The Best Vegan Potato Salad

Name: The Best Vegan Potato Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
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 g arlic 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

Just as creamy as classic potato salad but so much better for you and more flavorful! This mayo-free vegan potato salad features perfectly tender potatoes coated in a creamy, tangy dressing that’s packed with fun flavors and takes just 30 minutes. Perfect side dish for BBQs, potlucks, and picnics.

⏱️ 30 menit 🔪 Persiapan: 5 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 5 dilihat

👨‍🍳 Mulai Masak

Foto: Rainbow Plant Life

Bahan-bahan

6 porsi

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 g arlic 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

Langkah-langkah

Wash and scrub the potatoes but leave the peels on. Cut baby/new/fingerling potatoes in half; cut larger potatoes into chunks.
Transfer the potatoes to a saucepan and cover with an inch of cold water. Season generously with kosher salt. Bring to a simmer and maintain a decent simmer for 8 to 12 minutes until just tender. If the fork pierces the potatoes with the slightest bit of resistance, the potatoes are done. Note: For reference, the halved baby red potatoes I used took only 8 minutes.
Meanwhile, make the dressing. In a large bowl, whisk together the tahini, yogurt, Dijon mustard, yellow mustard, garlic, lemon zest, lemon juice, celery seeds, caper brine (not the whole capers), 1 teaspoon kosher salt, and pepper until well combined. Add 1 tablespoon of the chopped dill and stir together.Note: If the dressing is too thick, whisk in a tablespoon of cold water.
Once the potatoes are cooked, drain them in a colander (reserve a little of the cooking liquid in case it's needed). Let the potatoes rest in the colander for 5 minutes to dry out, but don’t wait until they have cooled down.
Add the warm potatoes to the dressing and coat evenly and well. If needed, add a spoon of the cooking water to bring everything together (I didn't need to).
Add the capers, red onions, and jalapeños to the potato salad, and toss again gently. Sprinkle the remaining dill and the chives on top before serving. Season to taste with salt and pepper.
Serve warm, or chill for at least 1 hour.