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