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Mayonnaise Free Potato Salad: Cast Iron Potato Salad with Vegetables & Tahini Dressing

I love potato salads, don't you? I usually make my potato salad with mayonnaise, but this time I decided to make a mayonnaise free potato salad: variety is good, yes?

In the Summer I love using small red potatoes in my salads because they cook quickly and don't need to be peeled. For something different, I decided to crisp up the potatoes in an iron skillet after partially cooking them. This not only gave a great color to the potatoes, but also helped them to retain their shape and texture and not get soggy in the dressing.

Mayonnaise Free Potato Salad: Cast Iron Potato Salad with Vegetables & Tahini Dressing
Serves 2

8 baby red potatoes, halved, parboiled
olive oil
4 radishes, diced
1/2 cucumber, peeled, seeded, diced
1 large tomato, quartered, seeded, diced
1 tablespoon chopped white onion
2 tablespoons chopped basil

1 tablespoon tahini
1 tablespoon lemon juice
drizzle of olive oil
1 garlic cloves, minced
salt & pepper to taste

1. Heat a bit of olive oil in a hot cast iron skillet. Add parboiled potatoes and cook until potatoes form a golden crust.

2. Combine slightly cooled potatoes with the rest of the salad ingredients.
3. In a small bowl whisk together dressing ingredients and lightly dress the salad. You don't need to use the entire amount of the dressing.

I loved this colorful salad with plenty of texture and flavor. This was a great way to get your vegetables in!

What's your favorite way to make a potato salad?


Megan said...

Look at you going mayo-free! Ha ha. This looks wonderful. Our posts today both have a lot of the same ingredients. We must have been craving the same flavors.

Anna said...

Hmm, nice fork placement! Remember the tahini dressing we bought in Trader Joe's? It'd be awesome here too.

Just Some Salt and Pepper said...

This sounds delicious! I actually can't stand mayo after an unfortunate experience when I was younger, so this is perfect!