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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg