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.

Michael Solomonov
Source: EatingWell Magazine, March/April 2015


Recipe Summary

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

239 calories; protein 5.4g; carbohydrates 35.8g; dietary fiber 3.7g; sugars 1.6g; fat 9.3g; saturated fat 1.3g; vitamin a iu 161.8IU; vitamin c 16.9mg; folate 32.7mcg; calcium 36.5mg; iron 1.2mg; magnesium 47.5mg; potassium 611.6mg; sodium 189.4mg; thiamin 0.4mg.

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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. Read More