This Potato salad is one of my favourites, maybe because of the tahini paste used here, which I just LOVE. I think I learnt this recipe from my aunt’s daughter more than 20 years ago, and since then, it’s one of the always there-in-fridge salad back home.
Mash potatoes while hot and add Tahini+ lemon juice+ vinegar+ peppers+ salt. Mix well
Add ¼ - ½ cup of reserved boiling liquid (if you forgot and threw it, no problem, just add water). Mix well. The quantity added is to get a thick spreadable consistency. Add more lemon juice and salt to taste.
Let cool then add parsley and mix. Arrange in serving plate. Garnish with some parsley and summac or paprika. Serve with pita bread (fresh or toasted) or can be served with grills or any way you like.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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