Chef notes

Mayonnaise might be one of the first things that comes to mind when you think of potato salad (apart from the potatoes themselves, of course) but it doesn’t have to be. Sure, a classic creamy potato salad made with mayo is a cookout and picnic staple, but there are about a million other ways to make the dish. This recipe is proof that you can leave mayo out of the equation and still have filling, satisfying results. The secret? Tahini.

Instead of mayonnaise, heart-healthy tahini, Dijon, apple cider vinegar and a splash of starchy potato cooking water form a tangy dressing that binds to every bite of the buttery Yukon Gold potatoes in this salad. Tahini is a sesame seed paste that you’re likely more familiar with seeing in hummus, but here it provides creamy texture and rich savory flavor to the potato salad without the need for mayonnaise. That means this recipe is naturally egg-free and vegan-friendly.

Tahini has a nutty flavor that can taste mildly bitter to some, so here it’s combined with brown sugar to mellow it out, along with mustard, shallot, garlic and apple cider vinegar. The result is a well-balanced dressing that’s savory and smooth. Adding a few splashes of the starchy potato water helps make the dressing even creamier when it’s tossed with the diced potatoes.

Like all potato salads, this one is great served warm, at room temperature or chilled. It can even be made a day ahead of time, covered and refrigerated until it’s ready to serve.

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Ingredients

4 pounds Yukon Gold potatoes, diced into 1½ cubes
1 tablespoon kosher salt, plus more to taste
1/2 cup apple cider vinegar
1 large shallot, minced
1 clove garlic, minced

1/4 cup tahini
2 tablespoons packed dark brown sugar
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon whole grain mustard
2-3 scallions, thinly sliced

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Preparation

Place the potatoes a large (6-8 quart) stockpot and cover with water by 2 inches. Add 1 tablespoon kosher salt. Cover and bring the potatoes to a boil, then cover and cook for 10 minutes, until the potatoes are tender.

Meanwhile, make the dressing: Soak the shallot and garlic in the vinegar for 5 minutes. In a large bowl, whisk together tahini, brown sugar, both mustards, shallots and garlic.

Drain the potatoes, reserving 1/2 cup cooking water. Mix the potatoes into the dressing, adding the reserved cooking water, 2 to 3 tablespoons at a time. Mix in the scallions.

Taste the potatoes and sprinkle with additional salt, if desired. Serve warm, at room temperature or chilled.