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 (optional); 2 tablespoons chopped fresh chives

Description

This Easy Vegan Potato Salad is packed with flavor and made with simple ingredients like Yukon gold potatoes, fresh herbs, and a creamy tahini dressing. It’s perfect for a quick dinner, healthy meal, or a delightful side dish that everyone will love.

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 (optional)
2 tablespoons chopped fresh chives

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Instructions

In a large pot, combine the cubed potatoes, garlic cloves, and a tablespoon of salt with water. Bring to boil over high heat, then reduce to medium and simmer for 10-15 minutes until the potatoes are fork tender. Drain and return potatoes to the hot pot, removing the garlic cloves. Cover and let steam for an additional 20 minutes.
To prepare the dressing, finely chop the garlic and whisk together cashew butter, tahini, both types of mustard, honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons of warm water and season with cayenne, salt, and pepper. Adjust consistency with more water if needed.
Pour the dressing over the warm potatoes. Add in the chopped basil, dill, oregano, and chives, tossing well to combine. Taste and adjust seasoning if necessary. Serve warm or refrigerate for later, serving at room temperature or chilled.

Notes

This salad can be made a day ahead, allowing flavors to meld beautifully.
For a spicier kick, increase cayenne pepper to taste.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 2g
Sodium: 420mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg