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Turmeric Tahini Potato Salad with Herbs

Turmeric Tahini Potato Salad with Herbs

Cooking Time: 30

Serves 4

What you Need:

  • 1 lb Baby Potatoes 
  • Sea Salt 
  • ¼ cup Plain Greek Yogurt 
  • 1 pouch of Haven’s Kitchen Golden Turmeric Tahini 
  • Handful of chives, finely chopped 
  • Handful of mint, finely chopped 
  • Handful of dill, finely chopped 
  • 1 cucumber, sliced into 1-inch chunks

How to Make It:

  1. Place potatoes in a large pot; add a heavy pinch of salt and water to cover by 2 inches. Cover and bring to a boil over high. Reduce heat to medium-high; simmer until potatoes are tender, 10 to 12 minutes. Drain. Let cool to room temperature.
  1. Cut potatoes into 1-inch pieces and add to a large bowl. Add a pinch of salt and toss gently.
  1. Add plain Greek yogurt, half a pouch of Golden Turmeric Tahini, and minced herbs, stir to combine until potatoes are evenly coated. Add sliced cucumber and give a final toss to coat.
  1. Squeeze on a bit more more Golden Turmeric Tahini and garnish with any leftover herbs. Enjoy at room temperature or chilled. 
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