Potato Salad in Tahini Dressing,
Potato Salad in Tahini Dressing, a simple and delicious recipe made without adding mayonnaise. Vegan, Vegetarian, Mediterranean Diet.
Servings: 6
Equipment
Ingredients
For the dressing.
- ¾ cup Cilantro . --Rinsed and dried.
- ⅓ cup Tahini.
- 2 tbsp Lemon Juice.
- 2 tbsp Olive Oil.
- 2 cloves Garlic. --Peeled and chopped small.
- ¼ cup Water
For the salad.
- 2 lbs Potatoes. -- Baby potatoes cut into small bite-sized pieces.
- 3½ cups Baby Arugula. --Rinsed and allowed to dry.
- 3 Green Onions. --Chopped.
Optional Add-ins Chopped or sliced jalapeno pepper , seasonings, chopped celery, or pickles..
Instructions
- 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.
- Chill. Cover and refrigerate the dressing while you cook your potatoes.
- 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.
- 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.
- Serve. Add in your arugula, green onion, and any optional add-in ingredients and serve.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
April 28, 2025*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 244kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 20mg | Potassium: 777mg | Fiber: 4g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 36mg | Calcium: 64mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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