Name: Easy Vegan Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3 pounds Yukon gold potatoes, cubed; 2 cloves garlic, peeled; 1 tsp kosher salt; 1 tsp black pepper; 2 tablespoons cashew butter (or almond butter); 2 tablespoons tahini; 1 tablespoon whole grain dijon mustard; 2 teaspoons dijon mustard; 1 teaspoon honey or maple syrup; 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

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The sun is shining, and you’re craving something light and refreshing, perhaps something to accompany your next barbecue or potluck get-together. Cue the Easy Vegan Potato Salad! This dish blends the comforting creaminess of potatoes with a vibrant flair of fresh herbs and a tangy dressing that is simply irresistible. Made without traditional mayo, it flaunts a bright personality that’s perfect for those hot summer days or as an accompaniment to heartier meals.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Vegan Potato Salad
Storing & Reheating
Chef’s Helpful Tips
Easy Vegan Potato Salad

I first discovered this recipe on a sunny picnic day when a friend shared her version at a backyard gathering. The positive feedback she received was instant, and I knew I had to try my hand at it. Each bite is like a glorious celebration of flavors that dance on your palate. Whether you’re vegan or simply looking to switch things up, this Easy Vegan Potato Salad will undoubtedly become a favorite at your table. Trust me, it’s one of those great recipes that you’ll find yourself making time and again.

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in about 30 minutes, making it a perfect go-to!
Irresistible Flavor: The combination of cashew butter, tahini, and fresh herbs creates a creamy, savory dressing you’ll crave.
Eye-Catching Appeal: The vibrant colors of fresh herbs brighten up any platter.
Flexible Serving: Ideal for picnics, barbecues, or even meal prep for the week.
Diet-Friendly Options: This dish is entirely plant-based and free of gluten.

Ingredients You’ll Need

3 pounds Yukon gold potatoes, cubed: These creamy potatoes hold their shape well, making your salad hearty and satisfying.
2 cloves garlic, peeled: Adds a fragrant punch to the dressing; feel free to roast them for a sweeter taste!
Kosher salt and black pepper: Essential for enhancing the overall flavors of the dish.
2 tablespoons cashew butter: Adds creaminess; can be swapped with almond butter for a different touch.
2 tablespoons tahini: This sesame seed paste gives a nutty flavor; sunflower seed butter is a great alternative if you’re allergic to nuts.
1 tablespoon whole grain dijon mustard: This mustard gives depth; however, you can use yellow mustard if that’s what you have on hand.
2 teaspoons dijon mustard: For that extra zing; consider spicy mustard for another flavor profile.
1 teaspoon honey or maple syrup: Balances acidity in the dressing; use agave syrup for a vegan option.
1/3 cup extra virgin olive oil: Provides richness; can also substitute with avocado oil.
2 tablespoons apple cider vinegar: A staple in the dressing giving that bright acidity.
Juice of 1/2 a lemon: Freshness is key here; lime juice works as an excellent substitute.
1/4-1/2 teaspoon cayenne pepper: Adds a little kick; adjust based on your spice preference.
1/2 cup fresh basil, chopped: The herb brings a refreshing flavor; substitute with parsley if you prefer.
1/4 cup fresh dill, chopped: This herb’s unique taste complements the dish beautifully.
2 tablespoons fresh oregano, chopped (optional): Adds a Mediterranean flair.
2 tablespoons chopped fresh chives: Introduces a mild onion flavor that enhances the complexity.

How to Make Easy Vegan Potato Salad

Cook the Potatoes: In a large pot, place the cubed Yukon gold potatoes, garlic cloves, and a tablespoon of kosher salt. Fill the pot with water and bring it to a boil over high heat. Once boiling, reduce to a medium simmer for about 10-15 minutes, or until the potatoes are fork-tender. Drain and return the potatoes to the hot pot, removing the garlic cloves. Cover and let steam for an additional 20 minutes.
Prepare the Dressing: While the potatoes steam, chop the garlic finely. In a bowl, whisk together the 2 tablespoons of cashew butter, tahini, both mustards, honey or maple syrup, olive oil, apple cider vinegar, lemon juice, and the chopped garlic. Add 2 tablespoons of warm water and season with cayenne, kosher salt, and black pepper. If the dressing separates, a little more water can help bring it back together.
Combine Everything: While still warm, pour the dressing over the potatoes. Add the fresh basil, dill, oregano (if using), and chives. Gently toss everything together until well combined. Taste the mixture and adjust with more salt and pepper to your liking.
Serve It Up: This potato salad can be enjoyed warm right away or cooled in the fridge for later. It’s equally delicious at room temperature or served cold.

