Description
This Easy Vegan Potato Salad is a delicious blend of Yukon gold potatoes, fresh herbs, and a creamy dressing. Perfect for gatherings or light meals, it offers simple prep and irresistible flavor.
Ingredients
Scale
- 3 pounds Yukon gold potatoes, cubed
- 2 cloves garlic, peeled
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tablespoons cashew 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, peeled garlic cloves, and salt. Fill with water and bring to a boil over high heat.
- Once boiling, reduce heat to medium and simmer for 10-15 minutes until potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Remove the garlic cloves and cover the pot to let the potatoes steam for another 20 minutes.
- While the potatoes are steaming, prepare the dressing. Finely chop the garlic and mix with cashew butter, tahini, both mustards, honey or maple, olive oil, apple cider vinegar, lemon juice, and the chopped garlic in a bowl. Whisk until smooth.
- If the mixture is too thick, add warm water to adjust the consistency. Season with cayenne, salt, and pepper to taste.
- Pour the dressing over the warm potatoes and add chopped basil, dill, oregano, and chives. Toss to combine.
- Taste and adjust seasoning if necessary. Serve warm, or refrigerate and serve chilled.
Notes
For a spicier kick, increase the amount of cayenne pepper to your preference.
The potato salad can easily be stored in the fridge for up to 3 days and is great served cold.
Feel free to substitute the herbs based on your preference or what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg