food for the mind

In the Kitchen

Vegan Potato Salad with Sesame & Chilies


  • 4 medium-sized blue potatoes
  • 4 tbsp sesame seeds
  • 1 tsp sea salt
  • 2 jalapeños, seeded and minced
  • juice of 2 lemons
  • 4 tbsp sesame oil
  • 3 tbsp cilantro, chopped



Half the blue potatoes. Boil until just tender. Drain the potatoes and place in a large bowl.

Add sesame seeds, cilantro, sea salt and jalapeños. Mix. Add lemon juice and sesame oil. Mix.

You can either eat immediately or save for later. In fact it just gets better over the first day.

Perhaps it was the London-esque weather on Sunday or the avoidance of pizza after the Knicks game on Saturday evening, but I was after something a little more carb-heavy than my de rigueur green smoothies and kale salads…

And the blue potatoes at Eataly were flirting with me… With the same flavonoid as blueberries and 300% more antioxidants than white potatoes, how could I fight off the blue temptresses?

I couldn’t. Instead, I dressed them up with sesame seeds, cilantro, chilies and a little lemon juice. I made them all mine and devoured them all. The perfect Sunday afternoon treat.


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