Preparation

Step 1 out of 7

Begin cooking the Little potatoes while you prepare the vegetables and the dressing. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15 to 20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.

Step 2 out of 7

While the potatoes are cooking, combine coconut milk, nutritional yeast, canola oil, pickle juice, sugar, hot mustard, sea salt, and black pepper. Mix vigorously and set aside. Prepare the dill, celery, carrot, green onion, shallot, and pickle.

Step 3 out of 7

Once the potatoes are just cool enough to handle, halve them and transfer them to a large bowl. (Refer to recipe notes for tips on changing the texture of the potato salad.)

Step 4 out of 7

Cover the warm potatoes with dressing and add all of the chopped vegetables. Mix roughly and thoroughly to the help break up the potatoes and thicken the dressing.

Step 5 out of 7

Refrigerate for at least two hours (until thoroughly chilled–overnight is best so there’s plenty of time for the dressing to thicken).

Step 6 out of 7

Mix well, taste and adjust seasoning to suit your preferences.

Step 7 out of 7

Notes: Depending on your personal preferences, it’s easy to adjust the texture of this potato salad. For a more evenly textured potato salad, dice 2/3 of the warm potatoes and thoroughly mash the remaining potatoes. For a mashed potato salad, fully mash the potatoes.