Tahini Potato Salad

[carrot_wench]

 

I MUST make this a.s.a.p.

Questions about quantities: How many cups of beans are used? How much lemon juice (in teaspoons, whatever) did You get from Your lemons? ...I once made a salad that was overpoweringly lime-flavoured because my "1-2 limes" yielded more than twice the amount of juice needed...


I grew up on "mayo"-dressed tater salads, and I'll always have a soft spot for Vegannaise... but I have a feeling that this salad will be cheaper, healthier, and probably even tastier!

[happypanda]

This looks VERY yummy...but why is it posted under soups? 

[yabbitgirl]

Cause if you don't watch it, the software will post recipes wherever it takes a mind to. It's happened to me. I always recheck the category before I hit "post" because of that.

[~treehugginghippiefreak~]

This looks amazing.  I can't wait to try it. 

[_Dalida_]

I can't wait to make this-- and I've been absolutely crazy for chickpeas lately. Eating them positively every day. Amazing.

[yabbitgirl]

Yumbles. I had to use Dijon mustard since wholegrain is impossible to get in my area, but it was still great. I used half a lemon and half a lime (what I had on hand) and the dressing got a bit thin but delish. I could see using the thicker version on sandwiches etc. Yumbles. Thanks Heli.

[veggiepeeler23]

I just made this and ate a huge bowl for lunch!

It's not something I would normally make or eat but when I saw the pics, i had a craving for it.
I followed the dressing recipe exactly but I poured it over red potatoes, blanched green beans, julienned raw carrots, and red beans.
It was really tasty and easy to make, with summer coming up, i think i might take this to a picnic

[in2insight]

Fantastic! Great blend of taste and texture. Love that it's creamy and soy free. Love it!

[snowpeas]

very good. I added green onions and sweet pickle juice (!). Sounds gross, but it's my moms secret ingredient to potato salad and it's soooooo delicious in this one!

[_Dalida_]

Ok, so I finally made this and it was absolutely heavenly! I made it exactly except I skipped the lemon juice and added some vegenaisse, sliced beets and sliced carrots and some curry spices. Divine.

[_Dalida_]

Also, this is a kid and toddler-friendly recipe too-- 

[Heliamphora]

This looks VERY yummy...but why is it posted under soups? 

Cause if you don't watch it, the software will post recipes wherever it takes a mind to. It's happened to me. I always recheck the category before I hit "post" because of that.

I posted it under Potato Salads. I'm SURE I did. Mebbe Y hit the wrong button somewherez. I wouldn't want to complain, cuz she's so busy... do you think I should point out the error?

CW, I'm not sure how much juice my lemons yielded. I will make sure to let you know when I try this recipe again. As for beans - I believe a 400g can of beans = one and a half cups cooked beans, i.e. three-quarter-cup dried, if yr home-cooking them.

And, yeah, any beans would work, including chickpeas. Feel free to play around with it.

Yumbles. I had to use Dijon mustard since wholegrain is impossible to get in my area, but it was still great. I used half a lemon and half a lime (what I had on hand) and the dressing got a bit thin but delish. I could see using the thicker version on sandwiches etc. Yumbles. Thanks Heli.

Wow, I'm sorry (and surprised) you can't get wholegrain mustard there, yabbit. I thought it was almost as common as Dijon... I mean, one of the best ol' French brands, Maille, make both varieties which are available in NZ. But hey, if you love mustard, you love it... and it hardly matters which kind you use. Right?



Dalida, I'm really glad you liked my recipe, but I'm a little confused why you added vegan mayo, when that is the thing I designed my recipe to avoid.

[livinlearn]

Very good!  I should have cooked my potatoes longer and cut them into smaller pieces, but that was my fault. The recipe itself is terrific! I did change it up a little though. I left out the avocado because I didn’t have any, I used a value brand of mustard because that was what I had, I added 1 chopped carrot, 1 chopped stick of celery and half a can of black pitted olives, halved. I also added another tablespoon of tahini because my dressing came out super soupy (Probably because I used 2 tablespoons of lemon juice). I could have slammed the dressing and chickpea’s without the potatoes! Definitely will make again. Thanks for the recipe!

[_Dalida_]

It seems the avocado does cause the salad to brown/spoil a lot quicker , so I would advise anyone making this salad to make enough for 1 sitting-- leftovers will definitely get a big goopy due to brown avocado. But I think if you omit the avocado, there wouldn't be this problem.