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The key to this dairy-free potato salad is building the seasoning throughout the cooking process.

Lina Caschetto

I absolutely love midsummer, when vegetables really start to taste their finest. As if to certify this statement, this past weekend, the farmer's market near my mom's place was simply overflowing with bounty and abundance. I happened across the loveliest and sweetest new potatoes from a local farm and I knew I just had to make a potato salad.

This recipe takes a slightly less conventional approach to this barbecue favourite as it doesn't contain mayo, eggs or dairy, but the result is still creamy and packed with punchy flavours. The key is to build the seasoning throughout the cooking process, starting first by making sure the water you cook them in is well salted. Once fully cooked and well-strained, immediately mix the hot potatoes with the dressing. A natural creamy consistency will develop as it is being stirred, and warm potatoes always absorb flavours more easily.

Chilli oil with black beans is hands down one of my favourite condiments to have on hand at home or in the restaurant. It can be readily found at your local Asian grocery market.

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Servings: 6

Potato salad

2 lbs new potatoes, quartered

1 540ml can of chickpeas, drained and rinsed

1 cup sweet onion, finely sliced

2 heaping Tbsp chilli in oil with black beans

3 Tbsp soy sauce

3 Tbsp rice vinegar

1 Tbsp sesame oil

2 Tbsp extra virgin olive oil

10 grinds black pepper

½ tsp kosher salt

1 cup freshly shucked peas

Method

In a large pot, cover the potatoes with well-salted water and bring to a boil. Once boiling, turn down to medium heat and continue to simmer for 20 minutes or until the potatoes are well-cooked.

Meanwhile, prepare the following nine ingredients and mix together in a large bowl. Allow to marinate while you cook the potatoes.

Once cooked, strain the potatoes well, adding them immediately to the large bowl, stirring to combine. Allow to cool on the kitchen counter until no longer steaming. Stir in the freshly shucked peas. Continue to cool in the fridge.

Store in the fridge until ready to serve. Can be made a day or two in advance.

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