Easy Vegan Potato Salad
The best simple vegan potato salad is a heartwarming dish, perfect for gatherings or just a cozy dinner at home. It’s creamy, refreshing, and bursting with flavor without relying on traditional mayonnaise. Every bite feels like a warm hug, making it an ideal choice for both your palate and your conscience. Plus, it’s comforting to know that this recipe is entirely plant-based and packed with delicious ingredients!
Table of Contents
I first stumbled upon this vegan potato salad recipe during a summer barbecue, and there was a wonderful aroma wafting through the air that instantly caught my attention. It was a hit among everyone, vegans and non-vegans alike! Made with Yukon gold potatoes and a flavorful dressing, this easy vegan potato salad brings together fresh herbs and just the right blend of spices. Whether you serve it warm, chilled, or at room temperature, you’ll convert even the most devoted mayo lovers!
Why You’ll Love This Recipe
- Simple & Quick: With minimal prep and cooking time, you can whip this salad up in less than 30 minutes.
- Irresistible Flavor: The combination of creamy cashew butter and tangy apple cider vinegar creates a flavor explosion!
- Eye-Catching Appeal: With vibrant colors from fresh herbs, this dish is not only tasty but also a visual delight.
- Flexible Serving: Perfect for summer barbecues, potlucks, or just as a light lunch.
- Diet-Friendly Options: This recipe is naturally gluten-free and dairy-free, making it accessible for everyone.
Ingredients You’ll Need
- 3 pounds Yukon gold potatoes, cubed: These potatoes are not only buttery and delicious but also hold their shape nicely in salads. You can use red potatoes if preferred, but Yukon golds offer a creamier texture.
- 2 cloves garlic, peeled: Adds a savory depth to the salad. If you’re not a garlic lover, feel free to reduce the amount.
- Kosher salt and black pepper: Essential for balanced seasoning. Use sea salt for a more robust flavor.
- 2 tablespoons cashew butter (or almond butter): This gives a creamy texture to the dressing. Substitute with sunflower seed butter for a nut-free option.
- 2 tablespoons tahini: Adds nuttiness; just make sure it’s well mixed before measuring.
- 1 tablespoon whole grain Dijon mustard: For a slight tanginess and texture. You could swap this with yellow mustard if that’s what you have on hand.
- 2 teaspoons Dijon mustard: Extra flavor enhancer that ties everything together.
- 1 teaspoon honey or maple syrup: Just a hint of sweetness balances the flavors. For a fully vegan option, maple syrup is the way to go.
- 1/3 cup extra virgin olive oil: For a base that’s both healthy and flavorful. Feel free to use avocado oil for a different taste.
- 2 tablespoons apple cider vinegar: The acidity brightens the salad; you can substitute with white wine vinegar if needed.
- Juice of 1/2 a lemon: Freshly squeezed lemon juice perks up the overall flavor profile.
- 1/4-1/2 teaspoon cayenne pepper: Optional kick of spice for those who like a bit of heat.
- 1/2 cup fresh basil, chopped: A fragrant herb that elevates the dish with its freshness.
- 1/4 cup fresh dill, chopped: Dill adds a classic flavor; it’s aromatic and pairs beautifully with potatoes.
- 2 tablespoons fresh oregano, chopped (optional): Another layer of herby goodness if you enjoy that Mediterranean flair.
- 2 tablespoons chopped fresh chives: For a mild onion taste and a nice pop of color.
How to Make Easy Vegan Potato Salad
Cook the Potatoes: Place the 3 pounds of cubed Yukon gold potatoes and 2 peeled garlic cloves in a large pot. Fill it with enough water to cover the potatoes and add 1 tablespoon of kosher salt. Bring it to a boil over high heat, then reduce to medium and simmer for about 10-15 minutes, just until the potatoes are fork-tender. Drain the potatoes and return them to the hot pot. Remove the garlic cloves, cover the pot, and let the potatoes steam for another 20 minutes. This step ensures they stay fluffy inside.
Prepare the Dressing: While the potatoes are steaming, finely chop the garlic. In a large bowl, whisk together 2 tablespoons of cashew butter, 2 tablespoons of tahini, 1 tablespoon whole grain Dijon mustard, 2 teaspoons Dijon mustard, and 1 teaspoon honey or maple syrup. Slowly add in 1/3 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, the juice of 1/2 lemon, and the minced garlic. If the dressing separates, just add a couple of tablespoons of warm water to help it come together. Season with cayenne, salt, and black pepper to taste.
