Warm potato salad with onion, capers and a tahini, miso and black garlic sauce

In my previous post, I shared with you my tahini, miso and black garlic sauce, my secret weapon to deliciousness not just for sandwiches but for salads too.

 

This is one of the salads I love to make using this sauce as it has the magic ability to transform a handful of simple ingredients into something interesting and utterly scrumptious. I usually eat it with just some bread on the side, but this salad is the ideal pair to roasted fish or meat, and can be served as part of an array of salads and spreads, like a meze of sorts.

 

 

 

Warm potato salad with onion, capers and a tahini, miso and black garlic sauce

 

Yield: 2 large salad servings

 

Ingredients

5-6 medium-sized starchy potatoes, peeled and quartered

1 red onion, thinly sliced

1 Tbsp capers, rinsed if overly salty

A handful of fresh flat-leaf parsley, finely chopped

Small handful of fresh mint leaves, finely chopped

Sea salt

Black pepper

Extra virgin olive oil

About 4 Tbsp tahini, miso and black garlic sauce

 

Preparation

Boil the potatoes in plenty of water and some salt until you can easily insert the tip of a knife into the potato. They shouldn’t be overly soft otherwise they will break apart when you toss them with the rest of the salad ingredients later.

Gently drain the potatoes without shaking them around, and place them in a salad bowl. Sprinkle with some salt and pepper and add a little olive oil.

Add 3 Tbsp of the tahini sauce and the sliced onion, and gently mix everything with your hands. Then add the capers, the chopped herbs and more olive oil if you see that the salad needs more moisture or of you simply prefer your salad to have more olive oil, like me. Toss again gently with your hands and you’re done!

Serve with a couple of dollops of tahini sauce on top of the salad.