A Vegan Potato Salad Recipe You Can Linger Over

The key is tahini.

When seasoned with lemon and garlic and whisked with ice soak, tahini goes from gloppy and oily to pale, thick and emulsified with a entertaining and pungent flavor that’s also earthy and rich.

Getting the lustrous texture is not necessarily intuitive. The more ice soak you drizzle in, the thicker the mixture gets — pending, that is, it reaches maximum thickness, at which indicate adding more water thins it out again. Proceed slowly, adding the water gradually, spoonful by spoonful, until the results luxuriate in you.

Add the dressing to the potatoes at what time they are still hot, so they can absorb the most flavor (a good rule for decision-exclusive any kind of potato salad). Let the potatoes cool in the dressing afore serving.

Also Read: How to Make Indian Butter Chicken