The Best Vegan Potato Salad | Recipe Cart

Name: The Best Vegan Potato Salad | Recipe Cart
Ingredients: 2 pounds (900g) baby red potatoes, (fingerling potatoes, or new potatoes); ¼ cup (56g) tahini (well-stirred); 4 ounces (112g) unsweetened coconut yogurt*; 2 teaspoons Dijon mustard; 2 teaspoons yellow mustard; 2 garlic cloves, (crushed with a press or finely minced ); 1 medium lemon, (zested (2-3 teaspoons zest)); 3 tablespoons freshly squeezed lemon; 1 teaspoon celery seeds ((optional but recommended)**); 1 teaspoon kosher salt; Freshly cracked black pepper; ⅓ to ½ cup (5 to 8g) fresh dill leaves, (finely chopped***); 1 tablespoon caper brine****; 2 tablespoons capers, drained; ½ cup (50-55g) thinly sliced or shaved red onions; 1 jalapeño pepper, (de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick)); 1 to 2 tablespoons chopped chives ((or thinly sliced scallions)); Flaky sea salt

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Ingredients

2 pounds (900g) baby red potatoes, (fingerling potatoes, or new potatoes)
¼ cup (56g) tahini (well-stirred)
4 ounces (112g) unsweetened coconut yogurt*
2 teaspoons Dijon mustard
2 teaspoons yellow mustard
2 garlic cloves, (crushed with a press or finely minced )
1 medium lemon, (zested (2-3 teaspoons zest))
3 tablespoons freshly squeezed lemon
1 teaspoon celery seeds ((optional but recommended)**)
1 teaspoon kosher salt
Freshly cracked black pepper
⅓ to ½ cup (5 to 8g) fresh dill leaves, (finely chopped***)
1 tablespoon caper brine****
2 tablespoons capers, drained
½ cup (50-55g) thinly sliced or shaved red onions
1 jalapeño pepper, (de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick))
1 to 2 tablespoons chopped chives ((or thinly sliced scallions))
Flaky sea salt