Vegan Potato Salad with Tahini
🇱🇧 Lebanon · Levant
Ingredients
- 3 pounds baby potatoes, rinsed and halved
- 2 1/2 teaspoons salt, divided
- 1/2 cup tahini
- 1/3 cup lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 cup water, as needed to thin
- 3 celery stalks, diced
- 3 green onions, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Steps
- Place potatoes in a large pot, cover with cold water by about 1 inch, and add 1 teaspoon salt.
- Bring to a boil, then reduce to a simmer and cook 10-15 minutes until fork tender.
- Drain potatoes and let cool slightly.
- While potatoes cook, whisk together tahini, lemon juice, garlic, cumin, black pepper, and remaining 1 1/2 teaspoons salt in a large bowl.
- Slowly whisk in water until the dressing is smooth and creamy.
- Add warm potatoes to the bowl and toss gently to coat.
- Fold in celery, green onions, parsley, and dill.
- Cover and refrigerate at least 1 hour before serving.
- Stir gently before serving.
Source: feelgoodfoodie.net