preparation

1. Clean the new potatoes but leave the skins on, then boil until soft. Leave to cool.
2. Combine the tahini and vinegar to make a thick and creamy paste and slowly add the soy yoghurt until well combined. Mix the mustard into the dressing also.
3. Chop the cool potatoes into bite sized pieces and put into a large bowl. Add the creamy dressing, chopped onion, celery salt and the salt and pepper and mix well.
4. Leave to chill in the fridge until ready to eat