This isn’t your average mayo-loaded potato salad. It’s creamy, herby, lemony, and totally refreshing. The tahini gives it a nutty richness, and the fresh herbs turn it into something bright and beautiful. It’s the kind of side dish that steals the spotlight.
💚 Why I Love This Recipe
This recipe was born on a warm weekend afternoon when I had leftover boiled potatoes and a bunch of herbs about to wilt in the fridge. I blended them into a creamy tahini dressing just to “see what happens” — and I’ve made it nearly every week since.
Here’s why it’s a go-to:
- 🥗 It’s creamy without using any dairy or mayo.
- 🌿 Loaded with fresh herbs for that green goddess vibe.
- 🧄 The tahini-garlic-lemon combo is super satisfying.
- 🍽️ Works warm or cold (hello, make-ahead meal!)
- 🕒 Great for parties, BBQs, or weekday meal prep.
⏱️ Time & Servings
- Total Time: 35 minutes
- Servings: 4 side servings or 2 large servings
📊 Exact Macros (Per Serving, Based on 4 Servings)
- Calories: 295
- Protein: 6g
- Fat: 17g
- Carbs: 30g
- Fiber: 4g
- Sugar: 2g
🧪 Why This Recipe Works (Quick Science)
- Tahini has natural emulsifiers, which help the dressing stay creamy and stable without separation.
- Boiled potatoes absorb flavor as they cool, especially with lemony, acidic dressings.
- Herbs like parsley and cilantro add natural brightness and anti-inflammatory compounds.
📅 Meal Plan Ideas
- Toss with roasted chickpeas for a full lunch.
- Serve it cold as part of a picnic or lunchbox.
- Pair it with grilled tofu or salmon.
- Mix with greens and make it a hearty salad bowl.
❌ Common Mistakes to Avoid
- Overboiling potatoes – They turn to mush and ruin texture.
- Not seasoning the water – Add salt while boiling potatoes.
- Skipping the lemon – You need that acid to balance the richness of tahini.
- Using old herbs – Fresh herbs really make the flavor pop.
🍽️ What to Serve With
- Grilled chicken or fish
- Lentil patties or veggie burgers
- Falafel and pita
- Anything from the grill, honestly
❓ FAQ
Can I make it ahead of time?
Yes! It actually gets better after a few hours in the fridge.
How long will it last?
Up to 4 days in an airtight container in the fridge.
Can I use another nut butter?
Tahini really works best here, but cashew butter could sub in a pinch.
Do I need a blender?
Yes, for the dressing. A food processor works great too.
🛒 Ingredients
For the Potato Salad:
- 1 ½ lbs baby potatoes, halved
- ½ tsp salt (for boiling water)
For the Green Goddess Tahini Dressing:
- ¼ cup tahini
- ¼ cup water (plus more as needed)
- 1 garlic clove
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- 1 tbsp olive oil
Optional Add-ins:
- 2 tbsp chopped scallions
- Cracked black pepper
- Extra herbs for garnish
🔪 How to Make Potato Salad with Green Goddess Tahini
1. Boil the Potatoes
Place halved baby potatoes into a pot of salted water. Bring to a boil, then simmer 12–15 minutes until fork-tender.
2. Drain and Cool
Drain the potatoes and spread them out on a clean tray to cool slightly.
3. Make the Green Goddess Tahini Dressing
In a blender or food processor, combine tahini, water, lemon juice, garlic, parsley, cilantro, Dijon, salt, and olive oil. Blend until smooth.
4. Toss Potatoes with Dressing
In a large bowl, gently toss the cooled potatoes with the tahini dressing until fully coated.
5. Add Optional Toppings and Garnish
Sprinkle scallions, cracked black pepper, and extra herbs on top before serving.
6. Serve
Serve warm, chilled, or at room temp. It’s delicious any way!
✨ Final Thoughts
This potato salad is what happens when comfort food meets fresh, clean flavors. It’s creamy, satisfying, and packed with so much herby goodness that you’ll want to make it again and again. Whether it’s for a weeknight dinner or a weekend BBQ, it’s always a hit. 💚🥔
Let me know if you try it—and if you make any fun tweaks!