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Potatoes with Green Tahini Sauce
2 h 15 m
“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.”
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
1Place 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.
2Combine 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.
3Toss 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.