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; 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; 2 tablespoons chopped fresh chives

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When it comes to classic side dishes, potato salad often takes center stage. It’s creamy, comforting, and packed with flavor, making it a staple at picnics and barbecues. Whether you’re hosting friends for a summer cookout or looking for an easy addition to your weeknight dinner, this Easy Vegan Potato Salad checks all the boxes. The combination of Yukon gold potatoes, vibrant herbs, and a creamy dressing creates an irresistible dish that will leave everyone asking for seconds.

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

What makes this potato salad stand out is not just its delightful taste but also the simplicity of its preparation. You don’t need to be a culinary expert to whip it up! With just a few ingredients and a little bit of love, you can impress your family and friends with a dish that feels both indulgent and healthy. Trust me, once you try this easy vegan twist on a classic, you may never go back to the store-bought versions again!

Why You’ll Love This Recipe

Simple & Quick: You can have this delicious potato salad ready in under 30 minutes!
Irresistible Flavor: The blend of fresh herbs and creamy dressing makes every bite a taste sensation.
Eye-Catching Appeal: The vibrant colors make it a feast for the eyes as well as the stomach.
Flexible Serving: Perfect for potlucks, barbecues, or just a delightful dinner at home.
Diet-Friendly Options: Completely vegan and easily adaptable for gluten-free diets.

Ingredients You’ll Need

3 pounds Yukon gold potatoes, cubed: Their creamy texture makes them perfect for salads. You can substitute with red potatoes if you prefer a firmer bite.
2 cloves garlic, peeled: Adds a fragrant kick. If you’re not a fan of raw garlic, you can roast the cloves for a milder flavor.
Kosher salt and black pepper: Essential for seasoning. Adjust to taste for the best flavor.
2 tablespoons cashew butter (or almond butter): Used for creaminess; cashew butter provides a rich flavor, while almond butter can work well too.
2 tablespoons tahini: A creamy complement that adds depth; look for smooth tahini for the best texture.
1 tablespoon whole grain Dijon mustard: Gives a subtle tang; you can use regular Dijon if you prefer.
2 teaspoons Dijon mustard: For extra flavor; mixing both types adds complexity.
1 teaspoon honey or maple syrup: A touch of sweetness balances the tartness; use maple syrup for a vegan option.
1/3 cup extra virgin olive oil: Provides a luscious, rich dressing; high-quality olive oil is worth it here.
2 tablespoons apple cider vinegar: Adds acidity; you can substitute with white wine vinegar if needed.
Juice of 1/2 a lemon: Fresh juice brightens up the dish; use a whole lemon for an even zestier salad!
1/4-1/2 teaspoon cayenne pepper: For a hint of heat; adjust to your spice preference.
1/2 cup fresh basil, chopped: Fresh basil brings a fragrant aroma; feel free to swap with parsley if desired.
1/4 cup fresh dill, chopped: An aromatic herb that pairs well with potatoes; if you don’t like dill, leave it out!
2 tablespoons fresh oregano, chopped (optional): Adds earthiness; only include it if you love oregano.
2 tablespoons chopped fresh chives: Adds a mild onion flavor; scallions can be a nice alternative if you don’t have chives.

How to Make Easy Vegan Potato Salad

Cook the Potatoes: Place the cubed Yukon gold potatoes, peeled garlic cloves, and a tablespoon of kosher salt in a large pot. Fill it with water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, until fork-tender. Drain and return the potatoes to the hot pot, removing the garlic cloves. Cover and let them steam for another 20 minutes; this helps them become perfectly tender without becoming mushy.
Prepare the Dressing: While the potatoes are steaming, finely chop the garlic. In a mixing bowl, whisk together the 2 tablespoons of cashew butter, tahini, both mustards, honey (or maple syrup), extra virgin olive oil, apple cider vinegar, lemon juice, and the chopped garlic. Add 2 tablespoons of warm water to this mixture and season with cayenne pepper, salt, and black pepper. If it looks separated, don’t worry! Add a bit more water to combine everything nicely.
Combine Everything: Once the potatoes have finished steaming, pour that luscious dressing over the warm potatoes. Add the fresh basil, dill, oregano (if using), and chives. Toss everything together gently to ensure all the potatoes are well-coated and the herbs are evenly distributed. Give it a taste and adjust the salt and pepper to your liking. You can serve it warm right after mixing, or for a refreshing twist, cover it and refrigerate for a few hours. It can be enjoyed cold or at room temperature. This dish is good in the fridge for about three days!

Storing & Reheating

To keep your Easy Vegan Potato Salad fresh, store it in an airtight container in the refrigerator. It will stay good for up to three days. If you want to keep it longer, consider freezing it; however, texture changes may occur, so aim to consume it within three months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and give it a gentle stir to revive its flavors.

Chef’s Helpful Tips

Ensure the potatoes are cut evenly for uniform cooking.
For a creamier texture, allow the potatoes to cool slightly before adding the dressing.
If you prefer a more tangy flavor, feel free to add extra lemon juice or vinegar.
Customize this salad by adding veggies like celery or bell peppers for crunch.
This salad tastes even better the next day, as the flavors have time to meld!

With all these elements in play, this Easy Vegan Potato Salad is bound to become a favorite in your kitchen. It boasts vibrant flavors, hearty ingredients, and the comfort that only a potato dish can provide. Don’t hesitate to play around with the ingredients; who knows what delightful variations you might discover?

Recipe FAQs

Can I use other types of potatoes?

Absolutely! While Yukon gold potatoes are creamy and flavorful, red potatoes or even fingerlings work well, too. The main thing is to choose a waxy potato variety for the best texture.

How can I make this potato salad lower in calories?

You can reduce the amount of olive oil or substitute some of it with vegetable broth for a lighter dressing. Alternatively, using thicker plant-based yogurts can create a creamy texture without the extra calories.

Can I add other ingredients to this salad?

Definitely! Feel free to adapt the recipe with your favorites, such as diced pickles, olives, or even cooked green beans for added crunch and flavor. This recipe is very flexible.

How do I enhance the flavor of the leftovers?

After a day in the fridge, flavors can mellow. Stir in a bit more lemon juice, herbs, or even a splash of vinegar to refresh the salad before serving again. Enjoy experimenting!

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Easy Vegan Potato Salad

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Author: Peter
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 is packed with flavor from creamy cashew butter and fresh herbs. Quick to prepare, it’s ideal for summer gatherings or a simple meal.

Ingredients

Scale

3 pounds Yukon gold potatoes, cubed
2 cloves garlic, peeled
kosher salt and black pepper to taste
2 tablespoons cashew 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
2 tablespoons chopped fresh chives

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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 just fork tender. Drain potatoes and return to the pot, removing garlic cloves. Cover and let steam for another 20 minutes.
For the dressing, finely chop the garlic. In a bowl, whisk together cashew butter, tahini, both mustards, honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons of warm water to adjust consistency, then season with cayenne, salt, and pepper.
Pour the dressing over the warm potatoes and add basil, dill, oregano, and chives. Toss well to combine, taste, and adjust seasoning if needed. Serve warm or refrigerate for later use.

Notes

For a creamier texture, add more cashew butter or tahini to the dressing.
This salad can be served warm, at room temperature, or cold, making it perfect for picnics.
Store leftovers in the refrigerator for up to 3 days.