Potato Salad
20 Min

Potato Salad

The first time I tasted potato salad was in the late ’80s at an engineer’s potluck dinner in a remote Canadian city. I was fascinated by the unabashed baby-foodlike consistency of the mayo and sour cream flavors. Not a fan of cold potatoes, over the years I made it a few times and eventually gave up.

Last week, as my team at the restaurant urged me to come up with my own version of potato salad, I experimented with an entirely new idea, and it turned out almost good enough to be a main course. Roasted fingerling potatoes with a creamy yogurt, ginger and tahini sauce drizzle, a spice pop and fresh herbs on top. I love this version, look forward to making it again, and I hope you do, too.

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Cook Time

60 Minutes



Step 1
Preheat the oven to 325°F. Without peeling, cut the potatoes into 1-inch pieces. Combine with black pepper, 1 teaspoon salt, half the olive oil, and 2 to 3 tablespoons of water and spread them onto a baking sheet in a single layer. Cover tightly with foil and bake in the oven for 30 to 40 minutes or until the potatoes are tender.
Step 2
Meanwhile, whisk together yogurt, tahini, ginger, lemon juice, and 1 teaspoon salt. The mixture should be creamy and thick with a pourable consistency. Add a few tablespoons of water if needed.
Step 3
Spread half the yogurt sauce on the bottom of the serving bowl and arrange the potatoes on top. Pour the remaining yogurt sauce on top. Sprinkle with chili powder and black pepper.
Step 4
In a small frying pan, heat the remaining 2 to 3 tablespoon of olive oil and pop coriander and mustard seeds. Turn the heat off immediately as the seeds pop and sizzle. Pour this oil over the yogurt, making sure it hits the chili powder.
Step 5
Sprinkle sesame seeds, pomegranate seeds, and herbs and serve.
1 1/2 to 2 pounds fingerling potatoes
1 teaspoon freshly ground black pepper
2 teaspoons sea salt, divided
4 to 5 tablespoons olive oil
1 cup plain whole-milk yogurt
2 tablespoons tahini
1 tablespoon unpeeled grated ginger
Juice of 1 lemon
Chili powder, to taste
1 teaspoon coriander seeds
1 teaspoon black mustard seeds
1 tablespoon sesame seeds
1 tablespoon pomegranate seeds
Herbs for garnish

Notes & Variations

  • If using a thick Greek yogurt, use only 3/4 cup and thin with water. Alternately, make a richer version using sour cream instead of yogurt.
  • When roasting the potatoes, adding a touch of water makes them plump up and cook a little faster.
  • Replace the coriander and mustard seeds with cumin or fennel seeds.
20 Min

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