Lemon Tahini Potato Salad with Fresh Herbs

I don’t go to the farmers market in the square next to my apartment as much as I should. A pivotal part of our family vacations when I was younger, I’ve realized how daunting markets can be to go to alone. Especially in the birthplace of the Slow Food movement, people in Italy are passionate about their produce and swarm to the farmers’ stalls, pushing and calling out their requests. This doesn’t leave much space or attention for those who cannot speak Italian and resort to lamely pointing at what they want. But yesterday, arriving at the market before the morning rush, I had a rare moment of peace and an ultimate trial of my proficiency in the language. I requested a cantaloupe (“melone” –  an easy start) and even understood when the farmer asked what day I planned to eat it (he picked the fruit for me accordingly). And then, because my language skills were so impressive I presume, he grabbed a few fistfuls of assorted herbs and added them into my bag, as a sort of gift. Seeing the parsley and rosemary, I knew I had to buy some potatoes (patate!) to go with them. So – perfect for a BBQ on a warm day – this recipe is a celebration of the endeavour (and a push to go to the market more often). 

Ingredients:

4 Yukon potatoes

3 green onions

1/4 cup fresh parsley 

1 tbsp fresh rosemary 

1 clove garlic 

3 tbsp fresh lemon juice 

2 tbsp olive oil

1 tbsp tahini 

1 1/2 tsp salt

Black pepper 

Instructions: (recipe card at the end)

  1. Scrub potatoes and cut into small chunks
  2. Boil in a pot of salted water for about 15 minutes, or until soft
  3. Meanwhile, slice the green onions and place in a small bowl. Finely chop the parsley, rosemary and garlic and add to the bowl.
  4.  Whisk together the lemon juice, olive oil, tahini, salt and pepper in a small bowl and set aside.
  5. When potatoes are cooked through, drain and place in a medium-sized bowl. Top with the herbs and dressing and toss to combine. Enjoy!
    Lemon Tahini Potato Salad with Fresh Herbs
    Serves 4
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    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    255 calories
    40 g
    0 g
    9 g
    5 g
    1 g
    250 g
    906 g
    2 g
    0 g
    8 g
    Nutrition Facts
    Serving Size
    250g
    Servings
    4
    Amount Per Serving
    Calories 255
    Calories from Fat 79
    % Daily Value *
    Total Fat 9g
    14%
    Saturated Fat 1g
    6%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Cholesterol 0mg
    0%
    Sodium 906mg
    38%
    Total Carbohydrates 40g
    13%
    Dietary Fiber 6g
    22%
    Sugars 2g
    Protein 5g
    Vitamin A
    3%
    Vitamin C
    79%
    Calcium
    6%
    Iron
    13%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 4 yukon potatoes
    2. 3 green onions
    3. 1/4 fresh parsley
    4. 1 tbsp fresh rosemary
    5. 1 clove garlic
    6. 3 tbsp fresh lemon juice
    7. 2 tbsp olive oil
    8. 1 tbsp tahini
    9. 1 1/2 tsp salt
    10. Black pepper
    Instructions
    1. 1. Scrub the potatoes and cut into small pieces
    2. 2. Bring a pot of salt water to a boil and cook the potatoes until soft
    3. 3. Meanwhile, slice the green onion and place in a bowl. Finely chop the parsley, rosemary and garlic and add to the bowl
    4. 4. Whisk together the lemon juice, oil, tahini, salt and pepper
    5. 5. When the potatoes are cooked, drain and place in a medium bowl
    6. 6. Add the herbs and dressing and toss to combine
    beta
    calories
    255
    fat
    9g
    protein
    5g
    carbs
    40g
    more
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