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

   2018-05-26 06:48:11

   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.

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   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

   By Nathalie Kent

   beta

   calories

   255

   fat

   9g

   protein

   5g

   carbs

   40g

   more

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