Herbed Potato Salad with Tahini Dressing
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 907.18 g new potatoes
- 236.59 ml fresh peas, blanched and rinsed in cold water
- 118.29 ml red onion, minced
- 14.79 ml fresh parsley, minced
- 14.79 ml fresh tarragon, minced
- 7.39 ml fresh savory, minced
- 7.39 ml fresh oregano, minced
-
Tahini Dressing
- 7.39 ml minced garlic
- 59.14 ml fresh lemon juice
- 59.16 ml extra virgin olive oil
- 1.23 ml sea salt
- 1.23 ml white pepper
- 2.46 ml Tabasco sauce
- 29.58 ml tahini
- 4.92 ml Dijon mustard
- 44.37 ml water (or slightly more)
- lettuce leaves radicchio, for garnish
directions
- In a large pot, place the potatoes and cover with lightly salted water.
- Place over medium-high heat and boil until tender but firm, 15-20 minutes.
- Don't overcook the potatoes or they will fall apart.
- Pour the potatoes into a colander and rinse until cool.
- Drain, place the potatoes in a bowl, and refrigerate until cold.
- Cut potatoes into thirds or any size you prefer, and place in a large bowl.
- Add the peas, onion, parsley, tarragon, savory, and oregano.
- Mix lightly to blend.
- Pour the dressing over the potatoes and herbs and toss gently.
- Serve on lettuce leaves or radicchio.
- Dressing: In a small bowl, whisk together the Tahini Dressing ingredients, adding water as needed, to make a smooth creamy dressing.
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Reviews
-
Very good salad and a nice change from the usual potato salad ladden with mayo. I made a few changes based on what I had on hand -- by using 1 green pepper chopped instead of the green peas and I also subbed 1/2 teaspoon dried tarragon and 1/4 teaspoon ground dried savory for the fresh. I also used kosher salt instead of sea salt. Even with these subsitutions this was a delicious salad and no one missed the mayo. Thanks for sharing!
Tweaks
-
Very good salad and a nice change from the usual potato salad ladden with mayo. I made a few changes based on what I had on hand -- by using 1 green pepper chopped instead of the green peas and I also subbed 1/2 teaspoon dried tarragon and 1/4 teaspoon ground dried savory for the fresh. I also used kosher salt instead of sea salt. Even with these subsitutions this was a delicious salad and no one missed the mayo. Thanks for sharing!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.