Chopped Spring Potato Salad with Tahini Dill Dressing

Chopped Spring Potato Salad with Tahini Dill Dressing

nataliecooks.com

A simple salad of crunchy spring veggies, starchy potatoes, and creamy avocado that get tossed in a lemony dill infused tahini dressing. The toppings are en ...

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Cooking tools:

  • Blender
  • Chef's knife
  • Cutting board
  • Pot
  • Colander
  • Mixing bowl
  • Stove
  • Measuring cup
  • Measuring spoon
  • Airtight container

Ingredients

  • 1 lb yellow potatoes
  • Kosher salt and apple cider vinegar, (to taste)
  • 1 large English cucumber (chopped (2 cups)*)
  • ½ bunch radishes (trimmed, chopped (1 cup))
  • 1 cup (3 oz) thinly sliced sugar snap peas
  • 1 cup parsley leaves ((optional))
  • ½ bunch scallions, (chopped)
  • 1 avocado, (chopped)
  • ¾ cup Tahini Dill Sauce ((see recipe below))
  • 1 tbsp lemon juice
  • ½ cup tahini
  • 1 cup packed dill ((or use parsley or a combo))
  • ½ cup water
  • ¼ cup lemon juice
  • 2 tbsp olive oil
  • 1 tbsp mellow white miso paste
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Crumbled feta cheese
  • Fresh herbs ((dill, parsley, cilantro, etc…))
  • Chopped toasted almonds, (walnuts, or pistachios)
  • Arugula or other spring green or sprout
  • *Also delicious with 2 cups of thinly sliced fennel!
  • To make it a meal: ~ Add your protein of choice (eggs, sausage, fish, cooked chicken/steak, lentils/beans).

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