Tahini Lemon Potato Salad

Yield 6 servings



  1. 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.
  2. 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.
  3. Finely chop the dill and cilantro and stir, along with the lemon zest, into the dressing.
  4. Taste and season with a dash of white or cayenne pepper and salt to taste.
  5. Pour the dressing on top of the potatoes and fold gently until coated.
  6. Serve the potato salad on a bed of salad greens.
  7. Optional – top with extra fresh dill and/or cilantro leaves and pomegranate seeds.

Recipe by Empty Nest Eats at