Lebanese Peppered Potato Salad

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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.

URL Link for Copy of Recipe – Lebanese Peppered Potato Salad

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