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.