The Best Vegan Potato Salad

Bahan-bahan (6 porsi)

• 2 pounds (900g) baby red potatoes, (fingerling potatoes, or new potatoes)
• ¼ cup (56g) tahini (well-stirred)
• 4 ounces (112g) unsweetened coconut yogurt*
• 2 teaspoons Dijon mustard
• 2 teaspoons yellow mustard
• 2 g arlic cloves, (crushed with a press or finely minced )
• 1 medium lemon, (zested (2-3 teaspoons zest))
• 3 tablespoons freshly squeezed lemon
• 1 teaspoon celery seeds ((optional but recommended)**)
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• ⅓ to ½ cup (5 to 8g) fresh dill leaves, (finely chopped***)
• 1 tablespoon caper brine****
• 2 tablespoons capers, drained
• ½ cup (50-55g) thinly sliced or shaved red onions
• 1 jalapeño pepper, (de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick))
• 1 to 2 tablespoons chopped chives ((or thinly sliced scallions))
• Flaky sea salt