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Salads All Salads Tahini and Yoghurt Potato Salad
Salads All Salads Tahini and Yoghurt Potato Salad
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 yoghurt
- 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
Method
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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.
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Meanwhile, combine the yoghurt, lemon juice, honey and tahini in a small bowl.
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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.
