Warm Potato Salad with Tahini Dill Dressing

A warm salad of potatoes and kale with a zesty, creamy tahini-dill dressing.

4 medium red skin potatoes
2 tbsp olive oil
1 bunch of kale
salt & pepper to season
1 cup (240ml) tahini
½ cup (120ml) water
1 bunch of dill (about 1½ cups), chopped
2 tbsp olive oil
2 tbsp apple cider vinegar
juice of 1 lemon
1 garlic clove

View the full recipe at Emma’s Little Kitchen →