Creado con IA
Arabic Potato and Egg Salad with Tahini Lemon Dressing
40 min 359 kcal por ración Media
Ingredientes
4 Raciones
- Hard-boiled eggs, chopped6 large eggs
- Boiled potatoes, cubed600 grams
- Diced cucumber1 cup
- Diced tomato1 cup
- Sliced scallions0,5 cup
- Fresh parsley, chopped0,5 cup
- Tahini3 tablespoons
- Lemon juice2 tablespoons
- Olive oil1 tablespoon
- Garlic, minced1 clove
- Ground cumin1 teaspoon
- Salt0,5 teaspoon
- Black pepper0,25 teaspoon
Preparación
- 1
Place the chopped hard-boiled eggs and cubed boiled potatoes in a large mixing bowl.
- 2
Add the diced cucumber, diced tomato, sliced scallions, and chopped fresh parsley to the bowl.
- 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
If the tahini dressing is too thick, add 1 to 2 teaspoons of water and whisk until it reaches a pourable consistency.
- 5
Pour the tahini lemon dressing over the potato and egg mixture.
- 6
Gently toss everything together, taking care not to mash the potatoes or eggs.
- 7
Taste and adjust seasoning if needed with a little more lemon juice, salt, or pepper.
- 8
Serve immediately, or chill for 20 to 30 minutes before serving for a cooler, more refreshing salad.
