Description
Herbed Tahini Potato Salad is a creamy, flavorful twist on a classic potato salad, combining tender red and yellow potatoes with a smooth tahini-based dressing infused with fresh herbs like parsley, cilantro, and dill. Perfectly cooked and chilled potatoes are gently tossed in a vibrant dressing made from tahini, lemon juice, garlic, and Dijon mustard, finished with a touch of olive oil and vegetable broth for the ideal balance of creaminess and zest.
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
- 1/2 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
- 1/2 teaspoon (3 g) salt, for the dressing
- Black pepper, to taste
Seasonings/Secondary Ingredients
- 1 tablespoon (15 ml) olive oil, extra virgin, good quality
Instructions
- Cook Potatoes Perfectly: Start by boiling the red and yellow potatoes in water seasoned with 1 tablespoon of salt. Cook them until they are fork-tender, approximately 13 minutes, ensuring they are soft but not mushy for the perfect salad texture.
- Chill for Texture: Drain the cooked potatoes and place them in the refrigerator to chill for about one hour. This helps firm up the potatoes, preventing them from becoming too soft when mixed with the dressing.
- Blend Dressing Smoothly: In a food processor, combine the tahini, freshly squeezed lemon juice, pressed garlic clove, olive oil, Dijon mustard, vegetable broth, Italian parsley, cilantro (if using), dill, and 1/2 teaspoon salt. Process until smooth, adding extra vegetable broth gradually if needed to achieve a creamy, pourable consistency.
- Gentle Tossing Techniques: Place the chilled potatoes in a large bowl. Pour the tahini dressing over the potatoes, then add half of the diced green onions. Gently toss the ingredients to coat the potatoes evenly, taking care to keep the potatoes intact without breaking them apart.
- Garnish and Adjust Seasoning: Sprinkle the remaining diced green onions on top of the salad. Taste and adjust seasoning with additional salt and freshly ground black pepper as desired to balance the flavors.
- Serve and Enjoy: Serve the herbed tahini potato salad at room temperature or chilled. Allowing the salad to sit for a while before serving enables the flavors to meld beautifully for a delicious outcome.
Notes
- Using waxy potatoes like red and yellow varieties helps keep the salad from becoming too mushy.
- Chilling the potatoes before mixing with the dressing enhances texture and flavor.
- Tahini adds a creamy and nutty flavor, making this a great alternative to mayonnaise-based potato salads.
- You can omit cilantro if you prefer or substitute it with additional parsley or dill.
- This salad is best enjoyed within 1-2 days when stored in the refrigerator.
