Potato Salad in Tahini Dressing (vegan MedDiet)

This Potato Salad in Tahini Dressing is a light and mouthwatering alternative to the usual mayonnaise based version.

Made with tahini, olive oil, and lemon juice, this vegan and Mediterranean diet side dish is slightly tangy, hearty and satisfying.

What is potato salad made with tahini dressing?

Potato salad made with tahini dressing is simply potato salad that is made with a mayonnaise alternative creamy dressing to coat the potatoes, usually a healthier alternative.

I like how tahini is used in this recipe as a vegan and Mediterranean diet friendly alternative to the usual heavy mayonnaise.

Have you tried my Vegan Tahini and Lemon Cookies?

Those vegan cookies are soft and chewy and have a mild nutty-like flavor to them.
Both this recipe for potato salad and that recipe for cookies are tasty and healthier recipes that can be made with tahini.

To make this recipe you will need tahini. You can find tahini here.

Why we love vegan potato salad.

This is a great tasting creamy potato salad that has no added mayonnaise. The tahini, lemon juice, and olive oil offer a creamy texture and delicious flavor to make this recipe work.

Here is what else we like about this recipe.

• The added ingredients are basic ingredients that you may already have on hand.
• Vegan potato salad can be served about anywhere that you would serve regular potato salad.
• Tahini offers a uniquely nutty and slightly earthy flavor that is a nice accent to the potatoes.
• Personalizing this recipe is as easy adding sliced jalapeno peppers or using the seasonings of your choice.
• Because tahini makes the salad rich without being as heavy as mayonnaise in texture, it is a healthier alternative as it said to be a source of healthy fats, fiber, and minerals.
• This recipe is friendly to many diets including vegan, vegetarian, gluten free, nut free, and the Mediterranean diet.

Ingredients needed to make Tahini Potato Salad.

For the dressing.

• Cilantro . Rinsed and dried.
• Tahini. The tahini of your choice.
• Lemon Juice. Freshly squeezed is preferred.
• Olive Oil. You can use the olive oil of your choice.
• Garlic. Peeled and chopped small.
• Water Up to a quarter cup or as needed for texture.

For the salad.

• Potatoes. Small potatoes work best in this recipe. Your potatoes should be cut into small bite-sized pieces.
• Baby Arugula. Rinsed and allowed to dry. Added before serving.
• Green Onions. Chopped. This is also added before serving.
• Optional Add-ins Chopped or sliced jalapeno pepper, seasonings, chopped celery, or pickles.

Tips for making the best Mediterranean diet potato salad.

My potato salad was made with small or baby yellow potatoes. Red potatoes could also work in this recipe as they can hold their shape while cooking and not turn to mush when mixing in a salad.

More helpful tips for you.

1. When cooking your potatoes, it is best to avoid overcooking them. Cook the potatoes until they are tender but, still firm.
2. Allow your cooked potatoes to cool completely before using them in this recipe. Warm potatoes will have an effect on the other ingredients which can affect how the potatoes meld with the other ingredients.
3. If your tahini seems too thick you can whisk in a teaspoon or two of warm water until you reach a creamy consistency or use a blender to help make is smooth.
4. Lemon juice and garlic are added to help balance out the flavor of the tahini. Feel free to add additional lemon juice or garlic if needed.
5. You can also add seasoning such salt, pepper, or even Mediterranean Diet seasoning blend to enhance the flavor of your potato salad.
6. This salad can be served immediately. However, refrigerating your potato salad, for as little as 20 minutes, can help the flavors melt together.

How to make Potato Salad in Tahini Dressing.

Prep Time: 15 minutes .
Cook Time: 15 minutes .
Servings: 6 .

1. Dressing. In a good blender (or food processor) place your cilantro, tahini, lemon juice, olive oil, garlic and any optional seasonings. Pulse the ingredients a few times and then add small amounts of the water as needed until you reach a good consistency for your potato salad.
2. Chill. Cover and refrigerate the dressing while you cook your potatoes.
3. Potatoes. Boil your potatoes until they are just soft enough to be pierced with a fork (about 15 minutes). Then drain the potatoes and allow them to cool.
4. Assemble. Place the cooled potato pieces into a large bowl. Add half of the dressing and toss the potatoes. Then add the remaining dressing and toss the potatoes until they are all coated with the dressing.
5. Serve. Add in your arugula, green onion, and any optional add-in ingredients and serve.

Expert Tip 👉 While you could serve this potato salad freshly made, refrigerating it for at least 20 minutes can help the flavors meld together.

How to store tahini potato salad.

Leftover potato salad should be stored in an airtight container. When properly stored and refrigerated, tahini potato salad should keep for up to a few days. You can stir the ingredients to revive them before serving again.

You may also be interested in these recipes.

• Vegetable Pasta Primavera (vegan)
• Marinated Chickpeas with Tomatoes
• Whipped Feta and Garlic Dip
• Basil and Garlic Dipping Oil (for bread)
• Mediterranean Diet Green Goddess Dressing and Dip
• Savory and Sweet Rosemary Spiced Nuts

Print the recipe for Potato Salad in Tahini Dressing

Potato Salad in Tahini Dressing, a simple and delicious recipe made without adding mayonnaise. Vegan, Vegetarian, Mediterranean Diet.

Please see recipe post for further details on this recipe.