Ingredients:

  • 3 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 2 tbsp Sea salt (for boiling water)
  • 3/4 cup vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 cup fresh dill, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup red onion, finely diced
  • 2 stalks celery, thinly sliced
  • 2 tbsp capers, drained
  • Black pepper to taste

Instructions:

  1. Scrub 3 lbs Yukon Gold potatoes and cut into uniform 1 inch cubes. Note: Uniformity ensures they all finish cooking at the same second.
  2. Place cubes in a large pot, cover with cold water by 2 inches, and add 2 tbsp sea salt. Cook 12-15 minutes until fork tender but not falling apart.
  3. Drain the potatoes and immediately drizzle with 1 tbsp apple cider vinegar while they are still steaming. Note: This is the crucial moment for flavor absorption.
  4. Spread the potatoes on a baking sheet to cool for 10 minutes. Wait until the steam stops rising.
  5. In a small bowl, combine 3/4 cup vegan mayo, 1 tbsp Dijon, 2 tbsp lemon juice, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Whisk until the color is consistent and glossy.
  6. Finely dice 1/2 cup red onion, slice 2 stalks celery, and chop 1/2 cup fresh dill. Note: Keeping the dice small ensures flavor in every single forkful.
  7. Place cooled potatoes in a large bowl and add the onions, celery, and 2 tbsp capers.
  8. Pour the dressing over the top and use a silicone spatula to fold. Mix until every cube is shrouded in velvety dressing.
  9. Add black pepper to taste and fold in the fresh dill.
  10. Refrigerate for at least 1 hour before serving. Chill until the flavors have fully married and the dressing has set.