Tahinli patates salatası – Turkish potato salad with tahini and lemon Recipe
Tahinli patates salatası is a potato salad in a completely different style: instead of mayonnaise, it uses a dressing made from sesame paste (tahini), lemon, and olive oil. In Turkey it’s often served for cool evening meals or as a side to grilled meats and fish. The flavor is a bit like Middle Eastern tahini-based dips, but more filling thanks to the potatoes.
This salad combines the creaminess of tahini with the comfort of warm potatoes, creating a lighter, dairy-free alternative to classic mayonnaise-based potato salads with a distinct Turkish twist.
Chef's tips
Use waxy potatoes so they hold their shape better after cooking and mixing. Don’t skip salting the cooking water—this is the best way to season the potatoes from the inside. The dressing should taste slightly more intense than you think is necessary; the potatoes will mellow the flavors once everything is mixed.
How to serve
Serve in a shallow bowl, garnished with extra chopped herbs and a drizzle of olive oil. It pairs well with grilled lamb, chicken skewers, or baked fish, and can also be part of a mezze-style spread with hummus, olives, and flatbread.
Ingredients
- potatoes - 700 g
- tahini - 3 tablespoons
- lemon - 1 piece
- olive oil - 2 tablespoons
- water - 3 tablespoons
- garlic - 1 clove
- cucumber - 1 piece
- chives - 2 tablespoons
- flat-leaf parsley - 2 tablespoons
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Wash the potatoes thoroughly and cook them in their skins in salted water for 15–20 minutes, until they are tender but not falling apart. Drain and set aside to cool slightly.
- Cut the cucumber into small cubes. Finely chop the chives and parsley. Press the garlic through a garlic press or chop it very finely.
- In a bowl, mix the tahini, juice squeezed from the whole lemon, garlic, salt, and pepper. Add the olive oil and water, then whisk vigorously with a spoon or whisk until you get a smooth, creamy dressing. If it’s too thick, add another 1–2 tablespoons of water.
- While still slightly warm, peel the potatoes and cut them into larger cubes. Transfer them to a large bowl.
- Add the cucumber, chives, and parsley to the potatoes. Pour the tahini dressing over everything.
- Gently mix, preferably with a wide spoon, so the potatoes don’t fall apart. Taste and adjust the seasoning with more salt or lemon juice if needed.
- Let the salad rest for at least 15 minutes at room temperature or in the fridge so the flavors can meld. Serve slightly chilled or at room temperature.
Storage
No storage information available for this dish.
This version of potato salad is inspired by Turkish home cooking, where tahini and lemon are pantry staples. It’s perfect when you’re craving something comforting yet fresh, and it travels well for picnics or potlucks.
