Creamy Potato Salad with Tahini
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A Note from Feedfeed
This creamy potato salad is perfect for summer cookouts and is made without mayo! I love classic potato salad, but the creamy whipped tahini adds so much depth of flavor here. Be sure to taste and season the potato salad with extra salt and more vinegar before serving, if necessary.
- Recipe Card
Recipe Card
ingredients
- 24 ounces mini potatoes
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 3 ribs celery, trimmed and small diced
- 2 scallions, trimmed and thinly sliced
- 1/2 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup tahini
- 1 lemon, zested and juiced
- 1 large garlic clove, peeled and grated
- 2 teaspoons roasted sesame oil
- 2 tablespoons white wine vinegar, plus more, if needed
- 1/4 cup water
- Black sesame seeds, for garnish (optional)
Method
Step 1
Cover the potatoes with cold water in a medium pot and season with 2 tablespoons salt. Bring to a boil and cook until fork tender, about 15 minutes total. Drain potatoes and let cool slightly.
Step 2
Meanwhile, make the tahini dressing by combining tahini, garlic, lemon juice, white wine vinegar, salt, sesame oil, and water in a tall-sided container. Blend with an immersion blender until well combined and very light and fluffy. Note: you can add more water 1 tablespoon at a time to reach a whipped pourable consistency, just taste and season with a little extra salt if needed.
Step 3
Toss the cooked potatoes with the chopped celery, scallions, dill, and parsley with the tahini dressing. Cover and refrigerate until well chilled, about 3 hours. Taste and season potato salad with a splash of more white wine vinegar or a pinch of more salt, if needed.
Step 4
Serve the creamy potato salad cold or at room temperature. Leftovers keep well in the refrigerator for up to 4 days.