Tahini Potato Salad Recipe
I don't know if this ever happens to you, but sometimes I crave a certain dish without wanting it in its usual form. For example, I might be in the mood for meatballs with potatoes, but not the classic version. Whenever that happens, I like to reinvent the recipe using whatever I have on hand and whatever flavors I'm craving at the moment. Sometimes the result isn't quite what I imagined, and I never make it again. Other times it turns out so well that I remake it as soon as possible and share it with you. That's exactly how this potato salad came to be.
One day, I wanted potato salad to serve with fish, but I wasn't in the mood for the traditional version. I looked through my other potato salad recipes first. My Mustard and Caper Potato Salad would have been a great option, but I realized I was out of capers. So I started thinking of alternatives. Since fish was the main course, it probably won't surprise you that my mind wandered to tahini. At least, I think that's where the inspiration came from.
I didn't try anything too adventurous. I combined potatoes with two ingredients that always pair beautifully with them, roasted red peppers and fresh parsley, then finished everything with the dressing from my Hibeş recipe. The result is rich with tahini, pleasantly tangy, and if I had to compare it to something familiar, I'd call it a cross between potato salad and the famous Antalya-style piyaz.
The first time I made it, I served it with fish, and it was delicious. But the second time, I paired it with classic Turkish meatballs, and that's when I realized this was its perfect match. If you'd like to serve it with chicken, I think it would also be fantastic alongside crispy chicken tenders or any breaded chicken dish.
I hope you give it a try and enjoy it as much as I do. If you make it, don't forget to share your photos in the comments.
Enjoy!
Ingredients
- 750 g (1 lb 10 oz) potatoes,
- 3 roasted red peppers,
- A handful of chopped fresh parsley,
- 1/2 cup tahini,
- Juice of 1/2 lemon,
- 1/2 cup water,
- 1 garlic clove, grated or minced,
- 1/2 tsp sweet paprika,
- 1/2 tsp ground cumin,
- Salt, to taste.
Preparation
- Peel the potatoes, cut them into bite-sized cubes, and place them in a saucepan,
- Cover with boiling water and cook until the potatoes are tender,
- Drain and let the potatoes cool,
- Grate or finely mince the garlic,
- In a bowl, whisk together the tahini, lemon juice, water, garlic, paprika, cumin, and salt until smooth and creamy,
- Dice the roasted red peppers,
- Add the roasted peppers and chopped parsley to the cooled potatoes,
- Pour the dressing over the salad and gently toss until everything is evenly coated.
Enjoy!