Potato salad will be 'creamy and zesty' if you add 1 ingredient to the dressing

Potato salad is one of those classic summer recipes that you can come back to time and time again. Although the UK heatwave may have come to an abrupt end, it's still perfect for making as a dinner side dish, or prepping it for lunch during the week.

However, it's not the most exciting meal in the world. If you eat it often, it can get pretty bland and boring, but thankfully it's easy to jazz it up and boost the flavour. According to a recipe creator on social media, one cupboard staple is an excellent addition.

Sarah Doig, also known as Sarah's Vegan Recipes, recently shared her summery potato salad concoction with her 189,000 followers. Rather than using just mayonnaise as the base for the dressing, she recommends something different yet just as delicious: tahini.

This sesame paste is used a lot in Middle Eastern cooking, and it's what gives hummus that lovely nutty flavour. You can usually find it in the world foods section of the supermarket.

Taking to Instagram, she said: "This herby tahini potato salad is the perfect summery side dish.

"The creamy sauce is loaded with zesty lemon, garlic and fragrant herbs as well as nutty tahini."

Here's everything you need to make this healthy and tasty potato salad.

Tahini potato salad

Ingredients

• 450g baby potatoes, halved/quartered depending on size
• Two tbsp olive oil
• 400g tin of chickpeas, drained and patted dry
• Two tbsp vegan mayo
• 4-5 tbsp plain, vegan unsweetened yoghurt
• One tbsp tahini
• One tbsp lemon juice
• One large garlic clove, minced or finely grated
• Two tbsp finely chopped dill
• One tbsp finely chopped coriander
• 1/2 tbsp finely chopped mint leaves
• Two spring onions, finely sliced
• Zest of 1/2 lemon

Preheat the oven to 220C. Add the potatoes to a large pot and cover with boiling water and a generous pinch of salt. Simmer for around 10 minutes, then drain and let them steam dry.

Next, add them to a roasting tin and season well with salt and pepper. Toss around in the olive oil to coat the potatoes. Roast for around 25 minutes, then take them out the oven.

Season the drained chickpeas well with salt and pepper and add to the roasting tray. Give them a mix and return to the oven to roast for a further 15-20 minutes or until golden.

In a bowl, combine the mayo, yogurt, tahini, garlic and lemon juice and mix well. Add the chopped herbs and mix again, adding a little more yoghurt if needed. You can adjust the seasonings based on how it tastes.

Add the cooled potatoes and chickpeas to a large bowl as well as the spring onion, before adding the herby dressing and giving everything a mix. Serve with more chopped dill and lemon zest.