Name: The Best Vegan Potato Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 pounds baby red potatoes, fingerling potatoes, or new potatoes; ¼ cup tahini; 4 ounces unsweetened coconut yogurt; 2 teaspoons Dijon mustard; 2 teaspoons yellow mustard; 2 garlic cloves, crushed or minced; 1 medium lemon, zested; 3 tablespoons freshly squeezed lemon juice; 1 teaspoon celery seeds (optional); 1 teaspoon kosher salt; Freshly cracked black pepper; ⅓ to ½ cup fresh dill leaves, finely chopped; 1 tablespoon caper brine; 2 tablespoons capers, drained; ½ cup thinly sliced or shaved red onions; 1 jalapeño pepper, de-seeded and thinly sliced (optional); 1 to 2 tablespoons chopped chives; Flaky sea salt

why make this recipe

This vegan potato salad is a fantastic dish that brings a fresh twist to a classic favorite. It’s creamy, tangy, and incredibly satisfying, perfect for picnics, BBQs, or any gathering. You get the delightful taste of potatoes paired with a rich dressing without any dairy. The combination of tahini and coconut yogurt gives it a creamy texture that everyone will love. Plus, it’s packed with vibrant flavors thanks to fresh herbs, spices, and a hint of lemon.

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how to make The Best Vegan Potato Salad

Ingredients:

2 pounds baby red potatoes, fingerling potatoes, or new potatoes
¼ cup tahini
4 ounces unsweetened coconut yogurt
2 teaspoons Dijon mustard
2 teaspoons yellow mustard
2 garlic cloves, crushed or minced
1 medium lemon, zested
3 tablespoons freshly squeezed lemon juice
1 teaspoon celery seeds (optional)
1 teaspoon kosher salt
Freshly cracked black pepper
⅓ to ½ cup fresh dill leaves, finely chopped
1 tablespoon caper brine
2 tablespoons capers, drained
½ cup thinly sliced or shaved red onions
1 jalapeño pepper, de-seeded and thinly sliced (optional)
1 to 2 tablespoons chopped chives
Flaky sea salt

Directions:

Wash and scrub the potatoes. Cut baby/new/fingerling potatoes in half; larger potatoes into chunks.
Transfer potatoes to a saucepan and cover with cold water. Season with kosher salt and bring to a simmer, cooking for 8 to 12 minutes until tender.
In a large bowl, whisk together tahini, coconut yogurt, Dijon mustard, yellow mustard, garlic, lemon zest, lemon juice, celery seeds, caper brine, kosher salt, and pepper to make the dressing.
If the dressing is too thick, whisk in cold water as needed.
Drain potatoes and let them rest in a colander for 5 minutes.
Add warm potatoes to the dressing, coat evenly, and add capers, red onions, and jalapeños. Toss gently.
Sprinkle remaining dill and chives on top and season to taste with salt and pepper.
Serve warm or chill for at least 1 hour.

how to serve The Best Vegan Potato Salad

Serve this vegan potato salad as a side dish at your next cookout or family meal. It pairs wonderfully with grilled vegetables, burgers, or sandwiches. You can serve it warm, at room temperature, or cold. It’s versatile enough to please everyone!

how to store The Best Vegan Potato Salad

Store any leftover potato salad in an airtight container in the refrigerator. It will keep well for up to 3 days. If the salad looks a little dry, just add a splash of lemon juice or a little coconut yogurt to refresh it.

tips to make The Best Vegan Potato Salad

Make sure to season the water well when boiling the potatoes. It helps enhance their flavor.
For extra flavor, let the potato salad chill for a few hours or overnight in the fridge before serving.
Feel free to customize the dish with your favorite vegetables or herbs.

variation

You can add other ingredients like chopped bell peppers, olives, or even diced cucumbers for more crunch and flavor. Adjust the spices to fit your taste!

FAQs

1. Can I make this potato salad ahead of time?
Yes! This salad can be made a day in advance. Just store it in the fridge.

2. Is tahini necessary for the dressing?
While tahini adds creaminess, you can substitute it with additional coconut yogurt for a different flavor.

3. Can I use other types of potatoes?
Yes, any variety of potatoes will work! Just adjust the cooking time as needed based on the size of the potatoes.