Creamy Tahini Pepperoncini Potato Salad
Baby Yukon gold potatoes tossed in a creamy Tahini Pepperoncini vinaigrette along with all of the traditional potato salad fixins —hardboiled eggs, celery and parsley, plus the addition of Castelvetrano olives, chopped Pepperoncini and if you like bacon … add some crispy bacon crumbles.
Ingredients
Tahini Pepperoncini Dressing
- 3 tbsp. fresh-squeezed lemon juice
- 1/3 cup water
- 1/2 cup tahini
- 2 tbsp. pepperoncini brine
- 1 tbsp. white wine vinegar
- 1 tsp. Lemon Pepper Paradise
- 1/4 cup extra-virgin olive oil
Potato Salad
- 2 lbs. baby Yukon gold potatoes
- 4 stalks celery (thinly sliced)
- 1 cup Castelvetrano olives (sliced)
- 1 cup pepperoncini or banana peppers (coarsely chopped)
- 4 whole hardboiled eggs (coarsely chopped)
- 1/4 cup minced parsley
- 4 strips turkey or pork bacon, cooked crisp and crumbled
- Salt and Pepper to taste
Instructions
- Place lemon juice and garlic in the bowl of your food processor. Blend for about 30 seconds. Add tahini and water, and blend until the mixture is super smooth and thick, almost like a hollandaise texture. Add Pepperoncini brine, olive oil, lemon pepper, and vinegar. Continue to blend until well integrated and still thick, but pourable. Set aside. This can be done a day or two ahead of time.
- Clean and halve the baby Yukon gold potatoes. Place them in a large pasta pot and cover them with cold water. Sprinkle 1 tsp. salt into the pot. Bring to a boil and continue to boil until the potatoes are cooked through, but not mushy. You almost want them to be ever so slightly al denté. Test them with a knife and the knife should go through easily. Drain water and cool to a warm but not hot temperature.
- Place the cooled potatoes in a large salad bowl. Add celery, Pepperoncini slices, hard boiled eggs, and olives. Gently toss. Drizzle dressing over everything and toss again. Garnish with bacon bits and parsley. This salad can be stored in the refrigerator, but warm to room temperature before serving. The flavors are so much more prevalent when served at groom temp.
