Creamy Vegan Potato Salad with Zesty Tahini Herb Dressing: A Perfect Spring Side Dish featuring Jersey Royals
If you’re anything like me, traditional mayonnaise-laden potato salads often leave a little to be desired. While undeniably classic, their rich, heavy texture can sometimes overshadow the delicate flavour of fresh new potatoes. That’s precisely why I’m thrilled to share this vibrant potato salad with tahini herb dressing – a truly refreshing and flavourful alternative that promises to be your new favourite side dish for spring. It’s so utterly delicious, you might even find yourself enjoying a bowlful on its own for a light and satisfying dinner, or simply savouring the exquisite dressing by the spoonful!
The Vibrant Tahini Herb Dressing: A Flavorful Game-Changer
The star of this potato salad is undoubtedly the gloriously green tahini herb dressing. Forget everything you thought you knew about potato salad dressings; this one is a true game-changer. I honestly can’t get enough of it and would happily slather it on almost anything. Its versatility extends far beyond just potatoes – imagine it tossed with warm pasta for a quick meal, drizzled generously over fresh salads, tucked into wraps (especially with falafel!), enhancing your favourite tacos, or simply served as a vibrant dip for crunchy vegetable crudités or a slice of crusty bread. The possibilities are endless!
What makes this dressing so incredibly special? It’s a harmonious blend of flavours and textures. The tahini lends a wonderfully creamy, almost velvety texture, eliminating the need for any dairy products whatsoever. This makes the dressing naturally vegan and suitable for those with dairy sensitivities, without compromising on richness. Fresh herbs – think basil, parsley, and mint as per the recipe – infuse it with a bright, aromatic flavour that sings of spring. A generous squeeze of lemon juice provides that essential zing, cutting through the richness of the tahini and creating a perfectly balanced, invigorating taste. The result is a dressing that’s both deeply satisfying and incredibly light.
Preparing this flavourful tahini herb dressing couldn’t be simpler. All it takes is a quick whirl in a food processor, transforming fresh ingredients into a smooth, emulsified sauce in minutes. For convenience, you can easily make a batch in advance. Stored in the fridge, covered tightly with plastic wrap directly on the surface to prevent discolouration, it will keep beautifully for a couple of days, meaning less last-minute fuss when preparing your meal.
Discovering the Delight of Jersey Royal New Potatoes
For this particular potato salad, I chose to feature the incomparable Tesco Jersey Royal new potatoes, and for good reason. These aren’t just any potatoes; they are a true culinary gem, renowned for their distinctive characteristics and superior flavour. Visually, they stand out with their unique kidney shape, but it’s their waxy texture and delicate, thin skins that truly elevate them. There’s no need for peeling here – their fine skins are meant to be enjoyed, adding to their rustic charm and nutritional value.
Flavour-wise, Jersey Royals boast a delicious earthy, nutty profile that perfectly complements the fresh, zesty tahini herb dressing. What makes them truly special, however, is their exclusive origin. These potatoes can only be grown on the picturesque island of Jersey, a Channel Island celebrated for its fertile soil and unique microclimate. This exclusivity is formally recognized by the EU Protected Designation of Origin (PDO) mark of authenticity. Much like Cornish clotted cream, Champagne, or Stilton cheese, the PDO status guarantees that you’re getting an authentic product with a specific quality and origin – a testament to their unparalleled excellence.
The cultivation of Jersey Royals is steeped in tradition. Many of the practices used today have been passed down through generations. Farmers still meticulously plant the seed potatoes by hand, embracing methods that honour the land. Furthermore, the potatoes are traditionally fertilised using nutrient-rich seaweed harvested directly from Jersey’s pristine beaches, imparting a subtle, unique minerality to their flavour. Even the harvesting process is a nod to heritage, often involving winches and cables to gather the potatoes from the island’s steep, challenging slopes – a labour of love that reflects the dedication behind every potato.
The arrival of Jersey Royals in stores is a traditional foodie symbol, eagerly awaited as a true harbinger of Spring. This year, however, their debut was slightly delayed due to the severe cold weather conditions that gripped the UK – remember the infamous ‘Beast from the East’? But fear not! These magnificent new potatoes are now finally available at Tesco. Given their limited seasonal availability, typically only until July depending on stocks, I urge you to be quick and grab them while you can to experience their unique flavour firsthand.
