Lemon Tahini Roasted Potato Salad
Ingredients
Potatoes -
- 1 lb baby gold potatoes sliced in half
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried parsley flakes
- 1 tsp sea salt
- 1 tsp black pepper
Dressing -
- ½ cup tahini
- ½ cup olive oil
- ¼ cup water
- 1 tbsp champagne vinegar (red wine vinegar will work here, too)
- juice + zest of 1 lemon
- ½ tsp sea salt
- ½ tsp black pepper
Salad -
- ½ pickled red onions - if you’re a baller, you can pickle your own. I usually rely on the whole foods salad bar for these
- 1 tbsp fresh chives chopped
- 1 tbsp fresh parsley chopped
- micro greens optional
- pea shoots optional
Directions
- Preheat the oven to 425° F.
- Toss the potatoes with oil and spices, and arrange on a parchment-lined baking sheet. bake for 20-30 minutes, depending on how crispy you like your potatoes. Once done, let them cool completely.
- Meanwhile, whisk the dressing until smooth. Add more water as needed. Then, toss the potatoes and remaining salad ingredients with the dressing. *This is best served cold or room temperature!
Notes
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Prep Time: 10 minutes
Cook Time: 20-30 minutes