The Vegan Potato Salad I've Been Making All Summer

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon provides a more refined taste.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Sweet potatoes add nutrients and flavor.

Rinse and scrub 2 lbs of baby potatoes.

Halve or quarter the potatoes depending on their size.

Add the potatoes to a medium-sized pot with cold water.

Salt the water generously and bring to a boil.

Simmer for 8 to 10 minutes or until a fork can pierce the potatoes.

Drain, rinse, and cool the potatoes completely.

Allow the potatoes to cool for at least 30 minutes, ideally chill them in the fridge for an hour or overnight.

Prepare the dressing by whisking together 1/4 cup tahini, 1/4 cup pickle juice, 2 tbsp lemon juice, 1/2 tsp mustard powder, 1/4 tsp celery salt, 1/8 tsp garlic powder, and a pinch of black pepper.

Stir in 1 cup chickpeas, 1 chopped rib of celery, 1/8 cup diced red onion, 2 tbsp chopped pickles, and 1-2 tbsp chopped fresh dill.

Taste the dressing and add a touch of sweetener if desired, such as 1/2 tbsp maple syrup.

Pour the dressing over the chilled potatoes and mix to combine.

Garnish with extra chopped dill and celery leaves if desired.

Chill until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary