Side Pannel
New Potato Salad with Tahini Tarragon Dressing Lf
New Potato Salad with Tahini Tarragon Dressing Lf
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 2 lb New potatoes; or less
- 1 c Fresh peas; blanched and
- -rinsed in cold water
- 1/2 c Red onion; minced
- 1 tb Fresh parsley; minced
- 1 tb Fresh tarragon; minced
- 1 1/2 ts Fresh savory; minced
- 1 1/2 ts Fresh oregano; minced
Directions
TAHINI TARRAGON DRESSING
1 1/2 ts Minced garlic
1/4 c Fresh lemon juice
2 tb Extra virgin olive oil; may
-be doubled
1/4 ts Sea salt
1/2 ds White pepper; freshly ground
1/2 ts Hot sauce; bottled
1 tb Tahini; or more to taste
1 ts Dijon mustard
2 tb Water; as needed
TO SERVE
Lettuce leaves or radicchio;
-for garnish
1/2 ds White pepper; freshly ground
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 2/3 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 30.6% CFF (9.3g).
1 1/2 ts Minced garlic
1/4 c Fresh lemon juice
2 tb Extra virgin olive oil; may
-be doubled
1/4 ts Sea salt
1/2 ds White pepper; freshly ground
1/2 ts Hot sauce; bottled
1 tb Tahini; or more to taste
1 ts Dijon mustard
2 tb Water; as needed
TO SERVE
Lettuce leaves or radicchio;
-for garnish
1/2 ds White pepper; freshly ground
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 2/3 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 30.6% CFF (9.3g).
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