Combine and Serve: Pour the dressing over the warm potatoes. Add in the chopped 1/2 cup basil, 1/4 cup dill, 2 tablespoons of fresh oregano (if using), and 2 tablespoons of chopped chives. Toss everything together gently to combine. It’s best to taste and adjust any seasoning before serving. You can serve this salad warm or let it cool down and refrigerate it. Either way, it’s delicious!
Storing & Reheating
To store your leftover easy vegan potato salad, place it in an airtight container in the refrigerator for up to three days. If you plan to keep it longer, you can freeze it for up to three months, although the texture may change slightly. To reheat, simply place it in the microwave for a minute or two, along with a splash of water to help rejuvenate the creaminess. For the best flavor, enjoy it chilled or at room temperature.
Chef’s Helpful Tips
- Take care not to overcook the potatoes. They should be fork-tender but not mushy; otherwise, they can become slimy.
- For the dressing, room temperature ingredients mix together better and create a smoother consistency, so let your oils and other ingredients sit out for a bit before mixing.
- Feel free to switch up the fresh herbs based on your taste preferences or availability. Green onions can also bring a nice sharpness.
- If you’re looking to make ahead, you can prepare the dressing in advance and toss it with the potatoes a few hours before serving for deeper flavor.
- If the salad seems a little dry after refrigeration, just stir in a bit more olive oil or water before serving.
There’s so much to love about this easy vegan potato salad. With its creamy texture, bright flavors, and fresh herbs, it’s a dish that everyone will enjoy. Don’t hesitate to experiment with the ingredients—each twist will make it uniquely yours. Grab those tender Yukon golds, and let’s make something delicious together. You’ll be amazed at how something so simple can bring so much joy to your table!
Recipe FAQs
Can I use regular potatoes instead of Yukon gold?
Absolutely! While Yukon gold potatoes provide a creamy texture and buttery flavor, you can easily substitute them with red potatoes or even russets. Just be mindful of the cooking time—and always aim for a fork-tender result!
How can I make this salad gluten-free?
The ingredients in this easy vegan potato salad are naturally gluten-free! Just make sure your Dijon mustard is labeled gluten-free, as some brands may use malt vinegar which contains gluten.
Can I add other vegetables?
Certainly! This potato salad is quite versatile. You could toss in diced bell peppers, green beans, or even peas for an extra crunch. Just remember to keep them chopped small so they mix well with the potatoes.
How can I make the dressing creamier?
If you’re looking for an even creamier dressing, try adding a small amount of non-dairy sour cream or yogurt in place of some of the olive oil. It will give your dressing a richer feel without losing the fresh flavors of the herbs.
PrintMore Main Dishes Recipes
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📖 Recipe Card
Easy Vegan Potato Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Vegan
Description
This Easy Vegan Potato Salad features Yukon gold potatoes tossed in a creamy cashew and tahini dressing with fresh herbs, perfect for any meal or gathering. Simple to make and packed with flavor, it’s a go-to side dish that everyone will love!
Ingredients
- 3 pounds Yukon gold potatoes, cubed
- 2 cloves garlic, peeled
- kosher salt and black pepper to taste
- 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
Instructions
- Place the cubed potatoes, garlic cloves, and a tablespoon of salt in a large pot. Fill with water and bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 minutes until the potatoes are fork-tender. Drain the potatoes and return them to the pot, then remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.
- To prepare the dressing, finely chop the garlic. Whisk together cashew butter, tahini, both mustards, honey (or maple), olive oil, vinegar, lemon juice, and the chopped garlic. Stir in 2 tablespoons of warm water and season with cayenne, salt, and pepper. Adjust the consistency with more water if needed.
- Pour the dressing over the warm potatoes. Add the chopped basil, dill, oregano, and chives. Toss everything to combine well. Taste for seasoning and adjust salt and pepper as necessary. Serve warm or chill in the fridge. This salad can be enjoyed at room temperature or cold. Store leftovers in the fridge for up to 3 days.
Notes
Feel free to experiment with different mustards based on your preference.
This salad is very versatile; add other vegetables or herbs as you like.
For added creaminess, you can mix in a bit of vegan mayonnaise.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