Storing & Reheating

You can store your Easy Vegan Potato Salad in an airtight container at room temperature for about an hour if needed. However, for longer storage, refrigerate it for up to three days. It’s best to use a glass or plastic container with a tight-fitting lid. If you plan to freeze it, this salad can hold in the freezer for up to three months. To refresh the salad, let it thaw in the refrigerator overnight, and feel free to add a splash of olive oil or lemon juice to rejuvenate its flavor before serving.

Chef’s Helpful Tips

Keep an eye on your potatoes while boiling to prevent them from getting mushy; you want them just fork-tender.
Use a good-quality extra virgin olive oil for the best flavor.
If you’re preparing this ahead of time, drain the potatoes well to avoid excess moisture in the dressing.
Experiment with different herbs based on your preferences; cilantro can lend a whole new dimension!
Feel free to double the recipe for larger gatherings!

If you’re looking for a crowd-pleaser that not only pleases the palate but also caters to diverse dietary preferences, you’ll find this vegan potato salad ticks all the boxes. Its vibrant colors and fresh taste will have everyone asking for seconds!

Recipe FAQs

Can I make this potato salad ahead of time?

Absolutely! You can make it a day in advance. Just store it in the refrigerator, and the flavors will meld beautifully overnight.

Can I use different types of potatoes?

Yes! While Yukon gold potatoes provide a creamy texture, you can definitely use red potatoes or even fingerlings if you prefer. Just adjust the cooking time as needed, depending on size.

Is this salad gluten-free and nut-free?

Yes, this Easy Vegan Potato Salad is naturally gluten-free and can easily be made nut-free by substituting cashew butter with sunflower seed butter or even silken tofu for a creamy texture.

How can I customize the dressing for different flavors?

Feel free to get creative! Add different spices like smoked paprika or herbs like tarragon for a unique twist. You can also play with acidity by varying the amount of lemon juice or using citrus blends.

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Easy Vegan Potato Salad

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Author: Anna
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Salad
Method: Boiling
Cuisine: Vegan

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Description

This Easy Vegan Potato Salad is a delightful blend of Yukon gold potatoes, fresh herbs, and a creamy tahini dressing, making it a perfect choice for quick meals or potlucks. Its flavorful and wholesome ingredients ensure a satisfying, healthy dish that everyone will love.

Ingredients

Scale

3 pounds Yukon gold potatoes, cubed
2 cloves garlic, peeled
1 tsp kosher salt
1 tsp black pepper
2 tablespoons cashew butter (or almond butter)
2 tablespoons tahini
1 tablespoon whole grain dijon mustard
2 teaspoons dijon mustard
1 teaspoon honey or maple syrup
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

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Instructions

In a large pot, combine the cubed potatoes, garlic cloves, and salt, filling with water. Bring to a boil, then simmer for 10-15 minutes until fork-tender. Drain and return the potatoes to the pot, removing the garlic. Cover and let them steam in the residual heat for 20 minutes.
For the dressing, finely chop the garlic and whisk it with the cashew butter, tahini, both mustards, honey, olive oil, vinegar, and lemon juice. Add warm water to adjust consistency and season with cayenne, salt, and pepper to taste.
Pour the dressing over the warm potatoes and mix in the chopped basil, dill, oregano, and chives until well combined. Adjust seasoning if necessary. Serve warm, or refrigerate to enjoy cold or at room temperature later.

Notes

This salad can be made ahead and stored in the refrigerator for up to 3 days.
Feel free to adjust the herbs according to your preference or what you have on hand.
For a spicier kick, increase the amount of cayenne pepper.