Warm potato salad with green tahini and herb dressing

Warm potato salad with green tahini and herb dressing
  • Serves icon Serves 4 as a side
  • Time icon Hands-on time 10 min

This warm potato salad with a zesty tahini and herb dressing makes a welcome change from the classic mayo-coated version.

Nutrition: per serving

Calories
336kcals
Fat
15.1g (2.2g saturated)
Protein
6.4g
Carbohydrates
40.9g (4.9g sugars)
Fibre
5.6g
Salt
trace
Calories
336kcals
Fat
15.1g (2.2g saturated)
Protein
6.4g
Carbohydrates
40.9g (4.9g sugars)
Fibre
5.6g
Salt
trace

Ingredients

  • 1kg jersey royals
  • 25g tahini
  • Small bunch fresh flatleaf parsley
  • Small bunch fresh mint, plus ½ tbsp, chopped, to garnish
  • Small bunch fresh basil
  • Zest and juice 1 lemon, plus wedges to squeeze over
  • 1 garlic clove, crushed
  • ½ tbsp clear honey
  • 4 tbsp olive oil

Method

  1. Boil the potatoes in a large pan of salted water for about 25 minutes or until tender, then drain and leave to cool slightly.
  2. Blend the rest of the ingredients together (except the ½ tbsp chopped mint and lemon wedges) in a small food processor, or pound in a pestle and mortar, into a smooth paste.
  3. While the potatoes are still warm, cut them in half, then toss with the dressing and a generous pinch of salt. Scatter with the extra chopped mint, then squeeze over a little lemon juice to serve.

delicious. tips

  1. Make the potato salad a day ahead. Let it come to room temperature, then keep covered in the fridge. Refresh it with a little olive oil to serve, if needed.

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Reviews

Read what others say...

  1. Absolutely love this! It’s so fresh and zingy. I had it with some spicy grilled chicken and it was perfect. I’ll definitely be doing my potato salad this way all summer.

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