetarian and great chilled or at room temperature.
Ingredients
Scale
- 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