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The Best Simple Vegan Potato Salad Recipe

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4.2 from 8 reviews

This simple vegan potato salad features tender Yukon gold potatoes tossed in a creamy, tangy dressing made with cashew butter, tahini, and fresh herbs. Perfect as a light side dish or picnic staple, it can be served warm, at room temperature or chilled.

Ingredients

Potatoes and Basic Ingredients

  • 3 pounds Yukon gold potatoes, cubed
  • 2 cloves garlic, peeled
  • Kosher salt and black pepper, to taste

Dressing

  • 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
  • 2 tablespoons warm water (plus more if needed)

Fresh Herbs

  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh oregano, chopped (optional)
  • 2 tablespoons chopped fresh chives

Instructions

  1. Cook the Potatoes: Place the cubed Yukon gold potatoes, peeled garlic cloves, and 1 tablespoon of kosher salt into a large pot. Fill the pot with enough water to cover the potatoes and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10-15 minutes or until the potatoes are just fork tender. Drain the potatoes in a colander and then return them to the hot pot, removing the garlic cloves.
  2. Steam the Potatoes: Cover the pot with a lid and let the potatoes steam in the residual heat for another 20 minutes. This step helps to dry them out slightly and develops a fluffier texture for the salad.
  3. Prepare the Dressing: While the potatoes are steaming, finely chop the peeled garlic cloves and add them to a mixing bowl. Whisk together the cashew butter, tahini, whole grain dijon mustard, regular dijon mustard, honey or maple syrup, extra virgin olive oil, apple cider vinegar, lemon juice, and chopped garlic. Add 2 tablespoons of warm water to loosen the dressing and season it with cayenne pepper, kosher salt, and black pepper to taste. If the dressing separates or is too thick, add more warm water a little at a time until it combines smoothly.
  4. Toss the Salad: Pour the creamy dressing over the warm steamed potatoes in the pot. Add the chopped fresh basil, dill, oregano (if using), and chives. Gently toss everything together until all the potatoes are evenly coated with the dressing and herbs.
  5. Adjust Seasoning and Serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. The salad can be served warm immediately, at room temperature, or chilled. If serving cold, cover and refrigerate for up to 3 days.

Notes

  • This potato salad can be made vegan by using maple syrup instead of honey.
  • Using Yukon gold potatoes provides a creamy texture that holds well without falling apart.
  • Steaming the potatoes after boiling helps to evaporate excess moisture for a better salad texture.
  • The dressing may separate if left to sit; whisk or stir well before serving and add a splash of warm water if needed to bring it back together.
  • Fresh herbs can be adjusted or substituted based on your preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipefeastful.com/the-best-simple-vegan-potato-salad-recipe/