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Tahini and yoghurt potato salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a light and flavorful Middle Eastern dish by blending tahini and low-fat yogurt for a healthy twist.
Ingredients:
  • 1.5kg kipfler or coliban (washed) potatoes
  • 130g (1/2 cup) low-fat natural yoghurt
  • 42.00 gm fresh lemon juice
  • 14.40 gm honey
  • 12.00 gm tahini (sesame paste)
  • 6 green shallots, ends trimmed, thinly sliced
  • 62.50 ml chopped fresh mint
Instructions:
  • Place the potatoes in a large saucepan of cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 12-15 minutes until just tender. Drain and allow to cool.
  • In a small bowl, mix together the yogurt, lemon juice, honey, and tahini.
  • Slice the potatoes thickly and add them to a serving bowl. Mix in the dressing, shallot, and mint, gently combine. Season with salt and pepper, then serve promptly.

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