Spring Potato Salad

BAM! It's Compassionate Cooking Sundays!

Credit: Stefanie Schwartz/@juststef8

Credit: Gemini by Google

Ingredients

2 pounds of baby red or new potatoes

1/4 cup tahini

1/2 cup plant-based mayo

2 teaspoons of Dijon mustard

2 teaspoons of yellow mustard

1 clove of minced garlic

1 medium lemon zested (2 tsp of lemon zest)

2-3 tablespoons fresh-squeezed lemon juice

1 teaspoon of celery seeds

Pinch of salt and pepper to taste

1/3 cup fresh dill, chopped

1 tablespoon of capers or pickle brine

Instructions

1. Boil the potatoes in a large pot of salted water until fork-tender.

2. While potatoes are boiling, mix all the dressing ingredients in a large bowl.

3. Drain potatoes when done, slice in half, and while still warm, toss in the dressing bowl.

4. It's optional to chop in pickles or capers for extra zing! For crunch, add chopped celery.

5. Top with some extra fresh dill and or even celery leaves.

   
   

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Compassionate Fun Fact!

Who is the biggest couch potato at Arthur's Acres Animal Sanctuary? Answer = All of them. But Wolfie disagrees.

Learn about Wolfie's Story