Vegan Potato Salad

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 or finely minced)
• 1 medium lemon (zested, 2-3 teaspoons zest)
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon celery seeds (optional)
• 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; optional)
• 1 to 2 tablespoons chopped chives (or thinly sliced scallions)
• Flaky sea salt