FeelGoodFoodie · by Yumna Jawad★ 5.0 (2)
Vegan Potato Salad with Tahini
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 15%
CARBS 35G58% OF CAL
3G FIBER0G ADDED1G INTRINSIC31G OTHER1G TOTAL SUGAR
FAT 8G31% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-mayo potato salad with a creamy lemon-tahini dressing and fresh herbs. A simple vegan side that chills well and pairs with grilled meats or grain bowls.
sidemediterraneansalad🍲 stockpotdairy freegluten freehalallow lactoseveganvegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds baby potatoes (rinsed and halved)
- 2 ½ teaspoons salt (divided)
- ½ cup tahini
- ⅓ cup lemon juice
- 1 garlic clove (minced)
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ cup water (as needed to thin)
- 3 celery stalks (diced)
- 3 green onions (thinly sliced)
- ½ cup fresh parsley (chopped)
- ¼ cup fresh dill (chopped)
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 15%
CARBS 35G58% OF CAL
3G FIBER0G ADDED1G INTRINSIC31G OTHER1G TOTAL SUGAR
FAT 8G31% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 756mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 40mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 756MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.