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 was shining, and the perfect day for a picnic was upon us. As I rummaged through my kitchen for something to bring along, I couldn’t shake the craving for a classic potato salad. But how could I make it vegan, creamy, and delicious? That’s how I stumbled upon my now-favorite recipe for Easy Vegan Potato Salad. This salad, with its vibrant herbs and creamy dressing, offers a delightful twist on a traditional favorite.

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

The beauty of this dish lies in its simplicity and the vibrant flavors that come together so beautifully. With tender Yukon gold potatoes and a creamy, herb-infused dressing, you’ll find that every bite is comfort food at its best. Whether it’s for a summer barbecue, a picnic with friends, or just a weekday meal, this easy vegan potato salad is bound to impress. Plus, it’s super easy to throw together, making it a fantastic choice for anyone who loves delicious food without the hassle. I’m excited for you to try it!

Why You’ll Love This Recipe

Simple & Quick: This recipe takes just about 30 minutes from start to finish, perfect for a last-minute side dish.
Irresistible Flavor: The combination of fresh herbs and a creamy dressing makes each bite bursting with flavor.
Eye-Catching Appeal: The vibrant greens and creamy texture make it a standout dish at any gathering.
Flexible Serving: Serve it warm, chilled, or at room temperature, making it versatile for any occasion.
Diet-Friendly Options: Naturally vegan, this recipe is also gluten-free and packed with plant-based goodness.

Ingredients You’ll Need

3 pounds Yukon gold potatoes, cubed: These potatoes are creamy and buttery in texture, making them perfect for salads. You can substitute with red potatoes if you prefer.
2 cloves garlic, peeled: Adds a nice kick to the dressing. You can use garlic powder in a pinch, but fresh garlic is best for flavor.
Kosher salt and black pepper: Essential for seasoning the potatoes and dressing. Adjust to taste.
2 tablespoons cashew butter (or almond butter): This provides creaminess; you can use tahini as a substitute for a different flavor.
2 tablespoons tahini: Adds a rich, nutty flavor. Feel free to use sun butter if you’re nut-free.
1 tablespoon whole grain Dijon mustard: Provides a bit of tang; regular mustard works too if you don’t have whole grain.
2 teaspoons Dijon mustard: For extra flavor depth; adjust based on your personal preference.
1 teaspoon honey or maple syrup: Balances the tanginess; use maple syrup for a strictly vegan option.
1/3 cup extra virgin olive oil: Adds richness and helps emulsify the dressing. You can substitute with avocado oil if you prefer.
2 tablespoons apple cider vinegar: This adds a zesty bite. Lemon juice can be used for a different flavor profile.
Juice of 1/2 a lemon: Brightens up the dish. Always go fresh for the best flavor.
1/4-1/2 teaspoon cayenne pepper: Adds a subtle heat. Feel free to adjust based on your spice preference.
1/2 cup fresh basil, chopped: Provides a fresh, aromatic touch. Substitute with parsley if you’re not a basil fan.
1/4 cup fresh dill, chopped: Complements the potatoes wonderfully. Use dried dill in a pinch, but fresh is best.
2 tablespoons fresh oregano, chopped (optional): Adds a Mediterranean flair; leave out if you prefer.
2 tablespoons chopped fresh chives: A lovely finishing touch; you can use green onions as an alternative.

