ADVERTISEMENT
Potatoes with Green Tahini Sauce
Potatoes with Green Tahini Sauce
1 Review
From: EatingWell Magazine, March/April 2015
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.
- By: Michael Solomonov EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 3 pounds small new potatoes, scrubbed
- 2 tablespoons kosher salt plus ½ teaspoon, divided
- 1 bunch fresh cilantro, coarsely chopped
- ½ cup tahini (see Tip), at room temperature
- ¼ cup lemon juice
- 2 tablespoons water at room temperature, plus more as needed
- 2 tablespoons chopped fresh parsley
- 2 teaspoons extra-virgin olive oil
Preparation
-
Active
-
Ready In
- 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, 1½ to 2 hours. Drain and cut the potatoes in half.
- 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 ½ teaspoon salt. Drizzle with oil just before serving.
- 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.
- Serving size: about 1 cup
- Per serving: 239 calories; 9 g fat(1 g sat); 4 g fiber; 36 g carbohydrates; 5 g protein; 33 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 162 IU vitamin A; 17 mg vitamin C; 36 mg calcium; 1 mg iron; 189 mg sodium; 612 mg potassium
- Nutrition Bonus: Vitamin C (28% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, 2 fat
Reviews 1
May 15, 2015
By: EatingWell User
Great substitute for Potato Salad with Mayo
If you're having company, you can prepare the coating the day before and boil the potatoes the morning of, then combine just before dinner. Heating is optional, so makes for a great summer BBQ dinner side dish.
