Dilled Tahini-Yogurt Potato Salad with Feta
++ raw zucchini and radish.
dressing [so approximated it's almost not worth it?]
- maybe 1.5 table spoonfuls of tahini
- triple that amount of plain non-fat yogurt
- 1 small garlic clove, finely minced
- 1-2 spoonfuls crumbled feta cheese
- 2-3 tablespoons chopped fresh dill
- 1 tablespoon olive oil
- salt to taste
- thinly sliced red onion, about 1/3 cup perhaps
4 largeish thin-skinned potatoes
1 medium zucchini, cut into thin bite-size pieces
[if i had had a cucumber i would have used that instead]
several radishes, cut as above
fresh thyme
mix dressing separately, set in refrigerator. cut up zucchini and radish, and sprinkle with thyme, keeping this separate from the dressing for no real reason. i don't know why i did.
boil potatoes until soft. allow to cool, in refrigerator. cut into bite-size chunks, and fold in dressing with zucchini and radish.
i was pleased.