Creamy Dill Tahini Potato Salad
Prep Time:
20 Minutes
Serves:
6 Servings
Cook Time:
15–20 Minutes
Author
Krystal Roberts
About the Recipe
This creamy dill tahini potato salad is a bright, herbaceous twist on the classic. Tahini replaces mayonnaise, while whole grain mustard and caper brine add depth and tang to tender potatoes, red onion, capers, and plenty of fresh dill.
Ingredients
- Potato Salad
- 2 lbs (900 g) baby potatoes, halved if large
- ½ small red onion, very thinly sliced
- 3 tbsp capers, drained (reserve 1–2 tbsp brine)
- ½ cup fresh dill, finely chopped, plus more for garnish
- Salt and freshly cracked black pepper, to taste
- Tahini Dressing
- ½ cup tahini
- 2 tbsp fresh lemon juice
- 1 tbsp whole grain mustard
- 1 tbsp olive oil
- 2 garlic cloves, finely grated or minced
- 1–2 tbsp reserved caper brine
- 1–2 tsp maple syrup (optional)
- 2–4 tbsp cold water, as needed
- Salt and freshly cracked black pepper, to taste
- Optional Add-Ins
- Chopped cornichons
- Chopped chives
- Celery
- Flat-leaf parsley
- Lemon zest
- Cracked pink peppercorns
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Linked Recipes
Preparation
Step 1
Place the potatoes in a large pot and cover with cold, generously salted water. Bring to a boil, reduce to a gentle simmer, and cook for 15–20 minutes until fork-tender. Drain well and cool for about 10 minutes, until still warm but easy to handle.
Step 2
In a large mixing bowl, whisk together the tahini, lemon juice, whole grain mustard, olive oil, garlic, 1 tablespoon caper brine, maple syrup if using, salt, and black pepper.
Step 3
Gradually whisk in the cold water until the dressing is smooth, creamy, and pourable. Taste and add more caper brine or lemon juice if desired.
Step 4
Add the warm potatoes to the dressing and gently toss until evenly coated. Fold in the red onion, capers, and fresh dill, then adjust the seasoning to taste.
Step 5
Transfer to a serving bowl and garnish with extra dill, whole capers, and freshly cracked black pepper. Serve warm, at room temperature, or chilled.
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