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Potatoes with Green Tahini Sauce

The coriander and lemon laced tahini sauce is a perfect bold partner for potatoes in this Middle-Eastern-style potato salad recipe. The green tahini sauce is also great tossed with roasted carrots or broccoli.

Ingredients

  • 1kg small new potatoes, scrubbed
  • 2 tablespoons salt plus 1/2 teaspoon, divided
  • 1 bunch fresh coriander, coarsely chopped
  • 1/2 cup Old Stone Mill Tahini, at room temperature (Buy here)
  • ¼ cup lemon juice
  • 2 tablespoons water at room temperature, plus more as needed
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons extra-virgin olive oil


Method

1.Place potatoes in a large pot, add 2 tablespoons salt and cover with cold water. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Let the potatoes cool to room temperature in the water, 1 1/2 to 2 hours. Drain and cut the potatoes in half.

2. Combine coriander, tahini, lemon juice and water in a food processor (or blender); process until very smooth, adding additional room--temperature water by the tablespoon as needed for a smooth sauce.

3. Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 teaspoon salt. Drizzle with oil just before serving.

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*recipe and picture courtesy of Eating Well Magazine


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