This dish is simple and tasty and gets eaten a lot in our house through out the summer
1kg bag of baby or new potatoes
1 medium to large onion
4-6 or more tablespoons of best olive oil
4-6 dessert spoons of light tahini
A good glug to your own taste of organic cider vinegar
Salt and freshly ground black pepper
Boil the potatoes until just cooked then strain and leave until cool enough to handle but still warm, cut into roughly 1cm cubes and place in a bowl with finely chopped onion.
Add oil, tahini, vinegar, salt and pepper and stir gently but thoroughly.
Taste and add more of what ever you think is lacking like more oil, vinegar or tahini.
When you have made it a few times you will get it just right for your taste, it will last for 3or 4 days in the fridge.
This can also be made with vegan mayonnaise instead of using the oil, tahini and vinegar combination but it is not as nutritious as the tahini option.
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