Potato Salad with Lemon Tahini Dressing

Makes 6 servings
Once you’ve tasted this nutty, lemony dressing, it will quickly become a favorite for a range of spring greens or this alternative to a traditional potato salad. The thick paste of ground sesame seeds, known as tahini, is thinned with lemon juice to result in a delicious dressing that highlights the naturally earthy flavor of the potatoes, or spring salad greens.

Recipe below adapted from The Complete Kitchen Garden.

2 pounds Red Bliss or German Fingerling potatoes (about 8 potatoes)
1/4 cup lemon juice
1/3-cup extra virgin olive oil
1/3-cup tahini
1 teaspoon Dijon Mustard
2 cloves garlic, minced
½ red onion, finely chopped
Salt and freshly ground pepper, to taste

Instructions:

1. Bring a pot of lightly salted water to a boil. Scrub the potatoes, and leaving the skins on place them in a steam basket and lower into the boiling water. Cook until tender when pierced with a sharp knife, about 20 minutes, depending on size. When the potatoes are cool enough to handle, slice or quarter them.
2. Meanwhile, prepare the dressing by combining the lemon juice, oil, tahini, mustard and garlic in a small bowl. Whisk until smooth and season with salt and pepper to taste.
3. Place the potatoes in a salad bowl along with the red onions, and toss with the Tahini dressing.  Serve warm or cold on a bed of lettuce or meslcun. greens.