Categories: Sides
Ingredients
- For the salad:
- 2 pounds red or yellow potatoes, cut into large bite-sized pieces
- Kosher salt
- 1/2 cup fresh dill, minced
- 1/2 cup capers
- 1 bunch of green onions, white and light green parts minced
- For the dressing:
- 1 teaspoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 1/2 teaspoons Dijon-style mustard
- 2 cloves garlic, minced
- 1 1/2 tablespoons tahini
- 1/2 cup extra virgin olive oil, plus additional to thin dressing if necessary
- 1/8 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Directions
-
Put the potatoes in a large pot of salted water. Bring to a boil. Reduce heat and simmer gently until crisp tender, about 7 minutes. Be careful not to overcook! Drain potatoes and set aside to cool. Once cool, toss with the dill, capers, and green onions.
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Prepare the dressing by combining all the ingredients and whisking until smooth and well-combined. For the best consistency, use an immersion blender or food processor. If the dressing is too thick add a little more oil or a tablespoon of water. Taste test and adjust the salt and pepper if needed.
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Toss the dressing with the potatoes. Taste again and season to taste with salt and pepper. Leftovers will keep refrigerated for 3 to 5 days.