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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg