¼of a large red onionthinly sliced and rinsed under cold water
3Tbspchopped fresh parsleyplus more for garnish
2Tbspchopped fresh dillplus more for garnish
2Tbspchopped fresh mintplus more for garnish
Sesame seedsfor garnish
Dressing
3Tbsptahini
1Tbspwhole grain mustard
1lemon zested and juiced
½inchpiece of gingerfinely grated
2tspwater
1tsphoney
⅓cupolive oil
Kosher salt and pepperto taste
Instructions
Add potatoes to a medium pot and cover with water.
Bring to a boil and salt the water. Reduce heat to a simmer and cook until potatoes are just fork tender, about 12-15 minutes. Try not to overcook them so they aren't mushy in the salad.
Drain potatoes and let cool completely. Once cool, cut into bite size wedges.
Add potatoes, cucumbers, red onion, parsley, dill, and mint to a large bowl, Set aside.
In a small bowl whisk tahini, mustard, lemon juice, lemon zest, ginger, water, honey, and olive oil until smooth. Season to taste with salt and pepper.*
Pour dressing over the potatoes and cucumbers and toss to combine. Season with salt and pepper, if needed.
Serve topped with more fresh herbs and sesame seeds.**
Video
Notes
*If the dressing seems separated after whisking, add a tsp of water at a time and whisk, it will emulsify.**You can mix this salad a day ahead of time, just omit the cucumbers until the day of when you are ready to serve. The cucumbers will get too soggy if you add them in the salad a day ahead. This salad is great cold or room temp, making it perfect for a summer bbq!