Sesame-Tarragon Potato Salad

Unusual and delicious.

  • 6 medium thin-skinned potatoes
    (red, white or gold)
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 2 Tbsp. tahini
  • 1 Tbsp. dried tarragon
  • 2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • Bottled hot sauce, to taste
  • 1/2 cup minced red onion
  • 2 Tbsp. minced fresh parsley

Cut potatoes into cubes or bite-sized chunks, making about 6 cups. Steam until tender, then set aside to cool slightly.

In a large bowl, whisk together the oil, lemon juice, tahini, tarragon, mustard, salt and hot pepper sauce. Add potatoes, onion and parsley. Toss gently to coat.

Serve warm or cold.

6-8 servings

Per serving: 218 calories; 2g protein; 12g fat; 26g carbohydrate; 0mg cholesterol

Source: Vegan Deli by Joanne Stepaniak (Book Publishing Company, 2001), ISBN 1570671095
Copyright © 2001 by Joanne Stepaniak

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