Ingredients
Method
Prepare the Potatoes
- Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let cool.
- Once cooled, transfer the potatoes to a mixing bowl.
Make the Herb Vinaigrette
- In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, dried oregano, minced garlic, salt, and pepper.
- Pour the vinaigrette over the cooled potatoes and toss gently to combine.
Make the Lemon-Tahini Dressing
- In another bowl, combine tahini, lemon juice, minced garlic, and water. Whisk until smooth and adjust consistency with more water if needed. Season with salt and pepper.
Combine and Serve
- Add cherry tomatoes, cucumber, red onion, parsley, and olives to the potato mixture. Toss gently to combine.
- Drizzle the lemon-tahini dressing over the salad before serving. Enjoy!
Nutrition
Notes
This salad can be made a day in advance. Store in the refrigerator and add the dressings just before serving for the best flavor.
