Tahini and yoghurt potato salad

Enjoyable Tahini and yoghurt potato salad Recipe

Turn an old favourite into a waist-friendly Middle Eastern delight by mixing the sesame flavours of tahini with low-fat natural yoghurt.
Tahini and yoghurt potato salad
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 8 person.


  • 1.5kg kipfler or coliban (washed) potatoes

  • 130g (1/2 cup) low-fat natural yoghurt

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons honey

  • 2 teaspoons tahini (sesame paste)

  • 6 green shallots, ends trimmed, thinly sliced

  • 1/4 cup chopped fresh mint


  • Step 1

    Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.

  • Step 2

    Meanwhile, combine the yoghurt, lemon juice, honey and tahini in a small bowl.

  • Step 3

    Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.

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