Tahini Potato Salad
| 8 |
30 |
104 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
15 min |
8
|
Recipe by Rachel Rickman from Jezebel's Table
Ingredients
|
1 tbsp
|
Lemon juice
|
|
1/2 cup
|
Tahini
|
|
1 tbsp
|
Parsley, fresh
(minced)
|
|
1/2 tsp
|
Oregano, ground
|
|
1/4 tsp
|
Salt
|
|
1 tbsp
|
Red onion
(minced)
|
|
1 tsp
|
Red wine vinegar
|
|
2 potato
|
Potato
|
Instructions
-
Whisk together Tahini, Lemon Juice, Parsley, Oregano, Salt, Red Wine Vinegar
-
add water as needed to thin the mixture until it’s a thin but creamy consistency.
-
Pour tahini mixture over cooked potatoes
-
Stir in onions
-
Serve.
Nutrition Facts
Per Portion
Calories
104
Calories from fat
67
Calories from saturated fat
9.4
Total Fat
7.5 g
Saturated Fat
1.0 g
Trans Fat
0
Polyunsaturated Fat
3.3 g
Monounsaturated Fat
2.8 g
Cholesterol
0
Sodium
82 mg
Potassium
188 mg
Total Carbohydrate
6.8 g
Dietary Fiber
1.4 g
Sugars
0.3 g
Protein
3.2 g
Dietary servings
Per Portion
| Meat Alternative |
0.5 |
| Vegetables |
0.4 |
Energy sources
Meal Type(s)
