Herbed Potato Salad with Tahini Dressing
Brighten up your table with this Herbed Potato Salad with Tahini Dressing—a modern twist on the classic side dish. Made with tender baby potatoes, this recipe is bursting with fresh parsley, dill, and chives for a vibrant herby flavor. The creamy tahini dressing, infused with zesty lemon, garlic, and a hint of sweetness, adds a rich and nutty depth to each bite. This salad is not only quick to prepare, with just 15 minutes of prep time, but it’s also a healthier alternative thanks to its dairy-free, plant-based dressing. Perfect served warm or at room temperature, this potato salad is a versatile side dish that’s great for picnics, potlucks, or weeknight dinners. Garnish with a sprinkle of smoked paprika for an extra touch of smoky flair!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 teaspoon Salt
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 0.25 cup Chives, chopped
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 1 clove Garlic, minced
- 1 teaspoon Honey or maple syrup
- 3 tablespoons Cold water (for thinning dressing)
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Optional: smoked paprika, for garnish
Instructions
Wash the baby potatoes thoroughly and cut them in half, or into bite-sized pieces if they are larger.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, honey or maple syrup, and 3 tablespoons of cold water. Stir until smooth and creamy. If the mixture is too thick, add an additional tablespoon of water until the desired consistency is reached.
Drain the cooked potatoes and let them cool slightly for 5 minutes. Transfer them to a large mixing bowl.
Drizzle the olive oil over the potatoes and gently toss to coat.
Add the chopped parsley, dill, and chives to the bowl with the potatoes and toss to combine.
Pour the tahini dressing over the potato and herb mixture. Gently fold everything together until the potatoes are evenly coated.
Season the salad with ground black pepper to taste. Optionally, sprinkle a pinch of smoked paprika on top for garnish.
Serve the salad slightly warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.5 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 4020.7 mg | 22337% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
