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
Ingredients
Scale
- 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
- 1/2 Tsp Dried Dill
- 1/2 Tsp Onion Powder
- 1/4 Tsp Black Pepper
- 1 Cup Sliced Baby Radishes
- For the Sauce:
- 2 TB Tahini
- 1 TB Lemon Juice
- Zest of 1 Lemon
- 1/2 Tsp Paprika
- 4 Sprigs of Fresh Dill (chopped)
- 1 TB Water
Instructions
- 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!
Find it online: https://strengthandsunshine.com/tahini-celeriac-potato-salad/