Chopped Spring Potato Salad with Tahini Dill Dressing | Natalie Cooks

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).