The Best Vegan Potato Salad

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

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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