Take that boring potato salad up a notch! With roasted tri-color potatoes and celeriac root and a creamy tahini sauce, there's nothing not to love! Gluten-free, vegan, and paleo without the heaviness of the classic, there's a new favorite in town!
Not only did I recreate the classic Italian pasta salad, but I also recreated the most perfect potato salad ever! As a self-proclaimed potato addict and the fact that my #1 favorite food is potatoes, I had to create a potato salad that would satisfy any potato snob. Just like that pasta salad, I used to love potato salad! Who wouldn't love some creamy potato goodness? And of course, I hadn't had any in years. That needed to be fixed fast since potatoes are my oxygen and blood.
To make this potato salad, I didn't even take look at a classic potato salad recipe for inspiration, I let the grocery store and my own kitchen guide me. Maybe though, I just have an inborn potato instinct that leads me to great potatoness. Maybe? So when I had a big bag of Frieda's tri-colored fingerling potatoes, a beautiful celeriac root, some baby radishes, fresh dill, and glorious creamy tahini, I knew exactly how this salad would go.
Now, you may think I'm biased, but this is the best potato salad I've ever had, hand's down. The flavor, the creaminess, the pure bliss. This was also the first recipe I made using celeriac or "celery root". I am now a new fan of the funny-looking dirty bulb. It may scare you in the grocery store, this big knobby messy root, but under its rough exterior is a beauty created by nature. Just peel, chop, and cube, and roast!
When you eat this potato salad, you can't even tell what's a potato and what's a piece of celeriac. The root has a pretty neutral taste and can fool anyone into thinking this salad is all potatoes. By adding the celeriac, you also cut down on the carbs and get to add even more veggie variety to your diet. There's also those cut up little radishes too, just for fun 😉 They get sliced up and thrown on the roasting pan half-way through the roasting of the over veg as not to get too soft.
Roasting up the veg was the easy part. Again, I had the task of coming up with the perfect sauce. I wanted a classic creamy potato salad and it had to be vegan. I am not all about those overly processed vegan mayos (many of which have soy) or any such"spread" on the market. My go-to before for a "mayo" base had been tahini, so that would be my go-to this time as well. Boy am I glad with that decision! That nutty/seedy deep taste of tahini with the roasted potatoes is simply out of this world!
So far, we have roasted potatoes, celeriac, radishes, tahini, and now for the dill. O, dill was the herb made for potatoes! It's one of my favorites. Fresh or dried, dill is always in my kitchen and I just love adding it to potato dishes. Fun facts: dill is actually part of the celery family, just like celeriac and dill is good for the tummy! Total win there! Dill id so aromatic, kinda sweet, but savory just as well.
Tahini Celeriac Potato Salad
Tahini Celeriac Potato Salad
Take that boring potato salad up a notch! With roasted tri-color potatoes and celeriac root and a creamy tahini sauce, there’s nothing not to love! Gluten-free, vegan, and paleo without the heaviness of the classic, there’s a new favorite in town!
- Yield: 4-6 1x
- Category: Side Dish, Salad, Vegetables
- Cuisine: American
- 1 Medium Celeriac Root (about 3 Cups cubed)
- 3 heaping Cups of Tri-Colored Fingerling Potatoes (cubed)
- 1 TB Balsamic Vinegar
- 1 Tsp Minced Garlic
- ½ Tsp Dried Dill
- ½ Tsp Onion Powder
- ¼ Tsp Black Pepper
- 1 Cup Sliced Baby Radishes
- For the Sauce:
- 2 TB Tahini
- 1 TB Lemon Juice
- Zest of 1 Lemon
- ½ Tsp Paprika
- 4 Sprigs of Fresh Dill (chopped)
- 1 TB Water
- Preheat the oven to 450°F.
- Peel and cube the celeriac root and cube the potatoes. Place all in a large bowl. Then add the garlic, onion, pepper, dried dill, and balsamic and give everything a mix to coat.
- Line a baking sheet with parchment and roast for 15 minutes. Toss the veggies and add the sliced radishes after 15 minutes, and roast another 15 minutes (30 minutes total). Remove and let cool.
- To make the sauce, in a small bowl combine all ingredients and mix together.
- Once the roasted veggies have cooled, place them in a large bowl and pour in the sauce. Give everything a good mix to coat and then it's ready to be served! This can be eaten warm or cold the next day! Either way, you will be in love, I promise!
Now I hope I've enticed and convinced you enough to make this potato salad ASAP! I think it would be the perfect showstopper side dish for the 4th of July this Saturday. Whatcha' say? You would be the life of the party if you brought this dish along (maybe even along with the pasta salad!) Carb everyone up in a healthy allergy-free way! I know this potato salad is on my list. Fancy side dishes stemming from the classics is the sign of a foodie; a foodie who knows how to party!
So tell me:
+ Do you like potato salad? I always loved this red skinned potato salad from my local grocery store's deli counter!
+ Ever had celeriac root?
+ Will you be hosting a 4th of July party or just an attendee?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell