Roasted Tahini Potato Salad

Name: Roasted Tahini Potato Salad
Ingredients: 2 lb baby red or yellow potatoes; 2 Tablespoons olive oil; ½ teaspoon pink Himalayan/sea salt; ¹⁄₁₆ teaspoon cayenne pepper; 2 celery stalks, chopped; 1 jalapeno, chopped (or additional cayenne pepper for heat); 3 chopped scallions (about ¼ cup); ⅓ cup fresh parsley or dill; Tahini Dressing:; ¼ cup tahini; ¼ cup unsweetened yogurt; Juice & zest of 1 organic lime (about 3 TBSP juice + 1 tsp zest); ½ – 1 teaspoon Dijon mustard; 1 teaspoon garlic salt

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Step 1

Preheat oven to 425F.

Step 2

Quarter washed and dried potatoes. Place in a bowl, drizzle with olive oil, and add salt and cayenne pepper. Toss to coat evenly.

Step 3

Spread out coated potatoes evenly onto a parchment-lined baking sheet. Roast in preheated oven for 35-40 minutes, or until a fork is easily inserted and potatoes are browned.

Step 4

While the potatoes are roasting, prepare the dressing by whisking together all the dressing ingredients.

Step 5

Once potatoes are roasted to perfection, transfer to a serving bowl. Pour the dressing over the warm potatoes and gently toss to coat. Stir in celery, jalapeno, scallions, and parsley.

Step 6

Serve warm or cold and enjoy!

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