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Tri-Colour Potato Salad with Tahini Dressing

This is a healthier, mayo-free potato salad recipe with a Middle Eastern twist.

Serves: 4-6

All you will need is:

Lamb Brand Cumin Seeds, 1 tbsp.

Lamb Brand Coriander Seeds, 1 tbsp.

Lamb Brand Raisins / Sultanas, handful

Medium potatoes, white or different varieties, cut in bite-size chunks, 4

Green onion, finely chopped, 1

For the tahini dressing:

Lamb Brand Parsley / Dill, 1 tbsp.

Lamb Brand Cumin, 1 tsp.

Tahini, 8 tbsp.

Warm water, 8 tbsp.

Lemon Juice, 2

Garlic Gloves, 2

Za’atar, 2 tbsp.

For the za’atar:

Lamb Brand Thyme, 2 tsp.

Lamb Brand Sesame Seeds, 2 tsp.

Lamb Brand Salt, 1 tsp.

Sumac, 2 tsp.

All you have to do is:

  1. Boil the water to a boil then reduce to a low simmer. 
  2. Cook for 20 minutes or until potatoes can easily be pierced with a fork. 
  3. Meanwhile, 
    • Prepare the dressing by whisking all dressing ingredients together. 
    • Toast the cumin and coriander seeds in a small dry frying pan until fragrant. Set aside. 
  4. Drain the potatoes and add to a bowl of ice cold water. 
  5. Add to a large serving bowl. 
  6. Add the dressing to the bowl and toss to coat. 
  7. Transfer on to a serving plate/bowl and top with chopped green onion, cumin and coriander seeds.