Potato Salad

This Vegan Greek Potato Salad offers a refreshing twist on a classic dish, featuring creamy tahini and zesty lemon dressing complemented by fresh herbs. It's a delightful side that perfectly balances flavors and textures, making it a staple for any meal.

Ingredients

• Potatoes - 300 grams
• Cucumber - 100 grams
• Cherry tomatoes - 100 grams
• Red onion - 50 grams
• Fresh parsley - 2 tablespoons, chopped
• Fresh dill - 1 tablespoon, chopped
• Tahini - 2 tablespoons
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash and peel the potatoes, then cut them into bite-sized cubes.
2. Place the potato cubes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until tender. Drain and let cool.
3. While the potatoes are cooling, chop the cucumber, cherry tomatoes, and red onion into small pieces.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth.
5. In a large mixing bowl, combine the cooled potatoes, cucumber, cherry tomatoes, red onion, parsley, and dill.
6. Pour the tahini dressing over the salad and gently toss to combine all ingredients thoroughly.
7. Taste and adjust seasoning if necessary, then serve chilled or at room temperature.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 38 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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