These creamy basil and tahini potatoes are so damn good, and they work in exactly the way they should. They're rich and tasty but without the nasties, a great improvement on mayo-based potato salad.

The unhealthy side dishes and snacks are the devil for me, always have been, and potato salad used to be right at the top of that list  I’d to tell myself if it wasn't a full meal, it couldn't be that bad. Gross!

I know better these days, and those little creamy tubs full of additives don’t make their way into my basket anymore. But it's more than just the health thing, it's about taste as well isn’t it? The trouble is, if you like something, you like it, and it feels like punishment to deny yourself what you enjoy.  

So, how do you break the habit? That’s the point my friends, likes and tastes are habit, but habits can be broken. Food is no different to other areas of our lives, it becomes routine, we crave certain things, but discovering new flavour or healthier options is possible and practice makes perfect.

If mayonnaise is your devil (as it was for me), it doesn’t have to be. A creamy sauce or dip can be healthy.

These basil and tahini potatoes are one of many fabulous recipes I love to make, they work in exactly the way they should, a big bowl of yummy goodness.

Mayo-Free Basil and Tahini Potato Salad

PREP TIME - 15 MINS | DIFFICULTY RATING - EASY | SERVES - 4 | RECIPE TYPE - SIDE

Ingredients

• 1 kg boiled small or new potatoes

• 2 tbsp of tahini sauce

• 1/3 cup of water

• juice of 1 lemon

• 2 roasted garlic cloves

• 1/2 tsp of maple syrup

• 1/2 cup extra virgin olive oil

• 10-15g fresh basil (half a small packet)

• A pinch of salt

• Black pepper to serve

Instructions

1. First boil or steam the potatoes for 10-12 minutes until tender, then set aside to cool a little.

2. While the potatoes are cooking, prepare the garlic. Spray with a little oil and roast in a preheated oven at 160c for 8-10 mins until the middle is soft and will squeeze out from the skin.

3. To make the dressing, add all the ingredients apart from the basil and salt, pulse until completely smooth.

4. Add small amounts of basil and pulse again, then taste and add more plus salt if you wish.

5. When the dressing is ready, mix with the warm potatoes and serve with some fresh black pepper.

My notes and tips

You can use any potatoes in this recipe, I think the waxy variety works best; I particularly like small new potatoes as I feel they hold their shape best.  Also, if you'd rather remove the skin that's entirely your choice.

It's not completely necessary to roast the garlic, depends really on how much you like raw garlic but in this instance, I think it works better if roasted, as it brings another touch of sweetness to the dressing with already has a lot of sour and robust flavouring.

You can also serve this dish cold. However, it's nice to add the dressing while the potatoes are warm as they nicely absorb the oil and flavourings.

It's also worth mentioning, the measurements for the dressing aren't strict, but they have been developed to suit my taste buds.  With any sauce or dip I'd say this, but particularly with such pungent flavours as here, it makes sense to taste as you go and learn your preferences. 

I hope you give this one a go. It's a great way to serve potatoes and works really well with some simple pan fried fish or a rotisserie chicken.  There's now no reason to open the jar of mayo, I promise. ;-)

PS - this recipe was featured in Vegan Living magazine

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