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.

News Source : https://www.oregonlive.com/nytcooking/2026/06/782157126-pepperoncini-potato-salad.html