Tahini and yoghurt potato salad

Turn an old favourite into a waist-friendly Middle Eastern delight by mixing the sesame flavours of tahini with low-fat natural yoghurt.

Recipe «Tahini and yoghurt potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5kg kipfler or coliban potatoes, 130g low-fat natural yoghurt, 2 tbsp fresh lemon juice, 2 tsp honey, 2 tsp tahini , 6 green shallots, ends trimmed, thinly sliced, 1/4 cup chopped fresh mint .

Ingredients:

• 1.5kg kipfler or coliban potatoes 
• 130g low-fat natural yoghurt 
• 2 tbsp fresh lemon juice 
• 2 tsp honey 
• 2 tsp tahini 
• 6 green shallots, ends trimmed, thinly sliced 
• 1/4 cup chopped fresh mint 

Instructions

1. Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.
2. Meanwhile, combine the yoghurt, lemon juice, honey and tahini in a small bowl.
3. Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.