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Tahini Potato Salad

What you need: 

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

What you do: 

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.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 


This was absolutely delicious! My 3 and 6 year olds loved it!


YUM! I'm ah definitely gonna make this - sounds delish.


yummo! This was really good.  I used canelinni beans and added a small finely diced red onion. yum!  8-)


This recipe is DELICIOUS!
Oh man, I was so hungry but didn't actually feel like 'cooking', so I just let the potatoes boil while I studied, then came downstairs, whipped up the dressing, and voila! I had used up my avocados for guacamole the night before, so I just added some to my plate.
Yum! Thank you!


Eeee, I'm so excited that you made and enjoyed my recipe. :> I think you're quite right about the refrigeration. Jeez, I really want this salad again now. Whyeeee is tahini so expensive?! :(


yah Heli, this recipe rocks.
I made it to go with easter dinner with the family, and we all really enjoyed it.
The only thing I did wrong/would change for next time was I made it earlier in the day, chilled it in the fridge, then pulled it out of the fridge just before dinner and gave it a quick microwave to take the cold edge off.  It was still good, but I felt it would have been much better if we had served it freshly made.


Thank you, and you're most welcome. :>

I need to make this again. I haven't had tahini in aaaages. WANT.


Wow this is good. I made it for my mom's birthday picnic, and everyone loved it. My (non-vegan) bro said it isn't bland like regular potato salad.

I omitted the avocado and added a lot more veggies like black olives, red onion, bell pepper, and pickles.

The dressing however, is the best part! I added some hot sauce and red wine vinegar to it.

Good thinking with the tahini. props.


Mmmmm, this IS good. A nice deviation from the mayo-based tater salads of my past.

I ended up using about 1 3/4 cups of kidney beans and lima beans, and 2 tablespoons of lemon juice.

The avocado was a nice touch, though it was a bit sparse. I'll probably add a second one when I make this again. It does go a little brown after a day in the fridge, but my batch didn't last much longer than that!


It seems the avocado does cause the salad to brown/spoil a lot quicker , so I would advise anyone making this salad to make enough for 1 sitting-- leftovers will definitely get a big goopy due to brown avocado. But I think if you omit the avocado, there wouldn't be this problem.



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