Name: Vegan Potato Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pounds baby red potatoes (fingerling potatoes, or new potatoes); 0.25 cup tahini (well-stirred); 4 ounces unsweetened coconut yogurt (* If you can’t find a good-quality plain coconut yogurt, you can use vegan sour cream (Kite Hill Foods and Tofutti are preferred brands). If using sour cream, you’ll likely need less lemon juice and salt.); 2 tsp dijon mustard; 2 tsp yellow mustard; 2 cloves garlic (crushed with a press or finely minced); 1 null medium lemon (zested (2-3 tsp zest)); 3 tbsp freshly squeezed lemon; 1 tsp celery seeds ((optional but recommended)** If you don’t have celery seeds but have celery salt, substitute 1:1 and use 0.5 tsp kosher salt instead of 1 tsp. Or, add 3 tbsp finely chopped celery leaves when you add the dill to the dressing.); 1 tsp kosher salt; null null freshly cracked black pepper; 0.33 cup fresh dill leaves (finely chopped*** Use the lower end if you’re not a big fan of dill (I love dill, so I use the full 0.5 cup)); 1 tbsp caper brine (**** Don’t have capers? You can substitute them with 1 finely chopped dill pickle and 1 to 2 tablespoons of the pickle juice.); 2 tbsp capers (drained); 0.5 cup thinly sliced or shaved red onions; 1 null jalapeño pepper (de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick)); 1 tbsp chopped chives (or thinly sliced scallions); null null flaky sea salt

Vegan Potato Salad

This creamy, tangy, and flavorful vegan potato salad is a wholesome, mayo-free version of the classic. Featuring perfectly tender potatoes coated in a vibrant dressing, it's packed with fresh herbs and zesty notes. An easy-to-make side dish, perfect for summer BBQs, potlucks, and picnics, ready in just 30 minutes.

Instructions

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1

Wash and scrub the potatoes but leave the peels on. Cut [baby red potatoes] in half (or larger potatoes into chunks). Transfer to a saucepan, cover with cold water (1 inch), and season generously with [kosher salt]. Bring to a simmer and maintain a decent simmer for 12 minutes (8 to) until just tender. Drain and let rest in a colander for minutes (5) to dry out, keeping them warm.
2

Meanwhile, make the dressing. In a large bowl, whisk together the tahini (0.25 cup), unsweetened coconut yogurt (4 ounces), dijon mustard (2 tsp), yellow mustard (2 tsp), cloves (2 garlic), lemon zest (1 medium), freshly squeezed lemon (3 tbsp), celery seeds (1 tsp), caper brine (1 tbsp), and kosher salt (1 tsp) with [freshly cracked black pepper] until well combined. Stir in fresh dill leaves (1 tbsp). If the dressing is too thick, whisk in cold water (1 tbsp).
3

Add the warm [baby red potatoes] to the dressing and coat evenly and well. If needed, add a small amount of the reserved cooking water to bring everything together.
4

Add the capers (2 tbsp), thinly sliced or shaved red onions (0.5 cup), and pepper (1 jalapeño) (if using) to the potato salad, and toss again gently.
5

Sprinkle the remaining [fresh dill leaves] and chopped chives (1 tbsp) on top before serving. Season to taste with [flaky sea salt] and [freshly cracked black pepper]. Serve warm, or chill for at least hour (1).