Description
This Easy Vegan Potato Salad is a delightful blend of Yukon gold potatoes, garlic, and a creamy dressing made with tahini and cashew butter. It’s not just flavorful but also quick to prepare, making it the ideal side for picnics, BBQs, and weeknight dinners. Enjoy it warm or chilled!
Ingredients
Scale
- 3 pounds Yukon gold potatoes, cubed
- 2 cloves garlic, peeled
- kosher salt and black pepper
- 2 tablespoons cashew butter
- 2 tablespoons tahini
- 1 tablespoon whole grain dijon mustard
- 2 teaspoons dijon mustard
- 1 teaspoon honey or maple
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- juice of 1/2 a lemon
- 1/4–1/2 teaspoon cayenne pepper
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh oregano, chopped (optional)
- 2 tablespoons chopped fresh chives
Instructions
- Place the cubed potatoes, peeled garlic cloves, and a tablespoon of salt in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 10-15 minutes until the potatoes are just fork-tender. Drain the potatoes and return them to the hot pot, removing the garlic cloves. Cover the pot and let the potatoes steam for 20 minutes.
- For the dressing, finely chop the garlic. In a bowl, whisk together the cashew butter, tahini, both mustards, honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons of warm water and season with cayenne, salt, and pepper. If the dressing separates, add more water to smooth it out.
- Pour the dressing over the warm potatoes and add the chopped basil, dill, oregano (if using), and chives. Toss everything together to combine. Taste and adjust seasoning as desired. The potato salad can be served warm, at room temperature, or chilled in the fridge. Store leftovers for up to 3 days.
Notes
Feel free to make this potato salad one day in advance; the flavors meld beautifully overnight.
If you prefer a creamier texture, add more tahini or cashew butter to the dressing.
This salad pairs perfectly with grilled vegetables or vegan burgers.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg