Herbed Vegan Potato Salad
Ingredients: baby red potatoes, tahini, unsweetened coconut yogurt, Dijon mustard, yellow mustard · 30 min cook time · 300kcal · ~₩14,050
Ingredients
900g baby red potatoes, 0.25cup tahini, 112g unsweetened coconut yogurt, 2teaspoons Dijon mustard, 2teaspoons yellow mustard, 2cloves garlic cloves, 1medium lemon, 1tablespoon caper brine, 1teaspoon celery seeds, 1teaspoon kosher salt, 1pinch black pepper, 0.5cup fresh dill leaves, 1tablespoon capers, 0.5cup red onion, 1pepper jalapeño pepper, 1tablespoon fresh chives
Instructions
1. Wash and halve 2 pounds of baby red potatoes. Place them in a saucepan and cover with cold water. Season generously with salt.
2. Bring the water to a simmer and cook for 8-12 minutes until the potatoes are fork-tender. Drain and let them sit in the colander for 5 minutes to dry out excess water.
3. While potatoes cook, prepare the dressing. In a bowl, combine 4 ounces of vegan yogurt and 1/4 cup of tahini.
4. Add 2 teaspoons of yellow mustard and 2 teaspoons of Dijon mustard.
5. Finely mince or crush 2 garlic cloves and add to the dressing.
6. Zest one medium lemon into the dressing, then juice the entire lemon (about 3 tablespoons) and add the juice.
7. Add 1 tablespoon of caper brine and 1 teaspoon of celery seeds. Season with 1 teaspoon of kosher salt and black pepper to taste.
8. Finely chop fresh dill. Add 1 tablespoon of chopped dill to the dressing and mix well. Reserve the remaining dill for later.
9. Once the potatoes are drained and slightly cooled, transfer them to a large bowl. Pour the dressing over the warm potatoes and mix to coat.
10. Add 1 tablespoon of drained capers, 1/2 cup of thinly sliced red onion, and 1 thinly sliced jalapeño pepper. Add the remaining chopped dill.
11. Snip in some fresh chives. Toss everything together until well combined.
12. Serve immediately or chill in the fridge for later. Garnish with fresh black pepper.
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