Tahini Dill Potato Salad

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2016/11/01 by nikkiledford

Potatoes were a life saver during this past month. I embarked on a Whole 30, which is a 30 day diet intervention that tends to be considered pretty “strict” by paleo standards. No added sugar, even natural sugars like honey or maple syrup. By default, a Whole 30 often leaves me a little light on my carbohydrate intake which is no bueno for this breastfeeding mama. So back to those life-saving potatoes. By adding in these starchy fellas here and there, I was able to keep my carb intake at respectable levels without having to chomp a bunch of fruit or sweet potatoes. Sometimes I get a little burned out on yams and sweet potatoes. And if you do too, here’s an alternative!

Pair this potato salad with burgers, roasted chicken, or a greek salad.

This tahini sauce also works great as a tuna mixer!

Tahini Potato Salad

Tahini Dill Potato Salad

1 lb. red potatoes, roasted or boiled, chop small.
1/4 c. tahini
2 Tbsp. water
1 lemon, juiced
1 green onion, chopped
2 celery stalks, sliced thinly
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dill
salt and pepper to taste

  1. In a small bowl, mix tahini, water, lemon, garlic, onion powder, and salt.
  2. In a bigger bowl, combine remaining ingredients with tahini mixture.

 

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All while the man-cub was napping 💣 Quick taco salad for lunch! I'm single momming it this week and have even less time to make actual meals for myself. This was easy with some chopped lettuce, Costco's mango salsa, Trader Joe's guacamole, leftover ground beef from dinner, lots of lime and cilantro.

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