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 teaspoon Dijon Mustard
2 cloves garlic, minced
½ red onion, finely chopped
Salt and freshly ground pepper, to taste
- 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.
- 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.
- 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.