lemon tahini roasted potato salad
lemon tahini roasted potato salad
spring has kind of sprung here and thankfully (finally), so have i. the last couple months have felt sort of like a giant gust of hurricane wind smacking me around, wherein the best I can do is flail back and forth and try to peddle my way through, sometimes triumphantly, mostly hilariously/tragically/poorly. so if you’re here in this moment, THANKS A BUNCH! truly, deeply ‘preciate you. if you’re new, uh hey, I'll try to make this a regular thing.
let’s skip the ‘how have you been’s?!’ for now and head straight to this potato salad. while versatile, potatoes are quite possibly the least sexy vegetable of them all, but as history has shown, key in survival and people seem to like them (re: ireland) and can be dressed up and pretend to be fancy (re: this salad.) I borderline loathe traditional potato salad, but toss garlicky potatoes with tahini and a pickled red onion and I am HERE for to infinity and beyond. if i’m being fair, you could toss moldy shoe leather with a pickled red onion and i’d probably be there for it. anyway. it’s light and bright and would not be amiss at a romantic picnic or as a side with grilled meat - both of which sound great at this juncture, tbh.
let me know if you make this, and pinky promise I will not keep disappearing for weeks on end.
lemon tahini roasted potato salad
makes 4-6 servings
prep time: 10 minutes
cook time: 20-30 minutes
for the potatoes:
1lb baby gold potatoes, sliced in half
2tbsp olive oil
1tsp garlic powder
1tsp dried parsley flakes
1tsp sea salt
1tsp black pepper
for the dressing:
1/2c tahini
1/2c olive oil
1/4c water
1tbsp champagne vinegar (red wine vinegar will work here, too)
juice + zest of 1 lemon
1/2tsp sea salt
1/2tsp black pepper
for the salad:
1/2 pickled red onions (if you’re a baller, you can pickle your own. I usually rely on the whole foods salad bar for these)
1tbsp fresh chives, chopped
1tbsp fresh parsley, chopped
micro greens or pea shoots, optional
preheat the oven to 425.
toss the potatoes with oil and spices, and arrange on a parchment-lined baking sheet. bake for 20-30 minutes, depending on how crispy you like your potatoes. once done, let them cool completely.
meanwhile, whisk the dressing until smooth. add more water as needed. then, toss the potatoes and remaining salad ingredients with the dressing. *this is best served cold or room temperature!