For all you potato salad lovers, I know you’re going to love this! Potatoes, chickpeas and fresh dill tossed with a super easy dressing (use tahini or vegan mayo for the dressing). It’s a keeper!
Potatoes: Place potatoes in a large pot with a hefty pinch of salt and fill with water, bring to a boil, reduce heat to a gentle boil and cook about 13 – 15 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Using your thumb and index finger, pinch the skin and you’ll see it move, skin should come off easily. Cut the potatoes into 1/2 – 3/4 inch cubes.
Prep veggies: While potatoes are cooking and/or cooling, prepare the onion, celery, dill and chickpeas.
Dressing: In a small bowl, combine the tahini/mayo, mustard, lemon juice, salt and pepper. Mix well. If using tahini, add water slowly until desired consistency. If dressing is too thick, add a tad more water or lemon juice. Alternately, if dressing is too thin, add more tahini or mayo.
Mix together: In a large bowl (or pot you cooked the potatoes in) place the potatoes, chickpeas, celery, onion and dill. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.
Serve as a light meal or side.
Store leftovers in refrigerator for up to 5 days.
Serves 6 – 8
Use red potatoes if you prefer. No need to peel them. Also, if using baby potatoes, cooking time might be slightly shorter. If you do use baby potatoes, after they’ve cooked and cooled, slice in half or quarter them.
If you don’t have lemon on hand, add a good splash of apple cider vinegar instead.
Fresh is best but if you don’t have fresh dill on hand, use a tablespoon or so of dried dill. Start low and add more to taste.