How to Make Easy Vegan Potato Salad

Boil the Potatoes: Start by placing the cubed Yukon gold potatoes and peeled garlic cloves in a large pot. Cover with water and add a tablespoon of kosher salt. Bring to a boil over high heat. Reduce the heat to medium and let it simmer for about 10-15 minutes until the potatoes are just fork-tender. Drain them well.
Steam the Potatoes: Return the potatoes to the hot pot, remove the garlic cloves, and cover the pot to let them steam for another 20 minutes. This extra step helps to make them fluffy!
Prepare the Dressing: While the potatoes are steaming, finely chop the garlic. In a separate bowl, whisk together the cashew butter, tahini, both mustards, honey (or maple syrup), olive oil, apple cider vinegar, lemon juice, and the chopped garlic. If the dressing looks too thick, add 2 tablespoons of warm water to help smooth it out. Don’t forget to season with cayenne, salt, and black pepper.
Combine the Ingredients: Once the potatoes are done steaming, pour the dressing over the warm potatoes. Add in the chopped basil, dill, oregano (if using), and chives. Gently toss everything together until well combined. Taste and adjust seasoning to your liking.
Chill and Serve: You can serve the potato salad warm, or if you prefer, cover it and place it in the fridge to chill. It’s delicious at room temperature or cold, and it keeps well in the fridge for up to three days!

Storing & Reheating

To preserve your easy vegan potato salad, store it in an airtight container in the fridge for up to three days. At room temperature, it’s best enjoyed within 2 hours to maintain freshness. You can freeze the salad for up to three months if needed, but note that the texture may change upon thawing. If you choose to reheat it, a quick spin in the microwave for 30-60 seconds should do the trick, but it can also be enjoyed cold.

Chef’s Helpful Tips

Avoid overcooking the potatoes to keep them firm, not mushy.
For even creamier dressing, blend the ingredients in a food processor instead of whisking.
Try adding other veggies like diced red bell pepper or celery for an extra crunch.
Adjust the amount of mustard for sweetness and tang as per your palate.
Prepare it the day before; the flavors meld beautifully overnight!

There’s something so comforting about this easy vegan potato salad. It’s creamy, herby, and just bursting with flavor. The best part is that you have the freedom to customize it exactly to your liking. Whether you’re sharing it with loved ones or treating yourself, you know it’s something wholesome and delightful. So why not give it a try? I can’t wait to hear how it turns out for you!

Recipe FAQs

Can I make this potato salad ahead of time?

Absolutely! This easy vegan potato salad actually tastes even better after chilling for a few hours or overnight. Just keep it stored in an airtight container in the fridge.

What can I substitute for cashew butter?

If you’re not a fan of cashew butter or need a nut-free option, almond butter works well. You could also use tahini for a different flavor profile.

How spicy is the cayenne in the dressing?

The cayenne pepper adds a subtle heat but is adjustable. Start with 1/4 teaspoon if you’re sensitive to spice, and then add more if you prefer it spicier.

Can I use different herbs in this salad?

Definitely! Feel free to switch up the herbs based on your personal preferences. Fresh parsley, cilantro, or even mint could bring a delicious twist!

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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: Salad
Method: Boiling and Mixing
Cuisine: Vegan

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Description

This Easy Vegan Potato Salad is packed with flavor from Yukon gold potatoes, fresh herbs, and a creamy dressing. It’s simple to prepare, making it an ideal dish for a quick dinner or a healthy side at gatherings.

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

Place the potato cubes and garlic cloves in a large pot filled with water and a tablespoon of salt. Bring the water to a boil over high heat, then reduce to medium heat and simmer for 10-15 minutes until fork tender. Drain the potatoes and return them to the pot, removing the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.
Meanwhile, prepare the dressing by finely chopping the garlic. In a bowl, whisk together the cashew butter, tahini, both types of mustard, honey, olive oil, apple cider vinegar, lemon juice, and chopped garlic. Add 2 tablespoons of warm water and season with cayenne, salt, and pepper. Adjust with more water if the dressing separates.
Pour the dressing over the warm potatoes and add the chopped basil, dill, oregano, and chives. Toss everything together well and adjust seasoning to taste. Serve warm, or cover and refrigerate for serving at room temperature or cold. Store leftovers in the fridge for up to 3 days.

Notes

Feel free to substitute any herbs based on your preference. Other great options could be parsley or cilantro.
This salad can be enjoyed warm, cold, or at room temperature, making it versatile for any meal.
Adjust the level of cayenne pepper to suit your spice preference.