Name: Easy Vegan Potato Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 3 pounds Yukon gold potatoes, cubed; 2 cloves garlic, peeled; kosher salt and black pepper; 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; 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

Jump to Recipe · Leave a Review

The warm weather calls for something special, doesn’t it? This Easy Vegan Potato Salad is the perfect dish to help you gather around the table with family and friends. Imagine creamy Yukon gold potatoes bathed in a tangy, flavorful dressing that’ll transport your taste buds to a sunny picnic. This recipe not only offers delightful flavors but also nutritious ingredients, making it a fantastic addition to any meal. It’s completely plant-based, friendly on your wallet, and downright easy to whip up.

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 remember the first time I made this potato salad for a potluck. I was nervous, unsure how everyone would react to a vegan dish. To my surprise, it was the first one to disappear! People kept asking for the recipe, which sealed the deal for me! Now, I make this beautiful salad for everything, from family gatherings to lazy weekends at home. Trust me, once you taste it, you’ll want to share it with everyone you know!

Why You’ll Love This Recipe

Simple & Quick: With just a handful of ingredients, you can have this salad ready in no time!
Irresistible Flavor: The combination of creamy cashew butter, tangy mustards, and fresh herbs creates a mouthwatering experience.
Eye-Catching Appeal: Vibrant colors from the herbs and potatoes make it a stunning centerpiece for your table.
Flexible Serving: Perfect as a side dish at summer barbecues, family dinners, or even as a light lunch!
Diet-Friendly Options: Completely vegan, and adaptable for gluten-free diets, making it a crowd-pleaser.

Ingredients You’ll Need

3 pounds Yukon gold potatoes, cubed: Creamy and buttery, Yukon golds are the best choice for a satisfying bite.
2 cloves garlic, peeled: Adds a subtle depth to the flavor.
Kosher salt and black pepper: Essential for enhancing the dish’s natural flavors.
2 tablespoons cashew butter (or almond butter): This ingredient adds creaminess and a nutty flavor.
2 tablespoons tahini: Another layer of richness that complements the other ingredients beautifully.
1 tablespoon whole grain dijon mustard: The whole grain variant gives an exciting texture!
2 teaspoons dijon mustard: For that zesty punch.
1 teaspoon honey or maple syrup: A touch of sweetness to balance the flavors.
1/3 cup extra virgin olive oil: Brings all the components together while adding richness.
2 tablespoons apple cider vinegar: A bit of tanginess that brightens the salad.
Juice of 1/2 a lemon: Freshness at its best!
1/4-1/2 teaspoon cayenne pepper: Optional, but it adds a delightful kick.
1/2 cup fresh basil, chopped: Offers a fragrant, herbaceous note.
1/4 cup fresh dill, chopped: An absolute must for that classic potato salad flavor.
2 tablespoons fresh oregano, chopped (optional): Adds a subtle earthiness.
2 tablespoons chopped fresh chives: A lovely finishing touch with a mild onion flavor.

How to Make Easy Vegan Potato Salad

Boil the Potatoes: Place the cubed Yukon gold potatoes and peeled garlic cloves in a large pot, then fill it with water until the potatoes are well covered. Add a tablespoon of salt, and bring everything to a boil over high heat. Once boiling, reduce to medium heat and let the potatoes simmer for about 10-15 minutes or until they are just fork-tender. Drain the potatoes and return them to the hot pot. Remove the garlic cloves and cover the pot for an additional 20 minutes to allow the residual heat to lightly steam the potatoes.
Make the Dressing: While the potatoes are steaming, finely chop the reserved garlic. In a mixing bowl, whisk together 2 tablespoons cashew butter, 2 tablespoons tahini, 1 tablespoon whole grain dijon mustard, 2 teaspoons dijon mustard, and 1 teaspoon honey or maple syrup. Slowly add 1/3 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, and the juice of half a lemon. Incorporate the freshly chopped garlic as well. If the dressing looks like it’s separating, add in 2 tablespoons of warm water to bring it back together. Season nicely with cayenne pepper, kosher salt, and black pepper to build flavor.
Combine and Serve: Pour the delightful dressing over the warm potatoes and gently fold in the fresh basil, dill, oregano, and chives until well combined. Taste your creation and adjust the seasoning as you desire. You can serve it warm right away or cover it and let it chill in the refrigerator. This salad works beautifully at room temperature or cold. It can be stored in the fridge for up to 3 days—if it lasts that long!

