Smashed Cucumber and Potato Salad with Tahini Dressing

Serves 4

1 lb. baby Yukon gold potatoes
5 small cucumbers smashed and cut into pieces
¼ of a large red onion thinly sliced and rinsed under cold water
3 Tbsp chopped fresh parsley plus more for garnish
2 Tbsp chopped fresh dill plus more for garnish
2 Tbsp chopped fresh mint plus more for garnish
Sesame seeds for garnish (optional)

Dressing

3 Tbsp tahini
1 Tbsp whole grain mustard
1 lemon zested and juiced
½ inch piece of ginger finely grated
2 tsp water
1 tsp honey
⅓ cup olive oil
Kosher salt and pepper to taste

Add potatoes to a medium pot and cover with water. Bring to a boil and salt the water. Reduce heat to a simmer and cook until potatoes are just fork tender, about 12-15 minutes. Try not to overcook them so they aren’t mushy in the salad.

Drain potatoes and let cool completely. Once cool, cut into bite size wedges.

Add potatoes, cucumbers, red onion, parsley, dill, and mint to a large bowl, Set aside.

In a small bowl whisk tahini, mustard, lemon juice, lemon zest, ginger, water, honey, and olive oil until smooth. Season to taste with salt and pepper.

Pour dressing over the potatoes and cucumbers and toss to combine. Season with salt and pepper, if needed.

Serve topped with more fresh herbs and sesame seeds. (optional)

Recipe comes from CafeHailee