Oh boy, do we love potato salad! We used to make it with vegan mayo and it was just such a caloric commitment! So we lightened it up by swapping the mayo for our garlic tahini dressing and it is a winner!
3 1/2 lbs (1600 g / approx 18 small) red or white potatoes
1/2 red onion, diced
4 stalks green onion, chopped
2 - 3 large dill pickles, chopped small
1/2 - 3/4 cup Creamy Garlic Dressing (see below!)
1 TSP dried dill
1/2 TSP salt
1/2 TSP black salt
pepper to taste
Creamy Garlic Dressing:
1 - 4 cloves of garlic (to taste)
1/3 cup tahini
1/3 cup lemon juice
1/2 TSP salt
1/2 cup cold water
Mince garlic in food processor or blender. Add salt. Before measuring, stir tahini in the jar to incorporate any oil on top. Place all remaining ingredients in the processor and blend until smooth, scraping the sides of the bowl at intervals.
Dressing is ready? Let's make potato salad!
Chop potatoes to your desired size - for potato salad we like them chunky and unpeeled. Place potatoes in a large pot and fill with water until they are covered. Bring to a boil, then reduce to medium high heat and continue cooking until potatoes are fork tender. Drain and set aside.
In a bowl combine potatoes and remaining ingredients. Cover and refrigerate. If you have time, allow it to sit 30 mins or longer before serving to let the flavours to combine. It is pretty delish right away though!