Vegan Potato Salad

why make this recipe

This vegan potato salad is a delightful dish that is both creamy and refreshing. It’s perfect for summer picnics, barbecues, or any gathering where you want to impress your guests with a healthy and satisfying dish. Using simple ingredients, this recipe is free from dairy and eggs yet still provides a rich flavor. Plus, it’s easy to make and can be customized to fit your taste with optional ingredients.

how to make The Best Vegan Potato Salad

Ingredients

• 2 pounds (900g) baby red potatoes (fingerling potatoes or new potatoes)
• ¼ cup (56g) tahini (well-stirred)
• 4 ounces (112g) unsweetened coconut yogurt*
• 2 teaspoons Dijon mustard
• 2 teaspoons yellow mustard
• 2 garlic cloves (crushed with a press or finely minced)
• 1 medium lemon (zested, 2-3 teaspoons zest)
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon celery seeds (optional but recommended)
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• ⅓ to ½ cup (5 to 8g) fresh dill leaves (finely chopped)
• 1 tablespoon caper brine****
• 2 tablespoons capers, drained
• ½ cup (50-55g) thinly sliced or shaved red onions
• 1 jalapeño pepper (de-seeded and thinly sliced; optional for spice)
• 1 to 2 tablespoons chopped chives (or thinly sliced scallions)
• Flaky sea salt

Directions

1. Wash and scrub the potatoes but leave the peels on. Cut baby/new/fingerling potatoes in half, and cut larger potatoes into chunks.
2. Transfer the potatoes to a saucepan and cover with an inch of cold water. Season generously with kosher salt. Bring to a simmer and cook for 8 to 12 minutes until just tender. The potatoes are done when a fork pierces them with slight resistance. (For reference, the halved baby red potatoes I used took only 8 minutes.)
3. While the potatoes cook, make the dressing. In a large bowl, whisk together tahini, yogurt, Dijon mustard, yellow mustard, garlic, lemon zest, lemon juice, celery seeds, caper brine (not the whole capers), 1 teaspoon kosher salt, and freshly cracked black pepper until well combined. If the dressing is too thick, whisk in a tablespoon of cold water.
4. Once the potatoes are cooked, drain them in a colander (reserving a little of the cooking liquid in case it’s needed). Let the potatoes rest in the colander for 5 minutes to dry out, but don’t wait until they have cooled down.
5. Add the warm potatoes to the dressing and coat them evenly. If needed, add a spoon of the reserved cooking water to bring everything together.
6. Add the capers, red onions, and jalapeños to the potato salad, tossing gently to combine. Sprinkle the remaining dill and chives on top before serving. Season to taste with salt and pepper.
7. Serve warm, or chill for at least 1 hour.

how to serve The Best Vegan Potato Salad

You can serve this vegan potato salad warm or chilled. It pairs perfectly with grilled vegetables, vegan burgers, or as a side dish at any barbecue or picnic. Garnish with extra dill or chives for added flavor and presentation.

how to store The Best Vegan Potato Salad

Store the potato salad in an airtight container in the refrigerator. It will last for about 3 to 5 days. Make sure to give it a good stir before serving again, as the dressing may thicken over time.

tips to make The Best Vegan Potato Salad

• Make sure to cut the potatoes into even sizes for uniform cooking.
• If you prefer a creamier salad, increase the amount of coconut yogurt in the dressing.
• Experiment with different herbs or add other veggies, such as bell peppers or cucumbers, to customize the salad to your liking.

variation

Add roasted vegetables or chickpeas for extra texture and nutrition. You can also replace the dill with fresh parsley or cilantro if you prefer a different flavor.

FAQs

Can I use other types of potatoes?
Yes! You can use any other type, like Yukon gold or even purple potatoes for a pop of color.

Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free.

Can I make this potato salad ahead of time?
Absolutely! It’s even better when allowed to sit for a few hours or overnight, as the flavors meld together.

The Best Vegan Potato Salad

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• Author: ikramnihad
• Total Time: 27 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A creamy and refreshing vegan potato salad, perfect for summer picnics and gatherings.

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Ingredients

Scale 1x2x3x

• 2 pounds (900g) baby red potatoes (fingerling potatoes or new potatoes)
• ¼ cup (56g) tahini (well-stirred)
• 4 ounces (112g) unsweetened coconut yogurt
• 2 teaspoons Dijon mustard
• 2 teaspoons yellow mustard
• 2 garlic cloves (crushed or finely minced)
• 1 medium lemon (zested, 2–3 teaspoons zest)
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon celery seeds (optional)
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• ⅓ to ½ cup (5 to 8g) fresh dill leaves (finely chopped)
• 1 tablespoon caper brine
• 2 tablespoons capers, drained
• ½ cup (50-55g) thinly sliced or shaved red onions
• 1 jalapeño pepper (de-seeded and thinly sliced; optional)
• 1 to 2 tablespoons chopped chives (or thinly sliced scallions)
• Flaky sea salt

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Instructions

1. Wash and scrub the potatoes but leave the peels on. Cut baby/new/fingerling potatoes in half, and cut larger potatoes into chunks.
2. Transfer the potatoes to a saucepan and cover with an inch of cold water. Season generously with kosher salt. Bring to a simmer and cook for 8 to 12 minutes until just tender.
3. While the potatoes cook, make the dressing. In a large bowl, whisk together tahini, yogurt, Dijon mustard, yellow mustard, garlic, lemon zest, lemon juice, celery seeds, caper brine, 1 teaspoon kosher salt, and freshly cracked black pepper until well combined.
4. Once the potatoes are cooked, drain them in a colander and let them rest for 5 minutes to dry out.
5. Add the warm potatoes to the dressing and coat them evenly. If needed, add a spoon of the reserved cooking water.
6. Add the capers, red onions, and jalapeños to the potato salad, tossing gently to combine. Sprinkle the remaining dill and chives on top before serving.
7. Serve warm, or chill for at least 1 hour.

Notes

Store in an airtight container in the refrigerator for 3 to 5 days. Stir before serving.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Boiling, Mixing
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg

Keywords: vegan, potato salad, summer recipe, healthy side dish, picnic food