Tahini And Yoghurt Potato Salad Recipe

Cooking Directions

• STEP 1.Boil the potatoes in salted water until tender. Drain and let cool.
• STEP 2.In a bowl, whisk together tahini, Greek yogurt, lemon juice, garlic, salt, and pepper.
• STEP 3.Add the dressing to the cooled potatoes and toss to coat.
• STEP 4.Gently fold in chopped fresh herbs, such as parsley or dill.
• STEP 5.Refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
• STEP 6.Serve chilled and garnish with additional herbs, if desired.

Cooking Tips

• You can add other vegetables to the salad, such as diced cucumber or cherry tomatoes.
• For a creamier dressing, you can add a splash of olive oil or mayonnaise.
• Adjust the amount of lemon juice and garlic to suit your taste preferences.

Storage and Serving

• Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good stir to redistribute the dressing.
• Serve the potato salad chilled as a side dish or a light lunch.