Lemon Tahini Roasted Potato Salad

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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