How long can I keep this potato salad?

Up to 2 days in the fridge, with the sauce kept separately in a sealed container. I don't recommend freezing, because the potatoes turn grainy and the yoghurt splits.

Can I use a different type of potato?

Sure, but choose a waxy variety, such as baby potatoes or Charlotte. Floury potatoes fall apart when you mix them. Princesse Amandine remains my favourite, because it stays nice and firm and has a lovely nutty flavour.

Can I boil the potatoes instead of steaming them?

Yes, boil them in salted water until just tender. I prefer steaming, because the potatoes absorb less water and keep their flavour better.

Can I make this salad vegan?

Very easy! Replace the Greek yoghurt with a thick plant-based yoghurt, for example soy- or coconut-based. The rest of the recipe is already plant-based.

What is sumac and what can I use instead?

Sumac is a deep red Middle Eastern spice with a fresh, lemony flavour. Don't have any? Use some extra lime zest with a pinch of paprika for colour.

Lebanese potato salad with tahini yoghurt dressing

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40min

•

Easy

This is such an easy recipe if you love potatoes, freshness and herbs. It is incredibly simple to make, but a real treat to eat. I really love potatoes, and in this salad the Princesse Amandine truly comes into its own. The fresh Lebanese mix of lime, garlic and a mountain of fresh herbs, on a creamy layer of tahini yoghurt: it simply makes me happy. Serve it for lunch, as a side dish with a BBQ or just as it is, in the middle of the table. Want to try another Lebanese recipe? Then be sure to check out this leg of lamb with anchovies, oregano and fattoush salad.

Ingredients

What do you need?

Quantity: 4p

For the potatoes
800 g Princesse Amandine potatoes

For the Lebanese mix
1 onion, finely chopped
3 garlic cloves, grated
juice and zest of 2 limes
2 tbsp olive oil
1 handful of mint, finely chopped
1 handful of parsley, finely chopped
1 bunch of chives, finely chopped pepper and salt

For the tahini yoghurt sauce
250 g Greek yoghurt
3 heaped tbsp tahini
1 tbsp olive oil juice of
1 lemon pepper and salt

To finish
sumac
extra fresh herbs (mint, parsley, chives)

800 g Princesse Amandine potatoes

1 onion, finely chopped
3 garlic cloves, grated
juice and zest of 2 limes
2 tbsp olive oil
1 handful of mint, finely chopped
1 handful of parsley, finely chopped
1 bunch of chives, finely chopped pepper and salt

250 g Greek yoghurt
3 heaped tbsp tahini
1 tbsp olive oil juice of
1 lemon pepper and salt

sumac
extra fresh herbs (mint, parsley, chives)

Make it veggie!

This recipe is already fully vegetarian. Nothing needs to be replaced.

Preparation method

How do you make this?

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Wash the potatoes well and steam them in their skins for 20 to 25 minutes until cooked. Check with a small knife: they should be tender, but not falling apart.
Meanwhile, for the Lebanese mix, combine the onion, garlic, lime juice and zest, olive oil, mint, parsley and chives in a large bowl. Season with pepper and salt.
Cut the potatoes into quarters, skin on of course. Mix them into the Lebanese mix while still lukewarm, so they soak up all the flavour.
For the sauce, mix the Greek yoghurt, tahini, olive oil and lemon juice into a smooth sauce. Season with pepper and salt.
Spread the tahini yoghurt sauce over a nice serving dish and arrange the potatoes on top.
Finish with a generous pinch of sumac and extra fresh herbs.

Tips

Mix the potatoes into the Lebanese mix while they are still lukewarm. Warm potatoes soak up the lime and garlic much better, and you can really taste it.

Find raw onion too sharp? Let it marinate in the lime juice for 10 minutes first, before adding the rest. It will become milder and a little sweeter.

Is the tahini yoghurt sauce too thick? Stir in a splash of cold water until it is nice and smooth.