Make Ahead

Creamy Tahini Potato Salad

by:
June 27, 2018
4.7
3 Ratings
Creamy Tahini Potato Salad
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 6 to 8
What You'll Need
Ingredients
  • 3 pounds red potatoes
  • 1 pinch salt, to taste
  • 1/4 cup tahini
  • 2 tablespoons grapeseed oil
  • 2 tablespoons warm water
  • 1 lemon, zested and juiced
  • 1 pinch pepper
  • 1/2 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1 handful celery leaves, roughly chopped
  • 1 handful parsley, roughly chopped
  • 2 to 3 cups baby arugula
Directions
  1. Bring a large pot of water to a boil. Add two tablespoons of salt.
  2. Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8-10 minutes.
  3. While the potatoes cook, whisk together the tahini, warm water, oil, lemon juice and lemon zest in a large mixing bowl. Season with 1 teaspoon of salt and ½ teaspoon of pepper.
  4. Drain the potatoes. While the potatoes are still hot, add them to the dressing and toss. Add in the celery, onion, chopped celery leaves and parsley. Place in the fridge and let chill for at least an hour before serving.
  5. Right before you serve the potato salad, add in the arugula and toss. Can be served cool or at room temperature.
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    gingerroot
  • Grant Melton
    Grant Melton
  • Nancy
    Nancy
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10 Reviews

Nancy
Nancy December 1, 2020
Terrific - as good as it reads! Only variation I made was to use more arugula (I had a big bunch around and it was on its last legs) and blanch it before adding (see: last legs). Will definitely make again!
 
Foodie1
Foodie1 June 5, 2020
I love this salad. But, I love tahini. I steam small, whole, Blushing Belle ‘Little Potatoes’ and halve them after cooling slightly. This is a canvas for a pantry meal. I have added sliced ham, radishes, cucumbers, capers, red bell peppers, yada, yada. And, I enjoy it without chilling when I am hungry, then refrigerate the left-overs for another meal.
 
Beth T.
Beth T. August 22, 2018
Why is it made with grapeseed oil rather than olive oil?
 
Grant M.
Grant M. August 22, 2018
I like the neutral quality of grapeseed oil but you could use any kind of oil you like. Olive oil or avocado oil are great substitutes.
 
Janet
Janet August 16, 2018
If I want to make it with sweet potatoes, should I boil or roast them?
 
Grant M.
Grant M. August 22, 2018
Either one would work but I prefer a boiled potato for potato salad.
 
Cathe
Cathe August 8, 2018
Thank you so much for the very tasty vegan salad. One of the best ideas with ingredients to serve company!!! Two different parties with rave reviews!
 
Grant M.
Grant M. August 22, 2018
So glad you like it!
 
gingerroot
gingerroot July 17, 2018
This is a fantastic potato salad. What a bonus that it is vegan too. I've been making my grandmother's potato salad for years and this comes pretty close in flavor - my daughter LOVED that potato salad, until she became a vegan a year ago. Thank you so much!
 
Grant M.
Grant M. July 17, 2018
So happy you and your daughter enjoy the recipe! I also have a recipe for Vegan Ranch that you might like. I make it once a week. It's my (other) favorite vegan dressing. :) https://food52.com/recipes/77111-buffalo-chickpea-salad-with-vegan-ranch