New potato salad with tahini tarragon dressing lf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | New potatoes; or less |
| 1 | cup | Fresh peas; blanched and rinsed in cold water |
| ½ | cup | Red onion; minced |
| 1 | tablespoon | Fresh parsley; minced |
| 1 | tablespoon | Fresh tarragon; minced |
| 1½ | teaspoon | Fresh savory; minced |
| 1½ | teaspoon | Fresh oregano; minced |
| 1½ | teaspoon | Minced garlic |
| ¼ | cup | Fresh lemon juice |
| 2 | tablespoons | Extra virgin olive oil; may be doubled |
| ¼ | teaspoon | Sea salt |
| ½ | dash | White pepper; freshly ground |
| ½ | teaspoon | Hot sauce; bottled |
| 1 | tablespoon | Tahini; or more to taste |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Water; as needed |
| Lettuce leaves or radicchio; for garnish | ||
| ½ | dash | White pepper; freshly ground |
Directions
TAHINI TARRAGON DRESSING
TO SERVE
In a large pot, place the potatoes and cover with lightly salted water.
Place over medium-high heat and boil until tender but firm, 15-20 minutes.
Don't overcook the potatoes or they will fall apart. Pour the potatoes into a colander and rinse until cool. Drain, place the potatoes in a bowl, and refrigerate until cold.
Cut potatoes into thirds or any size you prefer, and place in a large bowl.
Add the peas, onion, parsley, tarragon, savory, and oregano. Mix lightly to blend. Pour the dressing over the potatoes and herbs and toss gently. Serve on lettuce leaves or radicchio with a crowning dash of fresh pepper.
Dressing: In a small bowl, whisk together the Tahini Tarragon Dressing ingredients, adding water as needed. Makes about ⅔ cup. Pantry Note: Substitute a commercial lo/no fat Lemon Tarragon Dressing (such as Briannas). Add fresh herbs to taste.
Did you know: Potatoes are usually considered a carbohydrate, but they are also a moderate source of protein. This recipe: A blend of fresh herbs and red onion gives bright flavors to this salad. Tahini adds calcium to the creamy, dairy-free dressing. CALS 264 with 30⅗% CFF (9.3g).
Source: The Natural Health Cookbook by Dana Jacobi and the Editors of Natural Healthy Magazine (1995) Simon and Schuster. A Summer Dinner, Naturally at the kitPATh (1997.07⅕). Reduced fat version. For Related links see
Recipe by: The Natural Health Cookbook (1995) Dana Jacobi Posted to Digest eat-lf.v097.n185 by KitPATh <phannema@...> on Jul 22, 1997