Kestrel Potato Salad with Lemon Yoghurt Tahini Dressing

 

kestrel potato salad recipe

kestrel potato salad recipe

kestrel potato salad recipe

INGREDIENTS

METHOD

  1. Place the potatoes with their skin still on into a large pot of water (see note below). Fill the pot with water about ¾ full or just enough so the potatoes are completely covered. Cover the pot with a lid and bring to the boil. After approx. 10 minutes or once the water is boiling, reduce the heat to medium and simmer for 30 or more minutes, or until the potatoes are cooked through. The potatoes are cooked once the skin has cracked slightly and has a soft consistent texture in the centre of the potato. Use a fork to pierce through to the centre of the potato to see if it’s completely cooked. Once cooked, let the potatoes cool down. Once the potatoes have cooled down, peel the skin off, then cut each potato into quarters or smaller and place into the fridge. Move on to prepare the rest of the ingredients.
  2. Rinse the canned red kidney beans. Roughly chop the dill, finely dice the red onion, and roughly chop the shallots. Place these prepped ingredients into a large mixing bowl. 
  3. To prepare the lemon yoghurt tahini dressing, place the lemon juice and zest, the yoghurt, tahini as well as a large drizzle of olive oil (approx. 3 tbsp) and a pinch of salt into a food processor. Process until smooth and creamy and has a similar thickness and texture to mayonnaise (see note below). Set aside.
  4. Once the potatoes are cold, place them into the large mixing bowl along with the red kidney beans, dill, red onion, shallots. Add the apple cider vinegar, a drizzle of olive oil, a large pinch of salt and black pepper. Mix through well. Transfer into a salad bowl or plate and drizzle the lemon yoghurt tahini dressing over the top, or mix through completely coating all the ingredients. 

Notes:

  • Boiling the potatoes with skin will ensure no excess water enters the potatoes, keeping and maintaining more flavour and nutrients as well.
  • The lemon yoghurt tahini dressing should be a creamy consistency, not too thick and similar to the consistency of mayonnaise but it should be a little bit runny – see pictures above for reference.
  • You can serve this great lemon yoghurt tahini dressing with other meals too. Some good serving suggestions include: Over the top of garlic roasted sweet potato wedges / Roasted kestrel potatoes / Roast chicken or grilled chicken breast / Lamb cutlets with raw herbs or Roasted cherry tomatoes and capsicums.

 

Prep time: 20 minutes.
Cook time: 40 minutes.
Serves: 6.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.

Ingredients for Kestrel Potato Salad with Lemon Yoghurt Tahini Dressing

Potatoes Kestrel (min 1kg bag)

$4.29 ea
$4.29
 

Potatoes Kestrel (2kg bag)

$5.69 ea
 
 
 

Dill (bunch)

$2.99 ea
 

Onions Spanish (each)

$0.88 ea
$4.49
 

Onions Spanish (1kg net)

$3.99 ea
 

Shallots (bunch)

$0.99 ea
 

Shallots (half bunch)

$0.79 ea
 

Lemons (each)

$1.00 ea
$5.69
 

Lemons Imperfect Pick Value Range (Each = min 500g)

$1.50 ea
$2.99
 
 
 
 

Melissa Tahini 375g

$6.29 ea
 

Melissa Tahini Organic 375g

$7.49 ea
 
 

Cornwell Apple Cider 750ml

$4.29 ea
 
 

Colavita - Extra Virgin Olive Oil (1L)

$19.49 ea
 
 

Villa Rossi - Extra Virgin Olive Oil (1l)

$16.99 ea
 

Maldon - Sea Salt Flakes (240g)

$9.49 ea
 
 

Spice & Co (60g) Pepper Black Cracked

$2.99 ea