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; 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

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The sun is shining, the picnic blanket is spread out, and what better side dish to bring than a vibrant bowl of Easy Vegan Potato Salad? This recipe is perfect for those casual gatherings or simply when you’re craving something refreshing and wholesome. The creamy texture of Yukon gold potatoes combined with a punchy, flavorful dressing creates a delightful experience that not only fills you up but also gives your taste buds a treat. Plus, it’s entirely vegan, making it accessible for everyone at the table, whether they’re traditional eaters or following a plant-based lifestyle.

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
Recipe FAQs
Easy Vegan Potato Salad

I first stumbled upon this recipe during a summertime barbecue, where an array of salads made the rounds but one, in particular, caught my eye. It was not just the creamy consistency that drew me in; it was the hints of mustard and fresh herbs that enveloped the potatoes, making them sing with flavor. Trust me, this Easy Vegan Potato Salad elevates the standards of a classic side dish, ensuring it stands out among the more mundane options available in grocery stores. Let’s jump right in—it’s time for you to experience the joy of making this delightful dish.

Why You’ll Love This Recipe

Simple & Quick: With just a little prep and cook time, you can whip this up in no time.
Irresistible Flavor: The combination of creamy cashew butter and zesty mustard will have you going back for seconds.
Eye-Catching Appeal: The vibrant colors from the fresh herbs not only make it tasty but also a beautiful addition to any spread.
Flexible Serving: Great for BBQs, potlucks, or even as a light lunch on its own.
Diet-Friendly Options: This recipe is 100% vegan, free from dairy, and can easily be made gluten-free.

Ingredients You’ll Need

3 pounds Yukon gold potatoes, cubed: These gold beauties are perfect for their creamy texture when cooked. If unavailable, you can substitute with red potatoes, though they are firmer.
2 cloves garlic, peeled: Adding garlic enhances the flavor. If you want a milder taste, go for roasted garlic instead.
Kosher salt and black pepper: Basics that elevate all the flavors; feel free to adjust to your taste.
2 tablespoons cashew butter (or almond butter): Cashew butter gives a rich, creamy base. Almond butter works too but may alter the flavor slightly.
2 tablespoons tahini: This brings in a nutty, creamy dimension. If you’re avoiding tahini, sunflower seed butter is a good substitute.
1 tablespoon whole grain dijon mustard: Gives an earthy flavor, whereas regular Dijon is a bit spicier.
2 teaspoons dijon mustard: A second by adding more tang; adjust according to your preferences.
1 teaspoon honey or maple: Balances the acidity with a touch of sweetness; use maple syrup for a fully vegan version.
1/3 cup extra virgin olive oil: Enhances creaminess. For a lighter version, you can reduce the amount.
2 tablespoons apple cider vinegar: Adds that sharp bite that complements the rich ingredients. If you don’t have it, white wine vinegar can work.
Juice of 1/2 a lemon: Freshness in a squeeze. Keep the other half for flavor testing.
1/4-1/2 teaspoon cayenne pepper: Offers a subtle kick. Adjust the amount according to your spice tolerance.
1/2 cup fresh basil, chopped: Adds a refreshing, fragrant note. You can swap this with parsley if it’s not handy.
1/4 cup fresh dill, chopped: Dill is essential for that classic potato salad flavor, but tarragon can work too if you’re feeling adventurous.
2 tablespoons fresh oregano, chopped (optional): Adds a lovely herbaceous touch; feel free to add more if you enjoy a strong herbal taste.
2 tablespoons chopped fresh chives: For a mild onion flavor. If you don’t have chives, green onions can be an alternative.

