Potato Salad With Tahini Herb Dressing
Potato salad with tahini herb dressing - warm Jersey Royal new potatoes tossed with a delicious tahini, herb and lemon dressing. The perfect side dish for Spring! (Vegan).
Servings 6 people
Ingredients
- 30 g (one small bunch) fresh basil
- 30 g (one small bunch) fresh flat leaf parsley
- 30 g (one small bunch) fresh mint larger stems removed
- finely grated zest and juice of 1 lemon
- 2 cloves garlic peeled
- 4 tablespoon tahini
- ½ teaspoon salt
- freshly ground black pepper
- 80 ml (⅓ cup) extra virgin olive oil
- 1 kg (35oz) Jersey Royal new potatoes washed
Instructions
- Place the herbs, lemon juice and zest, garlic, tahini, salt and a good grinding of black pepper in a food processor and blend until very finely chopped. You may need to scrape down the sides a couple of times.
- Add the olive oil and blend again until smooth. Taste and mix in more salt as needed. Store in the fridge covered with plastic wrap directly on the surface for up to a couple of days.
- Chop the larger potatoes in half and place in a pan of cold water with a dash of salt. Bring up to a simmer and cook for about 20 minutes until tender.
- Drain and refresh in cold water then toss with the dressing and serve.