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About the Recipe: Who doesn’t love a potato salad in the summer? This one tosses lightly crisp potatoes with garlic, cilantro, and spicy red pepper flakes. Drizzles of tahini add a delicious dash of Lebanon to the potatoes.
Inspired by: Jessica Murnane, “One Part Plant” book
Cook’s Note: If you don’t have baby potatoes, use chunks of golden potatoes. Add as much garlic and red pepper as desired. Our recipe was flavorful but mild. I like the potatoes to have a little crispy texture but that step can be eliminated. Parsley is a good substitute for cilantro. For fun, add some lemon thyme leaves. I used Sunrise Medley Potatoes for this recipe.