Potatoes with Green Tahini Sauce
The cilantro- and lemon-laced tahini sauce is a perfect bold partner for potatoes in this Middle-Eastern-style potato salad recipe. The green tahini sauce is also great tossed with roasted carrots or broccoli. Source: EatingWell Magazine, March/April 2015
Ingredients
Directions
-
Place potatoes in a large pot, add 2 tablespoons salt and cover with cold water by about 2 inches. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Let the potatoes cool to room temperature in the water, 1 1/2 to 2 hours. Drain and cut the potatoes in half.
Advertisement -
Combine cilantro, tahini, lemon juice and water in a food processor (or blender); process until very smooth, adding additional room--temperature water by the tablespoon as needed for a smooth sauce.
-
Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 teaspoon salt. Drizzle with oil just before serving.
Tips
Make Ahead Tip: Prepare through Step 2; cover and refrigerate potatoes and sauce separately. Finish Step 3 and hold at room temperature for up to 2 hours or refrigerate for up to 8 hours.
Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Sadaf is one of our favorite brands--it's nutty, creamy and never bitter.
Nutrition Facts
2 starch, 2 fat