Storing & Reheating

For optimal flavor and texture, store your Easy Vegan Potato Salad in an airtight container in the refrigerator for up to 3 days. If you expect leftovers, enjoy them at room temperature for the best taste. If you wish to freeze it, portion it into freezer-safe bags, and store for up to 3 months. When reheating, place it back into the fridge overnight, then enjoy it cold, as the flavors will meld beautifully. You might find that the texture changes slightly, but don’t worry—just give it a good stir and a drizzle of olive oil to refresh!

Chef’s Helpful Tips

Check for doneness: To ensure the potatoes are just right, they should be tender but not mushy.
Dressing balance: Make sure to taste your dressing as you go; feel free to tweak the acidity or sweetness levels based on your preference!
Enjoy it your way: This salad is super versatile! Feel free to add in other veggies, like diced bell peppers or cucumbers, for extra crunch.
Season to perfection: Be generous with your herbs! Fresh spices elevate the dish and provide a pop of color.
Make ahead: This salad keeps well in the fridge and is perfect for meal prep! Just stir before serving.

As you gather your ingredients and pull out your mixing bowl, remember that making this Easy Vegan Potato Salad is not just about combining flavors—it’s about creating something delightful to share with those you love. The versatility and vibrant flavors make it a cherished favorite, perfect for any occasion.

When you try out this recipe, take a moment to share it with friends and family. You just might inspire them to recreate this delicious dish in their own kitchens. Enjoy every bite!

Recipe FAQs

Can I use any type of potatoes for this vegan potato salad?

While Yukon gold potatoes provide a creamy texture and rich flavor, you can certainly use red potatoes or russets. Just be mindful that they may alter the final taste and texture slightly!

How can I make this potato salad gluten-free?

This recipe is naturally gluten-free! Just ensure that the mustard brands you use are gluten-free certified, as some may contain gluten.

What can I substitute for cashew butter if I have allergies?

If cashew butter isn’t suitable for you, almond butter works just as well. You can also use sunflower seed butter for a nut-free alternative, but keep in mind the taste will slightly differ.

How do I make this salad ahead of time for a gathering?

Feel free to make the salad a day in advance to allow the flavors to meld beautifully in the fridge. Just give it a quick stir before serving, and it’s ready to impress!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Easy Vegan Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Salads
Method: Boiling and Mixing
Cuisine: Vegan

Print Recipe

Description

This Easy Vegan Potato Salad brings together the goodness of Yukon gold potatoes, fresh herbs, and a creamy dressing, making it perfect for a quick meal or gathering. It’s simple to prepare and bursting with flavor, ensuring it’s a hit for any occasion.

Ingredients

Scale

3 pounds Yukon gold potatoes, cubed
2 cloves garlic, peeled
kosher salt and black pepper
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
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

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, add the cubed potatoes, garlic cloves, and a tablespoon of salt, then fill with water. Boil over high heat, then reduce to medium and simmer for 10-15 minutes until just fork tender. Drain and return the potatoes to the pot. Remove the garlic cloves, cover, and let the potatoes steam for another 20 minutes.
While the potatoes steam, prepare the dressing. Finely chop the garlic and whisk together the cashew butter, tahini, both mustards, honey or maple, olive oil, vinegar, lemon juice, and chopped garlic. Add warm water, and season with cayenne, salt, and pepper. Adjust consistency as needed.
Pour the dressing over the warm potatoes and add chopped basil, dill, oregano, and chives. Toss well to combine, taste, and adjust salt and pepper as desired. Save some for warm serving or refrigerate for later servings. Can be enjoyed at room temperature or cold.

Notes

This salad can be made ahead of time and stored in the fridge for up to 3 days.
Adjust the herbs according to your preference for a unique flavor.
For a spicier kick, increase the cayenne pepper.