Lemon Tahini Potato Salad
Did I ever mention that potatoes (mostly the white ones) are my favorite veggie? I know, I know they’re loaded with calories (blah blah) packed with carbs (blah, blah, blah) and not nearly as nutritious as sweet potatoes (blah…blah…blah). Still, I adore them; baked, twice-baked, mashed, fried, frenched, pancaked… you name it.
Are there any readers or followers out there who are willing to confess their own personal love for the lowly potato? Maybe you will after you taste this Tahini Lemon Potato Salad. There’s just so much to love about it.
The flavors in this herby, lemony salad are complex, fresh, nutty, and anything-but-boring. A definite flavor bomb!
This salad is…
- Packed with carbs. Yes, I said it – CARBS! In case you missed it, dietitians and medical experts still recommend that 50-55% of the calories you eat each day come from healthy complex carbs and potatoes eaten with the skin – like the ones in this salad – fit the bill.
- A good source of healthy fats. Tahini, which is made from ground sesame seeds is a great source of the poly- and mono-unsaturated fat – the kind of fat that is actually good for your heart. Plus, the texture is smooth and velvety and the taste is complex, nutty, and delicious.
- A valuable source of Vitamin C. Who knew? One white potato eaten with the skin contains more than half your daily Vitamin C requirement.
- Anti-inflammatory (because of the sesame oil/tahini) which may be effective in reducing heart disease or your risk for heart disease.
- Beautiful. Just look at those colors! Eating different kinds and colors of veggies and fruits every day is a great way to ensure you’re getting a wide variety of vitamins and minerals. Different colors provide different nutrients so remember to eat your colors every day.
- Don’t over cook the potatoes. Follow the directions. The potatoes should be just tender when you drain them.
- Stir the tahini well before adding it to the dressing. In a tahini jar, most of the oil stays on top, like it does with natural peanut butter. Stir the tahini in the jar first, or the dressing you make will be too runny.
- Serve over greens that have a little texture. Any kind you like will work, although I am not a fan of baby spinach for this dish. It just doesn’t hold up well. My faves are arugula, Russian red kale, or frisee, or a mix of different lettuces.
- Use fresh herbs. This goes without saying here.
Are you feeling like It’s time to kick things up a notch and get out of your (yawn) boring potato salad rut?
Why not impress your friends at your next backyard BBQ, family reunion, or summer potluck, with this breathtakingly beautiful, great-tasting, and good-for-you Tahini Lemon Potato Salad? I hope you’ll try it.
Peace, love and good eats; from our empty nest to yours.
Trending in the EN Kitchen: Ziyad Tahini – This is my favorite brand and is not the most expensive.
Tahini Lemon Potato Salad
Yield 6 servings
- 3 cups very small new potatoes (red, yellow, purple) or any combination
- 3 tablespoons tahini
- juice of ½ small lemon and ½ teaspoon zest (or more to taste)
- 1 teaspoon low-sodium soy sauce or tamari
- 1 teaspoon olive oil
- 1 garlic clove, crushed or finely minced
- Water (see Step 2 below)
- 1 tablespoon fresh dill, finely chopped (plus a little extra)
- 1-2 teaspoons fresh cilantro leaves (plus a little extra)
- White or cayenne pepper
- salt to taste
- Optional - 1-2 tablespoons pomegranate seeds
- Mixed greens
- Steam or gently simmer the whole potatoes for about 20 minutes or until just tender when pierced with a fork. Drain and allow to cool. Once cool, cut the potatoes in halves or quarters.
- Whisk the tahini, lemon juice, soy sauce, garlic, and olive oil together in a mixing bowl. Add the soy sauce and drizzle in a little water. Continue whisking (and adding a drizzle of water) until the dressing is the consistency of whipping cream.
- Finely chop the dill and cilantro and stir, along with the lemon zest, into the dressing.
- Taste and season with a dash of white or cayenne pepper and salt to taste.
- Pour the dressing on top of the potatoes and fold gently until coated.
- Serve the potato salad on a bed of salad greens.
- Optional – top with extra fresh dill and/or cilantro leaves and pomegranate seeds.