Potato Salad with Dill and Scallions

Crunchier, spicier, & brighter, potato salad gets an untraditional makeover. Purple or red baby potatoes look so pretty with the tiny specks of green from the herbs and scallions but feel free to use any waxy variety. I like the hint of heat from the sriracha but you could leave it out if you prefer more of a classic flavor. Perfect for summer entertaining, picnics and potlucks!

Ingredients

1 pound baby potatoes or any other waxy variety

Salt, to taste

1/4 cup dairy free unsweetened yogurt (I used coconut yogurt)

1 tbsp sriracha (optional)

Fresh black pepper, to taste

1 tbsp olive oil

2 cloves of garlic, minced

2 tbsp lemon juice

2 tbsp capers

1 medium sized red onion, thinly sliced

1 celery stalk, diced

3 scallions, whites and greens, finely chopped

1/4 cup fresh dil, finely chopped

Serves 4

Directions

1. In a large saucepan over high, combine the potatoes with enough water to cover by 1 inch. Add about a teaspoon of salt and bring to a boil. Reduce heat to medium-high and simmer under just tender, 8-10 minutes.

2. Drain the potatoes and set aside to cool completely.

3. Meanwhile, in a bowl, whisk together the vegan yogurt, sriracha (if using), salt, pepper, olive oil, garlic, and lemon juice until emulsified.

4. Add the capers, onions, scallions, celery, fresh dill to the cooled potatoes.

5. Add the dressing to the potatoes (vegan yogurt, salt, pepper, sriracha, garlic, olive oil mixture) and fold until evenly coated.

6. Taste and season with salt and pepper. Refrigerate for an hour before serving or serve at room. I personally prefer eating this salad chilled on a bed of fresh lettuce!

*Using unsweetened dairy free yogurt is important. If the unsweetened variety is unavailable, you can substitute the yogurt with dairy free sour cream. Just thin it out a little with some warm water before adding it to the other ingredients in the dressing.