Blue Potato Salad

This recipe is a healthy and colorful addition to your fourth of July BBQ! Blue potatoes are full of potassium, iron, and antioxidants plus the blue color makes them the perfect patriotic potato! This potato salad recipe is made with tahini and white wine making it delicious and different than the average mayonnaise based potato salads you usually find at a BBQ. I love cooking with tahini because it is full of calcium and good fats. Enjoy this potato salad warm or cold. Happy Independence Day America!!


1 1/2 pound blue potatoes scrubbed and cut into cubes
1/3 cup tahini paste
1/4 cup dry white wine
1/4 cup water
Juice of one lemon
2 cloves garlic crushed
1 tsp prepared mustard
2 TBS capers rinsed
Sea salt and fresh pepper to taste
Chopped chives(optional)


Bring a pot of salted water to a boil and add the potatoes, cook until al dente about 10 minutes then drain in a strainer and set aside. In a small pan add tahini, lemon, water, wine, garlic, mustard and capers and simmer on low for 5 minutes, stir well. In a large bowl add potatoes and pour the tahini sauce over them and mix lightly with spatula so the potatoes do not break. Season well with sea salt and fresh pepper and garnish with chives. Enjoy!