Tahini Potato Salad
4-5 large-medium potatoes
3 tablespoons tahini
2 tablespoons agave syrup
2 teaspoons wholegrain mustard
2-3 lemons, juiced
1 (15 ounce) can four-bean mix or chickpeas, rinsed and drained
1 large avocado, diced
salt and pepper, to taste
1. Gently boil the potatoes in salted water until tender. Drain and rinse in cold water to take the heat off.
2. Whisk together the tahini, agave, mustard and lemon juice to make the dressing. If it is still too thick, add more lemon juice, or a little water. Aim for the consistency of hummus.
3. Cut the potatoes into quarters or eighths, depending on size. Mix potatoes, beans, and avocado gently with the dressing. Season to taste, and serve at room temperature.
Source of recipe: It came from mah brain, as an alternative to yucky mayo-dressed salads.