Green Potato Salad

Bowl of Green Goddess Potato Salad with dressing

This creamy Green Potato Salad is zesty, herby and slightly spicy, made with arugula, cilantro, lemon and jalapeños. Vegan, gluten-free and ready fast.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Rest/Cooling time 30

Total Time 1

Servings serves

Calories 243kcal

Equipment

Blender

Ingredients

2 lbs yellow or red potatoes small, (900g)
3/4 cup fresh cilantro (18g) leaves and small stems
1/3 cup tahini (78ml)
2 tablespoon lemon juice (30ml)
2 tablespoon olive oil (30ml)
2 cloves garlic (10g)
1/2 teaspoon salt (3g)
2-3 slices jalapeño (10-15g) depending on desired spice level
3-4 cups baby arugula loosely packed, washed and dried (60g)
3 medium green onions (45g) chopped

Instructions

Add chopped potatoes to a large pot of salted water. Bring to a boil, then cook for about 15 minutes, or until just fork-tender. Drain and let cool completely. (To speed this up, rinse with cold water after draining.)
In a blender, combine cilantro, lemon juice, olive oil, garlic, jalapeño slices, and water. Blend until the cilantro is finely chopped (but not fully pureed).
Add the tahini and salt, then blend again until smooth and creamy. Adjust water as needed for a pourable consistency. Let sit for at least 30 minutes to allow the flavors to develop.
In a large bowl, combine the cooled potatoes and chopped green onions. Add the dressing and toss until fully coated.
Add the arugula and gently toss again just before serving.

Make Ahead Tips:

To prep ahead, store the potatoes and dressing separately in the fridge for up to 2 days.
Wait to add arugula until just before serving to prevent wilting.
Dressing can be made up to 5 days in advance and stored in an airtight container in the fridge.

Nutrition