Tahini Potato Salad

• portionen: Serves 6
• gesamtzeit: 20 minutes

Zutaten

1kg waxy salad potatoes such as Charlotte / Jersey Royal potatoes (you could leave the skins on for the Jersey Rotals, but cut them in half once cooked so some of the flesh is coated in that delicious creamy sauce)

75g thick strained natural yogurt

2 tbsp extra virgin olive oil

3 tbsp good quality tahini

3tbsp fresh lemon juice

1 tsp freshly grated garlic

2 tsp Dijon mustard

1 tbsp runny honey (or agave syrup)

1 tsp white wine vinegar

1 tsp sea salt flakes

1/2 tsp coarse black pepper

1 large / 2 medium sized spring onions (scallions), very finely sliced

10g fresh dill, finely chopped

2 tbsp capers, roughly chopped

1 tsp dried mint

1 tbsp toasted sesame seeds

4-5 large cos / romaine lettuce leaves, roughly chopped

Anweisungen

Add the potatoes to a pan of cold water, pop on the hob, bring up the boil and simmer for 15-20 mins (depending on the size of the potatoes) until just tender, drain, and place them in a pan covered with cold water for a few minutes until cooled fully before peeling.

Add the yoghurt, extra virgin olive oil, tahini, lemon juice, garlic, Dijon mustard, white wine vinegar, salt and black pepper to a large bowl and whisk until creamy (it will look like it’s curdled at first, but don’t worry, keep going!)

Add the peeled and cooled potatoes to the creamy sauce along with the spring onions, dill, dried mint and sesame seeds and stir gently but well so that the potatoes are fully coated in the creamy sauce. Add the lettuce, stir again and serve with smoked or baked fish, eggs, or even crispy chicken. So good.

To make it plant based: use plant based yoghurt and agave syrup (in place of the honey).