How to Make Easy Vegan Potato Salad

Cook the Potatoes: Place the 3 pounds of cubed Yukon gold potatoes, 2 peeled garlic cloves, and 1 tablespoon of kosher salt in a large pot. Fill the pot with water and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 10-15 minutes. You’re looking for fork-tender potatoes, but not mushy. Drain them and return to the hot pot, removing the garlic cloves. Cover the pot and let the potatoes steam for an additional 20 minutes, allowing them to get fluffy.
Prepare the Dressing: While the potatoes are steaming, finely chop the garlic. In a bowl, whisk together 2 tablespoons of cashew butter, 2 tablespoons of tahini, 1 tablespoon of whole grain Dijon mustard, 2 teaspoons of Dijon mustard, and the chopped garlic. Add 1 teaspoon of honey (or maple syrup), 1/3 cup of extra virgin olive oil, 2 tablespoons of apple cider vinegar, the juice of 1/2 a lemon, and cayenne pepper. Add about 2 tablespoons of warm water to blend it smoothly. Season with kosher salt and black pepper to your taste.
Combine the Ingredients: Once the potatoes are ready, pour the creamy dressing over the warm potatoes. Add in the 1/2 cup of chopped fresh basil, 1/4 cup of fresh dill, 2 tablespoons of fresh oregano (if using), and 2 tablespoons of chopped fresh chives. Toss everything gently to combine, ensuring the potatoes are well coated. Give it a taste and adjust the seasoning as desired.
Serve or Chill: This salad can be enjoyed warm or chilled. If you’re making it ahead, simply cover the bowl and refrigerate. It can be served at room temperature or cold, making it a versatile dish for any occasion.

Storing & Reheating

To store the Easy Vegan Potato Salad, place it in an airtight container in the refrigerator where it will keep for about 3 days. If you’d like to enjoy it later, you can freeze it for up to 3 months, though the texture may change slightly upon thawing. To refresh the salad after refrigeration, give it a gentle stir and adjust with a splash of olive oil or lemon juice if it seems dry.

Chef’s Helpful Tips

Avoid overcooking the potatoes as they can become mushy. Aim for fork-tender, then let them steam to fluff up.
If your dressing separates, whisk in a bit more water to bring it back together.
Use fresh herbs; they elevate the dish and impart a wonderful aroma.
For added texture, consider including chopped celery or bell peppers for a delightful crunch.
This potato salad actually gets better over time as the flavors meld, making it an excellent make-ahead option!

This Easy Vegan Potato Salad celebrates both flavor and freshness, and I encourage you to play around with the recipe. Add your favorite spices, switch up the herbs, or even toss in some other veggies for a twist. The possibilities are endless! Enjoy this delightful side at your next gathering or as a comforting snack at home.

Recipe FAQs

Can I make this potato salad ahead of time?

Absolutely! This salad can be made a day in advance, and in fact, the flavors tend to meld beautifully when given a little time. Just store it in an airtight container in the fridge until you’re ready to enjoy it.

What type of potatoes are best for potato salad?

Yukon gold potatoes are ideal due to their creamy texture and buttery flavor. However, red potatoes work well if you prefer a firmer texture. Avoid starchy potatoes like Russets as they can become mushy.

Can I freeze the Easy Vegan Potato Salad?

Yes, you can freeze it. Just be aware that the texture may change a bit upon thawing. If you do freeze it, try adding a splash of olive oil or lemon juice after thawing to refresh the flavors.

How can I make this potato salad gluten-free?

You’re in luck—this Easy Vegan Potato Salad is naturally gluten-free! Just be sure to check that your mustard is gluten-free, and you’re good to go.

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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: Side Dish
Method: Boiling, Mixing
Cuisine: Vegan

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Description

This Easy Vegan Potato Salad features Yukon gold potatoes and a creamy dressing made from cashew and tahini. Perfect for gatherings, it’s both simple to prepare and packed with irresistible flavors that will delight everyone!

Ingredients

Scale

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

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Instructions

In a large pot, combine the cubed potatoes, peeled garlic cloves, and a tablespoon of kosher salt. Fill the pot with water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10-15 minutes until the potatoes are fork tender. Drain the potatoes and return them to the pot. Remove the garlic cloves and cover the pot to let the potatoes steam for an additional 20 minutes.
To prepare the dressing, finely chop the garlic and whisk together the cashew butter, tahini, both types of mustard, honey or maple syrup, olive oil, apple cider vinegar, lemon juice, and the chopped garlic. Incorporate 2 tablespoons of warm water and season with cayenne, salt, and black pepper. If needed, add more water to adjust the dressing consistency.
Pour the dressing over the warm potatoes and add the chopped basil, dill, oregano (if using), and chives. Toss everything together until well mixed. Taste and adjust the seasoning with more salt and pepper if desired. Serve immediately, or refrigerate and serve later at room temperature or chilled.

Notes

For a spicier kick, add more cayenne pepper to taste.
This salad can be made ahead of time and stored in the fridge for up to 3 days.
Feel free to customize the herbs based on your preference.