Creamy Herb Potato Salad

Creamy Herb Potato Salad

Course: Salads & Sides
Servings: 4 as a side dish



  • 2 lbs  red potatoes
  • 1 tbsp coconut oil, melted


  • 1/4 cup fresh dill, chopped
  • 2 cloves garlic, minced
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tbsp tahini
  • 1 tbsp Dijon Mustard
  • 1/4 tsp salt
  • 1/4 tsp ground pepper


  • Preheat oven to 350ºF
  • Wash and cut potatoes into small chunks with skin on.
  • Place in large bowl, drizzle with coconut oil and toss until potatoes are completely coated.
  • Spread potatoes onto baking sheet and roast for 30 – 45min or until tender. Let cool completely.
    (Potatoes can be roasted the day before)
  • In large bowl, whisk together dressing ingredients, add completely cooled potatoes and mix well.
  • Store in refrigerator and serve cold.


Recipe adapted from Joyous Health Cookbook
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