Recipe from Autumn 2014 issue of True Natural Health



1 kg potato, scrubbed clean, cut into cubes, and steamed

3 red radish, sliced thinly

1 cup celery, sliced thinly

4 shallots or spring onions, chopped finely

½ cup lemon juice

4 tablespoons tahini, hulled   (unhulled tahini is very bitter)

1 cup purified water, or use water from steaming potatoes

1 teaspoon organic herb salt


Blend the lemon juice, tahini, water and herb salt for a creamy tahini dressing, as an alternative to mayonnaise.

Pour over the cooled potato and 3 salad ingredients.

Garnish with garlic chives, as desired.