Vegan Potato Salad
"WOW a burst of flavor!!"
"it was delicious. It also tasted good cold."
"I think this is the best potato salad I've ever had. Soooo good!"
Gather your ingredients.
Simmer the halved baby potatoes for 8-12 minutes until just tender. Drain and allow the potatoes to cool.
Add the tahini, yogurt, yellow mustard, and Dijon mustard to a bowl.
Add in the garlic, lemon zest, lemon juice, celery seeds, caper brine, salt and pepper.
Mix the dressing and stir in 1 tablespoon of chopped fresh dill.
Add the dressing to the warm potatoes.
Gently mix until the potatoes are well coated.
Add the capers, red onions, and jalapeños to the potato salad. Toss again gently.
Sprinkle the remaining dill and the chives and toss.
Serve warm, or chill for at least 1 hour.