The Lebanese Recipes/Middle Eastern Kitchen offers Tahini & yogurt potato salad recipe. Very quick and easy to make and delicious!
Turn an old favorite into a waist-friendly Middle Eastern delight by mixing the sesame flavors of tahini with low-fat natural yogurt.
Preparation Time 15 minutes
Cooking Time 15 minutes
Ingredients (serves 8)
1.5kg kipfler or coliban (washed) potatoes
130g (1/2 cup) low-fat natural yogurt
2 tbs fresh lemon juice
2 tsp honey
2 tsp tahini (sesame paste)
6 green shallots, ends trimmed, thinly sliced
1/4 cup chopped fresh mint
- Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.
- Meanwhile, combine the yogurt, lemon juice, honey and tahini in a small bowl.
- Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.
You can prepare this recipe to the end of step 2 up to 3 hours ahead. Store in separate airtight containers in the fridge. Continue from step 3 up to 30 minutes ahead.
Good Taste - December 2006, Page 110
Recipe by Chrissy Freer
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