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