Arabic Potato and Egg Salad with Tahini Lemon Dressing

Instructions

1. 1

   Place the chopped hard-boiled eggs and cubed boiled potatoes in a large mixing bowl.

2. 2

   Add the diced cucumber, diced tomato, sliced scallions, and chopped fresh parsley to the bowl.

3. 3

   In a separate small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and black pepper until smooth.

4. 4

   If the tahini dressing is too thick, add 1 to 2 teaspoons of water and whisk until it reaches a pourable consistency.

5. 5

   Pour the tahini lemon dressing over the potato and egg mixture.

6. 6

   Gently toss everything together, taking care not to mash the potatoes or eggs.

7. 7

   Taste and adjust seasoning if needed with a little more lemon juice, salt, or pepper.

8. 8

   Serve immediately, or chill for 20 to 30 minutes before serving for a cooler, more refreshing salad.