Creamy Vegan Potato Salad

Craving a creamy classic with a plant-based twist? This Vegan Potato Salad swaps the mayo for Cocojune’s Organic Cultured Coconut Yogurt, delivering tangy richness with a probiotic boost. Light, fresh, and picnic-perfect.

Vegan, Grain-Free

Ingredients: 

2 pounds (900g) baby potatoes or fingerling potatoes

Dressing:

¼ cup tahini

½ cup Cocojune Organic Cultured Coconut Yogurt, Pure Coconut

2 teaspoons dijon mustard

2 garlic cloves, minced

1 medium lemon, zested (2-3 teaspoons zest)

3 tablespoons freshly squeezed lemon

1 teaspoon salt

Black pepper, to taste

⅓ to ½ cup (5 to 8g) fresh dill leaves, finely chopped

1 tablespoon pickle or olive brine

Directions:

1. Wash and scrub the potatoes, leave the peels on. Cut baby/new/fingerling potatoes in half; cut larger potatoes into chunks.

2. 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. (About 8 minutes)

3. Meanwhile, make the dressing. In a large bowl, whisk together the tahini, yogurt, Dijon mustard, garlic, lemon zest, lemon juice, brine, 1 teaspoon 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.

4. 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.

5. Add the warm potatoes to the dressing and coat evenly and well. If needed, add a spoonful of the cooking water to bring everything together.

6. Add red onions if desired, and additional dill to top. Serve warm, or chill for at least 1 hour.