Perfecting Your Potato Salad: Tips and Serving Suggestions
This potato salad with tahini herb dressing truly shines as the perfect side dish for any spring gathering, from casual lunches to elegant buffets. Its fresh, bright flavours make it incredibly versatile and a wonderful accompaniment to a variety of main courses. It pairs exceptionally well with grilled salmon, adding a vibrant counterpoint to the rich fish. For a delicious vegan meal, it’s an ideal partner for crispy falafel, balancing their savoury notes with its herbaceous zest. It also makes a fantastic addition to any buffet spread or barbecue, offering a lighter, more refreshing alternative to heavier sides.
Serving Temperature and Preparation Tips
One of the distinctive features of this recipe is that it’s best served warm rather than piping hot or completely cold. Serving it warm allows the subtle, earthy notes of the Jersey Royals to meld beautifully with the aromatic herbs and creamy tahini, creating a more cohesive and comforting flavour profile. The warmth gently releases the fragrant oils from the dressing, enhancing its overall sensory experience.
For ultimate convenience, both the potatoes and the tahini herb dressing can be prepared in advance. Cook and drain the potatoes, allowing them to cool slightly, and have your dressing ready in the fridge. However, to maintain the best texture and freshness, I highly recommend not mixing the two components together until shortly before you plan to serve. This prevents the potatoes from becoming soggy and keeps the dressing vibrant and distinct. Just a quick toss right before serving ensures every bite is perfectly coated and bursting with flavour.
Expand Your Plate: Creative Pairings and Variations
Beyond salmon and falafel, consider serving this incredible potato salad with a range of other dishes. It’s excellent alongside grilled chicken or lamb, as the dressing offers a lovely fresh contrast to richer meats. For more vegan options, try it with roasted chickpeas, lentil burgers, or even alongside a colourful platter of roasted seasonal vegetables. To add another layer of texture and flavour, you could gently fold in some halved cherry tomatoes, finely chopped red onion, or a handful of Kalamata olives just before serving. A sprinkle of toasted pine nuts or a few capers could also elevate the dish further, offering a delightful crunch and a salty kick.
Explore More Delicious Potato Recipes
Potatoes are incredibly versatile, and if you’re looking for more exciting ways to enjoy them, I’ve got you covered. From crispy delights to comforting bakes, these recipes will inspire your next potato-centric meal:
- Discover my indulgent Herby Parmesan Smashed Potatoes, perfect for a hearty side.
- For a unique twist, try the New Potato, Caramelised Onion, Rosemary and Gruyere Pizza – a truly gourmet experience.
- And for a classic with a crunch, my Crispy Potato Latkes with Smoked Salmon and Sour Cream are always a hit.
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Potato Salad With Tahini Herb Dressing
Ingredients
- 30 g (one small bunch) fresh basil
- 30 g (one small bunch) fresh flat leaf parsley
- 30 g (one small bunch) fresh mint larger stems removed
- finely grated zest and juice of 1 lemon
- 2 cloves garlic peeled
- 4 Tbsp tahini
- ½ tsp salt
- freshly ground black pepper
- 80 ml (⅓ cup) extra virgin olive oil
- 1 kg (35oz) Jersey Royal new potatoes washed
Instructions
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Place the herbs, lemon juice and zest, garlic, tahini, salt and a good grinding of black pepper in a food processor and blend until very finely chopped. You may need to scrape down the sides a couple of times.
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Add the olive oil and blend again until smooth. Taste and mix in more salt as needed. Store in the fridge covered with plastic wrap directly on the surface for up to a couple of days.
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Chop the larger potatoes in half and place in a pan of cold water with a dash of salt. Bring up to a simmer and cook for about 20 minutes until tender.
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Drain and refresh in cold water then toss with the dressing and serve.
This post is sponsored by Tesco. We extend our sincere gratitude for supporting the brands that enable us to continue sharing our passion for food and culinary creativity.