Tahini Potato Salad

Tahini Potato Salad

Now that we’re kicking off our summer bbq’s, I thought I’d share a summer staple snack of mine: potato salad made with tahini. While there’s no shame in a traditional salad, this one especially rules because it’s full of good fat and has minerals like iron and potassium, calcium, and B vitamins thanks to the tahini. While supplying you with loads of health benefits, it also makes for the perfect creamy addition to potato salad. Also, I’m sure you can think of at least one friend that isn’t a fan of mayonnaise, so give them tahini!

To balance the tahini’s tang out, I use relish, bread and butter pickles and their juice so that its delicious flavors flow through this salad. I also add in red onion, pepperoncini, and Kalamata olives to embrace the Mediterranean roots of the tahini. Each bite is full of a perfect salty, sweet, tang. 


3 pounds yukon potatoes (or potato of your choice)

1/2 a large red onion, chopped into bite size pieces

3/4 cup unsalted tahini

1/4 cup water

1 tbsp fresh lemon

2 garlic cloves

2 tbsp yellow mustard

1 tsp salt, plus more for serving 

1/4 cup sweet relish (depending on your preference)

1/4 cup bread and butter pickle juice

3 tbsp dill (fresh or dried)

2 tsp salt (add more if needed)

2 tsp black pepper

1 red bell pepper, chopped

1/2 cup kalamata olives pitted + sliced in half

1/2 cup pepperoncini, slices

1/2 cup bread and butter pickles, slices


1.) Boil potatoes. They’re done when you poke a knife in one and they’re soft. Don’t boil for too long, since they’re going to be quartered. It’s potato salad, not mashed potatoes!

2.) Quarter the potatoes, making sure they’re bite sized. Transfer to large mixing bowl.

3.) In a medium mixing bowl, stir together the tahini, water, fresh lemon juice, 1 garlic clove, garlic, and salt. Then add in the mustard, relish, pickle juice, dill, salt, and pepper until combined.

4.) Add the sauce to the potatoes and mix until the salad is nice and creamy and coated in the sauce. 

5.) Stir in the olives, onion, bell pepper, pepperoncini, and pickles until evenly mixed throughout the salad. Taste test and add more salt + pepper, or relish, if needed. Cover, and store in the fridge until needed.



Clara PolitoComment