-
Prep time
15 minutes
-
Cook time
15 minutes
-
Serves
6 to 8
Continue After Advertisement
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
-
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.
See what other Food52ers are saying.