Make Ahead

Creamy Tahini Potato Salad

June 27, 2018
3 Ratings
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 6 to 8
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
In This Recipe
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.

See what other Food52ers are saying.

  • gingerroot
    gingerroot
  • Grant Melton
    Grant Melton
  • Nancy
    Nancy
  • Foodie1
    Foodie1
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. His favorite food is chocolate chip cookies (with salt.)

10 Reviews

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 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. August 22, 2018
Why is it made with grapeseed oil rather than olive oil?
 
Author Comment
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 August 16, 2018
If I want to make it with sweet potatoes, should I boil or roast them?
 
Author Comment
Grant M. August 22, 2018
Either one would work but I prefer a boiled potato for potato salad.
 
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!
 
Author Comment
Grant M. August 22, 2018
So glad you like it!
 
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!
 
Author Comment
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