I am not a chef by any means. As I mentioned in my Mexican salad entry earlier this week, I rarely create completely original recipes. However, as I'm spending more time in the kitchen I'm getting more comfortable with being creative. So when I saw a VeganMofo Iron Chef challenge using two foods I like and currently have in my kitchen, potato and sesame, I figured I'd just go for it.
So here is my original spin on potato salad, using a tahini (sesame paste) dressing rather than a traditional mayonnaise one. It is oil-free and gluten-free. I am not totally happy with the dressing and am open to seasoning suggestions for next time. I also would have put in chopped scallions if I'd had any left in the frig. Maybe some diced celery too. Potato salads are very adaptable!
Potato salad with tahini dressing
4 medium red potatoes
1/4 red onion, finely chopped
1 large carrot, peeled and grated
1 cup chickpeas (garbanzo beans)
1/4 cup vegetable broth
1/4 cup tahini
1 tablespoon lemon juice
2 cloves garlic, pressed
1/4 teaspoon ground white pepper
Pinch of salt (or more, to taste)
1 teaspoon dried parsley
1 teaspoon agave nectar
Bring a pot of water to a boil. Peel the potatoes if desired (I normally wouldn't, but did this time as the skins were getting wrinkly). Drop the potatoes in and boil until you can pierce them with a fork, 20-25 minutes. Remove with slotted spoon to a bowl of cold water to cool.
Whisk the dressing ingredients together in a small bowl.
Drain and chop the cooled potatoes. Combine potatoes in container or large serving dish with the carrots, onions, and chickpeas. Pour dressing over and toss gently. Chill for at least one hour before serving.