Mediterranean Stokes Purple® Sweet Potato Salad with Meyer Lemon Dill Tahini

Serving Size



Serving Size



  • Potato salad:

  • 2 pounds Frieda's Stokes Purple® sweet potatoes, scrubbed and sliced into 1/2-inch rounds

  • 1/2 Frieda's Meyer lemon, juiced

  • 1 cup diced or thinly sliced red onion

  • 1 pint Frieda's heirloom cherry tomatoes, quartered

  • 1/2 cup thinly sliced fennel or celery

  • 1 cup thinly sliced fresh basil

  • 1/2 cup chopped fresh parsley

  • 1 teaspoon salt

  • Fennel leaves, for garnish


  • Lemon dill tahini:

  • 1 Frieda's Meyer lemon, juiced

  • 1/2 cup fresh dill

  • 1/2 cup tahini

  • 1 clove garlic

  • 1/2 teaspoon salt

  • 1/4 cup water

Organic Stokes Purple® Sweet Potato


Cooking Steps

  1. 1

    Place potato slices in large stockpot; cover with an inch of water. Bring to boil and cook 7-8 minutes, until al dente. You should be able to pierce potatoes with fork, but with a bit of a snap.

  2. 2

    Drain potatoes again, transfer to large bowl, then toss with lemon juice.

  3. 3

    Add onion, cherry tomates, fennel, basil and parsley. Toss to combine and season with salt.

  4. 4

    Combine all tahini ingredients in food processory container; blend until smooth.

  5. 5

    Pour tahini over potato salad; toss gently to combine. Garnish with fennel leaves. Cover and refrigerate until ready to serve.

Where to Buy Frieda’s

Where to Buy Frieda’s