Description

This Herbed Tahini Potato Salad is a creamy, zesty twist on the classic potato salad, featuring a smooth tahini dressing blended with fresh herbs and lemon juice. Made with waxy red and yellow potatoes boiled to perfection and gently tossed in a flavorful herbed tahini dressing, this salad is perfect for picnics, potlucks, or as a refreshing side dish to any meal. The addition of parsley, dill, and optional cilantro adds a bright, aromatic touch that complements the creamy texture.

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
2 1/2 teaspoons (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
2 1/2 teaspoons (3 g) salt, for the mixture
Black pepper, to taste

Seasonings/Secondary Ingredients

1 tablespoon (15 ml) olive oil, extra virgin, good quality

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Instructions

Cook Potatoes Perfectly: Start by boiling your red and yellow potatoes in salted water. Cook them until they are fork-tender, which usually takes around 13 minutes. Test them with a fork to ensure they are soft enough but still intact for the salad.
Chill for Texture: Once cooked, drain the potatoes and let them cool in the refrigerator for about an hour. Chilling firms up their texture and prevents the salad from becoming too mushy when mixed.
Blend Dressing Smoothly: In a food processor, combine tahini, lemon juice, garlic, olive oil, Dijon mustard, vegetable broth, Italian parsley, cilantro (optional), dill, salt, and black pepper. Blend until smooth, adding additional vegetable broth if needed to achieve a creamy, pourable consistency that will cling perfectly to the potatoes.
Gentle Tossing Techniques: Place the cooled potatoes in a large bowl and pour the tahini dressing over them. Add half of the diced green onions and gently toss the mixture, taking care not to break the potatoes to maintain a nice texture.
Garnish and Adjust Seasoning: Sprinkle the remaining green onions on top and taste the salad. Add more salt or black pepper if needed, ensuring the flavors are balanced without overpowering the dish.
Serve and Enjoy: Serve the potato salad at room temperature or chilled. Allowing it to sit for a bit before serving helps the flavors meld for a more harmonious and enjoyable taste.

Notes

Use waxy varieties of potatoes like red and yellow to ensure the salad holds together well after boiling.
Chilling the potatoes after cooking helps maintain a firm texture, preventing mushiness.
The tahini dressing can be adjusted by adding more vegetable broth to reach the desired consistency.
Cilantro is optional for those who enjoy its fresh flavor; omit if preferred.
This salad can be made a few hours ahead of time to allow flavors to meld even better.
For a tangier kick, increase the lemon juice slightly according to taste.