Potato Salad with Tahini-Lemon Sauce and Green Onions

The creamy tahini-lemon sauce is the delicious plant-based, vegan version of mayonnaise, and complements beautifully the boiled potatoes.

I prefer it warm, but you can always re-heat the potato salad you store in the refrigerator.



Serves 4-6



2-pound small or medium-size potatoes, cooked in salted water until tender, and drained



Fruity Olive oil



Tahini Sauce


1/2 cup (about 130 g) tahini paste well-stirred



5-6 tablespoons freshly squeezed lemon juice or more, to taste



1 tablespoon Dijon mustard



About 2/3 cup cold water, or more as needed






Freshly ground black pepper



2 cups finely chopped green onions, white and most of the green part



3-4 sprigs fresh thyme



Aleppo or Maras Pepper flakes




In a large bowl drizzle the very hot boiled potatoes with olive oil and toss.


Make the Tahini sauce by whisking all the ingredients, minus the onions and thyme, in a bowl. Using a stick blender you will get a lovely, smooth sauce.


Taste and adjust the taste and consistency adding more lemon, water, salt, pepper, or mustard.


Pour over the potatoes and toss, adding the chopped scallions and sprinkling with fresh thyme and Aleppo pepper flakes.







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