For today’s recipe, we’ve merged quintessential summer BBQ fare with a little Mediterranean flare…you like how I did that?  A clever rhyme for your Saturday morning entertainment.

This bright, tangy, creamy potato salad goes great with Mediterranean Lentil Tacos and pairs perfectly with a Veggie Burger.  Enjoy, dear friends.



Vegan, gluten free, dairy free, nut free, oil free

Recipe by Jentry Lee Hull

Yields 4-6 servings


  • 8-10 red potatoes, boiled and cubed*
  • ¼ cup red onion, finely chopped
  • 1 Tbsp. fresh dill, finely minced
  • Juice from 1 small orange (about ¼ cup)
  • Juice from 1 lemon (about 2 Tbsp.)
  • 1/3 cup tahini
  • 2 Tbsp. brown or Dijon mustard
  • ½ tsp. salt, or to taste
  • ¼ tsp. paprika or fresh ground pepper


  • Steam potatoes:
    • Place a steamer basket into a medium sized pot.
    • Add water up to the base of the steamer basket. Bring water to a boil.
    • Add potatoes, reduce to a simmer, cover and cook for 15-20 minutes, or until potatoes are tender (poke with a knife or fork).
    • Remove from heat and transfer potatoes to a bowl.
    • Dice potatoes into cubes, leaving the skin on.  Be careful, they’re hot!
  • Meanwhile, whisk together fresh dill, orange and lemon juice, tahini, mustard, salt, and paprika.
  • In a large mixing bowl, combine potatoes, diced onion, and sauce. Stir to coat.
  • Cover potato salad and chill until ready to serve.
  • Keep leftovers in an airtight container in the fridge for up to a week.


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Sunday 4/24/16

8:00 AM Free Running Club – Iron Horse Trail at Stone Valley Road – Coach Karen