Caper Aioli Potato Salad

This is a plant-based twist on the old classic potato salad mom used to make. It’s easy and it really takes the flavor of American potato salad up a notch with the addition of tarragon and capers.

Potato Salad Ingredients

6 cups or so Yukon gold potatoes (7-8 medium), peeled and cubed into the size you like for potato salad

3 ribs celery, chopped small

1/2 cup finely chopped onion

2 Tbsp chopped red pepper or you can use roasted red pepper from a jar if you have that on hand

fresh ground black pepper

Caper Aioli Ingredients

1/2 cup Cashew Sour Cream or a non-dairy mayonnaise

3 Tbsp capers, chopped

2 Tbsp red onion or shallot, minced

1 1/2 Tbsp rice vinegar

1 1/2 Tbsp liquid sweetener, maple syrup, agave, or honey

1 Tbsp fresh dill, chopped or 1 tsp dried

1 Tbsp fresh tarragon, chopped or 1 tsp dried

1 1/2 tsp Dijon mustard

Black pepper , freshly ground

Instructions

1. Peel and cube the potatoes into the size pieces you like your potato salad to be. Place potato cubes in a steamer basket and carefully place the basket over a pot of boiling water, be sure the water isn’t too high, you want to steam your potatoes, not boil them. Cover and steam until tender. Depending on the size of your cubes, the amount of time will vary. I would begin checking the potatoes after 15 minutes and then continue to check them ever 3 minutes or so. You don’t want to overcook the potatoes.

2. While the potatoes are steaming, prepare the aioli dressing. Add all Caper Aioli ingredients to a small bowl and whisk together. Cover and refrigerate.

3. Once the potatoes are tender, place them in a rectangular pan or container and refrigerate them until they are cool. Do not cover as you don’t want the condensation to make them watery.

4. Place the cooled potatoes in a large bowl and add the celery, onion, red pepper and a few grindings of black pepper. Give it a little stir to mix the ingredients together.

5. Add the Caper Aioli and stir, taking care to mix well so all ingredients are covered with the dressing. Be gentle, you don’t want the potatoes to break into small pieces.

6. You can serve right away but I think it tastes better refrigerated for a few hours so the ingredients meld together.

Serves 4