Herbed Potato Salad with Tahini Dressing
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 lbs new potatoes
- 1 cup fresh peas, blanched and rinsed in cold water
- 1⁄2 cup red onion, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh tarragon, minced
- 1 1⁄2 teaspoons fresh savory, minced
- 1 1⁄2 teaspoons fresh oregano, minced
-
Tahini Dressing
- 1 1⁄2 teaspoons minced garlic
- 1⁄4 cup fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon Tabasco sauce
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 3 tablespoons 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
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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.