in Africa

Potato salad with parsley and tahini sauce (North African)

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Ingredients for 3 servings:

  • 6 potatoes
  • 1 bunch of flat-leaf parsley
  • 2 spring onions
  • 4 tbsp sesame paste (tahini)
  • 6 tbsp lemon juice
  • cumin
  • 1 cup yogurt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the potatoes in their skins, rinse, and peel. Cut into approximately 2 cm cubes. Finely chop the parsley and spring onions. Mix with the potatoes. For the sauce, mix the tahini with lemon juice. Add the yogurt and stir well. Season with salt and a little cumin. Carefully fold the sauce into the potato and parsley mixture. Tip: 1-2 crushed garlic cloves also work well in the sauce, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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