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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

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Recipe Summary test

total:
2 hrs 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

about 1 cup
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.

2 starch, 2 fat

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