Bring a large pot of water to a boil. Add two tablespoons of salt.
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.
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.
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.
Right before you serve the potato salad, add in the arugula and toss. Can be served cool or at room temperature.
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!
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.
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!
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
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