Dear reader,
As summer approaches, I wanted to share with you a go-to recipe that has become a staple in my kitchen – creamy Meyer Lemon Potato Salad. This potato salad is not your traditional recipe, as it uses a tahini dressing instead of mayo, with a bright lemon twist and jammy eggs for added protein.
So, why Tahini you ask? Tahini gives everything it touches a nice creamy and nutty flavor. That, combined with the lemon juice gives this salad a surprising tang that makes it so much more refreshing on a hot summer day, while jammy eggs add an extra layer of protein and richness that makes this potato salad a complete meal in itself.
It’s incredibly versatile, pairing well with anything barbeque to simple grilled vegetables, making it a great side dish for any summer picnic. This dish is also a great option for meal prep, as it can be made in advance and stored in the refrigerator for a quick and easy lunch or dinner.
If you’d like to take your potatoes for a lighter, more refreshing spin, give this recipe a go.
Until next time,
Bridget
Meyer Lemon Potato Salad
Equipment
- Large, heavy bottom stock pot or dutch oven
Ingredients
- 1 ½ tablespoons salt, divided plus more for serving
- 2 pounds yukon gold potatoes
- ½ cup tahini
- 2 tablespoons relish or chopped sweet pickles
- 2 meyer lemons, juiced
- ½ teaspoon onion powder
- ½ cup lightly packed dill leaves and tender stems, coarsely chopped
- 1-2 stocks celery, diced optional
- 6 soft boiled, "jammy" eggs boil eggs for 8 minutes, immediately remove from hot water and place them in a bowl of ice water to stop the cooking process. Peel and gently slice into quarters when ready to serve.
- sweet paprika, to finish
- pickled red onions, optional garnish
Instructions
- Add the potatoes to a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain and lightly break apart the potatoes with a fork, then set them aside to cool.
- As potatoes cook, make the dressing: To a large bowl, begin whisking together the tahini, relish, lemon juice, 1 teaspoon salt, onion powder and black pepper.The tahini will start to stiffen as you mix, add water, one tablespoon at a time, until the dressing becomes smooth and creamy. I typically add about 2-3 tablespoons of water all together.
- Drain and lightly break apart the potatoes with a fork, then set them aside to cool. Season them with the dressing while they are still hot or warm. This allows the flavors of your dressing or sauce to sink in more easily and thoroughly. Then taste, adding more tahini, relish, salt, and lemon as needed.
- Lastly, add the dill and the celery. Stir to combine. Chill for at least 2 hours, or overnight. Before serving, don't forget to re-season and garnish with a bit of paprika, pickled red onions, and jammy eggs as desired. Cold salads often need a flavor boost right before showtime!
S & S
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.