+GF
I LOVE pouring tahini on all things potato normally, and literally make a snack out of baked potatoes with tahini, lemon and dill on the regular. So how had I never poured any in my potato salad and served it up? Well, it was love at first taste. The addition of crunchy veggies and a little vegan mayo for creaminess makes it next-level good. I’ve been eating the leftovers all week! You and your dinner guests will love it, too, I promise. So what’re we waiting for?! Let’s eat! —AS
SERVES 6 TO 8
2 lbs (905 g) red potatoes, chopped
1 cup (220 g) vegan mayo
1 cup (290 g) tahini
2–4 tbsp (30–60 ml) lemon juice
3 tbsp (9 g) freshly chopped dill
1 tsp salt
½ tsp pepper
½ red onion, chopped
4 green onions, thinly sliced
3 celery stalks, thinly sliced
Place the potatoes in a large pot of water over medium heat and bring to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork tender. Drain and set aside to cool.
In a large mixing bowl, whisk together the mayo, tahini, lemon juice, dill, salt and pepper. Throw in the potatoes, chopped onions and celery, and toss to combine.
Serve and enjoy immediately, or keep it in the fridge up to a week!
Note: Leftovers may need to be tossed out, as the lemon juice and tahini will separate slightly over time.