We personally love a potato salad recipe that has unique and unexpected ingredients: Pickes? Sure! Capers? Why not! And of course, we're fans of seaweed in a potato salad.
This recipe has a special twist with tangy yogurt and savory seaweed. For a vegan version, swap out aoili for dairy-free mayonnaise or extra virgin olive oil.
1 tsp. mustard seeds
1 1/4 lb baby potatoes
1 spring rosemary
1 garlic clove
3 Tbsp. aoili
2 Tbsp plain yogurt
2 Tbsp scallions, thinly sliced
2 Tbsp seaweed flakes
squeeze of lemon
Dry fry mustard seeds in a heavy pan over medium-high heat for 2 minutes or until seeds start to pop. Set aside to cool and coarsely grind with mortar and pestle.
Bring a large pot of water to a boil, then add potatoes, rosemary, and chopped garlic. Boil for 15 minutes, or until tender and cooked through. Drain potatoes and discard rosemary.
Put potatoes in a large bowl and add all other ingredients. Gently stir to combine, then cover and let sit for 30 minutes. Add salt and pepper to taste.
Feel free to add capers, mint, parsley, basil, onion, green beans, or (our favorite! ) hard-boiled eggs.