Pepperoncini Potato Salad

Pepperoncini Potato Salad

Classic mayonnaise-based potato salad is great, but sometimes it’s nice to switch it up. The whipped tahini in this recipe provides an equally tangy and creamy dressing that’s not only vegan but also more suitable for summer dining since it doesn’t spoil at the same rate as its mayonnaise-sauced counterparts. Tahini brands differ, so make sure to add water little by little, whisking thoroughly after each addition, to achieve the right texture. Pepperoncini does double duty here, with its brine adding acid to the sauce and the bits of tangy pickled pepper lending texture throughout. Baby Yukon Gold potatoes are optimal for their crunchy skin and creamy interior, but if you can’t find them, large Russets or Yukon Gold potatoes cut into bite-size pieces will work, too.

Yield: 10 servings

3 pounds baby Yukon Gold potatoes, halved or quartered into bite-size pieces

Kosher salt (such as Diamond Crystal)

2 garlic cloves, finely grated

1 tablespoon lemon juice, plus more to taste

½ cup tahini, well stirred

2 tablespoons olive oil

⅓ to ½ cup room-temperature water

½ cup pepperoncini, drained, then coarsely chopped, plus 1 tablespoon pepperoncini brine

2 celery stalks, thinly sliced (about 1 cup)

½ cup chopped fresh parsley, plus more if desired for serving

Freshly ground black pepper

Put the potatoes in a large pot and fill with enough cold water to cover the potatoes by 1 inch. Generously salt the water, gently stir and bring the pot to a boil over high heat. Boil the potatoes for 10 to 15 minutes, until they’re fork-tender; test one of the pieces with a paring knife, fork or cake tester — it should go through with no resistance.  

Drain potatoes in a colander, and set them aside to cool to room temperature while you prepare the dressing. (To speed up cooling, tip them out into an even layer on a baking sheet.)

Put the garlic and lemon juice in a large mixing bowl and let it sit for a few minutes to temper the bite of raw garlic. Add the tahini, olive oil and pepperoncini brine, and whisk with about a teaspoon of water. Keep adding water, a little at a time and whisking vigorously between each addition, until the tahini is the consistency of sour cream. It will start smooth, then get grainy and look separated. That’s OK; it will come back together once enough water is added. (Tahini brands vary, so it may take more or less water to get there.) 

Add the celery, parsley and pepperoncini. Season generously with salt and pepper, stir and taste it. Adjust for seasoning with more salt, pepper and lemon juice. 

Add the cooled potatoes and use the spatula to gently coat everything evenly in the dressing. Taste and adjust for seasoning once more, bearing in mind that the flavors will mellow a bit as it sits. Before serving, top with more parsley, if desired. 

Serve at room temperature or chilled, as preferred; if serving chilled, cover and refrigerate for up to a day before serving. The potato salad is at its peak after 1 day, but will keep for 3 days covered in the fridge.