Just like deviled eggs, potato salad has long been a staple of picnics, potlucks, barbecues, and family gatherings. It’s dependable, comforting and almost always welcome at the table. But some people, (like my husband and kids), just don’t get along with mayonnaise. So, I’ve tried many potato salad variations over the years, using different vinaigrettes in place of mayo. They are really tasty, but not quite that traditional potato salad texture. 

    Recently though, a friend sent me a potato salad recipe from the New York Times which uses tahini as the thickening ingredient in the dressing and pepperoncini brine for the tang. I love pepperoncini so this really appealed to me. You can also use banana peppers in place of pepperoncini if you prefer those. The recipe needed more tanginess, so I added a lot more lemon juice and some white wine vinegar, and the result is a creamy dressing that is simultaneously nutty, tart, savory and just a little bit zippy. It clings beautifully to the cooked potatoes and settles into all of their nooks and crannies of the olives and celery, too. 

    Baby Yukon Gold potatoes are especially well suited to this salad. Their natural buttery flavor works beautifully with the tahini, while their thin skins mean there is no need for peeling. Simply cook them until they are tender enough to pierce with a knife but still firm enough to hold their shape. 

    One of the secrets to a flavorful potato salad is to add the dressing while the potatoes are still slightly warm. Toss them gently so they stay intact, before adding the remaining ingredients.

    I added Castelvetrano olives which bring a mild, buttery flavor and a beautiful pop of green. Unlike sharper, saltier olives, Castelvetranos are smooth and almost sweet, making them a wonderful partner for the pepperoncini. Sliced pepperoncini add extra tang and just enough heat to keep every bite interesting.

    I also added hard-boiled eggs for that familiar richness we expect from a good potato salad. Some of the yolk may even break into the dressing as everything is tossed together, making it a little creamier and more luxurious. Finally, turkey bacon crumbles contribute a smoky, salty finish and a bit of welcome texture. Sprinkle some into the salad and save a little extra for the top so everyone gets a taste of that savory crunch.

    The salad can be prepared several hours ahead, which gives the potatoes time to absorb even more flavor. Before serving, let it sit at room temperature for a few minutes and give it a gentle toss. Garnish the finished salad with bacon bits and minced parsley.

INGREDIENTS

Tahini Dressing
2 cloves garlic, minced
3 tbsp. fresh lemon juice
1/3 cup water
1/2 cup tahini, well stirred
2 tbsp. pepperoncini brine (can also use banana peppers for this recipe)
1 tbsp. white wine vinegar
1 tsp. lemon pepper
1/4 cup extra-virgin olive oil

Salad Fixings
2 lbs. baby Yukon gold potatoes
4 stalks celery, thinly sliced
1 cup Castelvetrano olives, pitted and halved
1 cup sliced pepperoncini
4 hard boiled eggs, coarsely chopped
4 strips turkey bacon, cooked to a crisp and crumbled
1/4 cup minced fresh parsley
Salt & Pepper to taste

DIRECTIONS

Dressing
    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 room temp.