A good potato salad should be a marriage of discernible, toothsome chunks of potato in a creamy, starchy dressing. Rather than adding globs of mayo, sour cream, or tahini, the key to that balance of textures lies in using two different types of potatoes.
Let's be honest: People don't order a Caesar salad for the romaine. The crisp lettuce may be a perfect blank canvas for those garlicky, lemony and umami-packed flavours, but Caesar salad fixings, particularly the dressing, can work wonders on all of your favourite salads.
If you're allergic to eggs, just don't like mayonnaise, or tired of the same old recipes, pasta and potato salads may seem firmly off the menu, but substituting tahini for mayo will give you a creamy, extremely flavorful salad, no mayo needed.
