Herbed Potato Salad with Tahini Dressing

A creamy, herbed potato salad incorporating the great taste of Tahini.

• Ready In: 35 mins
• 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

1. In a large pot, place the potatoes and cover with lightly salted water.
2. Place over medium-high heat and boil until tender but firm, 15-20 minutes.
3. Don't overcook the potatoes or they will fall apart.
4. Pour the potatoes into a colander and rinse until cool.
5. Drain, place the potatoes in a bowl, and refrigerate until cold.
6. Cut potatoes into thirds or any size you prefer, and place in a large bowl.
7. Add the peas, onion, parsley, tarragon, savory, and oregano.
8. Mix lightly to blend.
9. Pour the dressing over the potatoes and herbs and toss gently.
10. Serve on lettuce leaves or radicchio.
11. Dressing: In a small bowl, whisk together the Tahini Dressing ingredients, adding water as needed, to make a smooth creamy dressing.