My husband and I have been in the thick of the potato harvest at our farm, and with the abundance of fresh dill out in the fields, this potato salad was a no brainer. I wanted to keep the flavors fresh and seasonal, so I combined the fresh dill with green onions, mustard, capers and tahini (I know…not so traditional!). All together, this makes for a flavorful and creamy salad.
If you are in need of a little late summer comfort food, I think this potato salad is just the ticket! It honestly could not be easier to whip up and the flavors are so fresh. This salad tastes best with good friends and a bottle of your favorite crisp white wine.
Potato Salad with Lemon Tahini & Dill Dressing
Serves 6 to 8
- For the salad:
red or yellow potatoes, cut into large bite-sized pieces
fresh dill, minced
bunch of green onions, white and light green parts minced
- For the dressing:
fresh lemon zest
fresh lemon juice
chopped fresh dill
1 1/2 teaspoons
1 1/2 tablespoons
extra virgin olive oil, plus additional to thin dressing if necessary
crushed red pepper flakes
Salt and pepper to taste
Put the potatoes in a large pot of salted water. Bring to a boil. Reduce heat and simmer gently until crisp tender, about 7 minutes. Be careful not to overcook! Drain potatoes and set aside to cool. Once cool, toss with the dill, capers, and green onions.
Prepare the dressing by combining all the ingredients and whisking until smooth and well-combined. For the best consistency, use an immersion blender or food processor. If the dressing is too thick add a little more oil or a tablespoon of water. Taste test and adjust the salt and pepper if needed.
Toss the dressing with the potatoes. Taste again and season to taste with salt and pepper. Leftovers will keep refrigerated for 3 to 5 days.