EGYPTION - Potato Salad

Ingredients

• Ingredients

• • 2 kg washed, unpeeled potatoes

• • 3 cups tomatoes, chopped

• • 2 1/2 cups black olives, pitted and chopped

• • 1 1/2 cups cooked green peas

• • 1 cup green pepper, cubed small

• • 1 cup spring onions, chopped finely

• • 1 cup sweet corn kernels

• • 1/2 cup celery, diced fine (optional)

• • 3/4 cup tahini or cashew butter

• • 2-4 TBSP lemon juice

• • 1/2 cup water

• • 1 1/2 TBSP onion powder

• • 1 TBSP garlic powder

• • 3/4 tsp celery seeds

• • 1/2 tsp cumin

• • 1/4 tsp turmeric

• • salt to taste

Directions

1. Instructions 1. Steam whole unpeeled potatoes until done, cut into chunks and set aside in large bowl. Add the rest of the vegetables.

2. In separate bowl whisk tahini, lemon juice, water and seasonings until smooth. Add to mixed potato and vegetable mixture. Mix gently. Salt to taste.

3. Chill for at least 20 minutes.