Creamy tahini potato salad
Indulge in the creamy goodness of tahini-infused potato salad. The rich flavors of tahini blend harmoniously with the tender potatoes for a culinary delight.
Ingredients:
- 1360g red potatoes
- 1 pinch salt, to taste
- 1/4 cup tahini
- 2 tablespoons grapeseed oil
- 2 tablespoons warm water
- 1 lemon, zested and juiced
- 1 pinch pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1 handful celery leaves, roughly chopped
- 1 handful parsley, roughly chopped
- 2 to 3 cups baby arugula
Instructions:
- Begin by heating a large pot of water until it reaches a boiling point. Incorporate two tablespoons of salt into the water.Slice the potatoes into quarters, then cut each quarter into chunks approximately one inch in size. Introduce the potato chunks into the boiling water and allow them to cook until they are easily pierced with a fork, typically around 8-10 minutes.While the potatoes are being cooked, combine the tahini, warm water, oil, lemon juice, and lemon zest in a spacious mixing bowl. Season the mixture with 1 teaspoon of salt and ½ teaspoon of pepper.Once the potatoes are cooked, drain them. While the potatoes are still hot, mix them into the prepared dressing and gently combine. Add the celery, onion, chopped celery leaves, and parsley. Refrigerate the salad and let it cool for at least an hour before serving.Before serving the potato salad, mix in the arugula and combine well. This dish can be enjoyed either cooled or at room temperature.
Summary:
- Calories: 1623 kcal
- Fat: 62 g
- Protein: 39 g
- Carbs: 248 g
- Potassium: 6950 mg
- Magnesium: 393 mg