Ingredients

• Ingredients Scale 1x2x3x 2 1/2 lbs. potatoes (red or gold) 1 can (14 oz.) chickpeas (garbanzo beans), drained and rinsed (optional) 1/2 cup celery (some leaves ok), diced 3/4 cup red onion, finely diced 1/4 – 1/3 cup fresh dill, chopped Dressing 4 heaping tablespoons tahini (+ 5 tablespoons water) or 1/2 heaping cup vegan mayo 2 tablespoons dijon or whole grain mustard, or to taste 1 juicy lemon, juice of salt + pepper, to taste

Preparation

• Instructions 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 the refrigerator for up to 5 days. Serves 6 – 8