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The best Simple Vegan Potato Salad…classic potato salad made healthier, mayo-free, and extra creamy. The creamy cashew dressing includes a mix of both cashew butter and tahini for the perfect blend of flavor. There’s also whole-grain dijon, garlic, and of course, plenty of garden-fresh herbs. The taste is similar to a traditional potato salad but better, with a creamy, buttery texture and herby, garlic flavor. The sea salt on top just seals the deal. Since there’s no mayo, there is also no concern for allowing this to sit out at summer picnics and BBQs. Most importantly…it’s all-around delicious!
I never really thought I would say this, but potato salad is really where it’s at. I’ve realized it can actually be so delicious.
Growing up, my family wasn’t the potato salad eating type. I know that a creamy potato salad is a pretty classic summer side at most BBQs and backyard gatherings, but it wasn’t something my family ever served. Because of that, I just assumed that potato salad was gross.
And to be very honest, I do think that most potato salads are not really my thing. Cold potatoes tossed in a heavy mayo-based dressing, just isn’t my cup of tea. But again, I know there are many people who love potato salad.
Because of that, I allowed my brother and sister-n-law (hi Bren and Lyn’s) to convince me to make a potato salad recipe. But their twist? Make it vegan.
They both love the potato salad that Lyndsie often makes, so I decided it was time I create my own recipe. And the verdict?
Well, let’s just say I never knew I could love potato salad. But you guys I do. I really love this simple vegan potato salad. Even my parents, who have always looked down on these particular types of spuds, agreed that this is really good.
Promise it doesn’t disappoint. It’s just as creamy as traditional potato salad, just healthier and tastier.
Let’s start with the potatoes
First things first, start with the potatoes. Yukon golds are my favorite for this. They’re creamier and butterier than all the rest. I find they make a really delicious salad.
I boil the potatoes until they are just fork-tender. Then I drain them and add them right back to the hot pot, cover, and steam the potatoes. Cooking the potatoes this way yields the perfect creamy, but not overcooked potato.
Moving onto the dressing, it really is the secret
I can’t say enough wonderful things about this dressing. It is very unique, but in the most delicious way.
I use a mix of cashew butter and tahini to create a creamy dressing that mimics mayo. You can use just cashew butter, or just tahini if you prefer. But I love the combination of the two for the best flavor and creaminess factor. It’s just slightly nutty, yet buttery and garlicky at the same time.
And the whole grain dijon brings in even more flavor.
Now the herbs
Also very important. I use fresh basil, dill, chives, and oregano, but use your favorite mix of herbs. I will say that dill is especially delicious and pretty classic in a potato salad.
And that’s really it. Very simple and quick to create, yet we found this to be so delicious weather eaten warm or cold. What’s also great is that you can make this well in advance, making it perfect for low-key summer entertaining. It goes with everything and anything, so a great recipe to keep handy all summer long!
Looking for other summer side dish recipes? Here are a few ideas:
Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
Corn, Tomato, and Avocado Chickpea Salad
Greek Watermelon Feta Salad with Basil Vinaigrette
Melon Basil Burrata Salad with Crispy Prosciutto
Lastly, if you make this Simple Vegan Potato Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
The Best Simple Vegan Potato Salad
Servings: 8
Calories Per Serving: 275 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
- 1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes. 2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together. 3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.
Loved this potato salad and a nice change from the standard one. I used the potatoes I had available and will plan for Yukon Gold the next time. The ones I used got a bit mushy but the flavour was still there. Thank you, Teigan!
Hey Kate,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
Our daughter is allergic to all nuts. What can we substitute? Looks delicious!
Hey Laura,
You can use extra tahini in place of the cashew butter. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
Great recipe Teigan! This would make a great salad dressing too, and would work for broccoli salad as well.
Hey Amy,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
I’ve also used sunflower seed butter and tahini to replace any nuts and it turns out amazing!
Tried this today and WOW. So amazing. The flavors kept coming after the initial bite. love that this is no mayo too.
Hey Rebecca,
Wonderful! Thanks a bunch for giving this recipe a go, I am so glad it was enjoyed. Have the best weekend:) xTieghan
so when you stay to steam the potatoes after you have drained them – they just go in hot empty pot with lid for 20 minutes and that the pot was so hot it steams them? thanks so much
Hey Trish,
Yes, that is correct. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Honey isn’t vegan. It’s an animal byproduct.
Hey Chrissy,
Thanks so much for posting this out, you will note that because of this, I also give maple syrup as a vegan substitute. I hope you love this recipe! xTieghan
The point is that if you advertise something as a “vegan recipe” you shouldn’t include honey at all. Honey is listed multiple times throughout the post never indicating that if you follow the recipe as suggested it isn’t actually vegan. To call this a vegan recipe, all mentions of honey should be deleted, and just make it with maple syrup.
Not everyone, including new vegans, knows that honey is not vegan.
If you’re insistent on including honey in your post, just call it vegetarian potato salad that can be made vegan so at least the post is accurate.
I have a nut allergy. Do you think this would be ok with the nut butter omitted or should I sub with a seed / chickpea butter? Thanks!!
Hey Kales,
I would use additional tahini in place of the nut butter. I hope you love the recipe, please let me know if you give it a try! xTieghan
I also have a nut allergy and just used all tahini! It was delicious!
Hey Steph,
Wonderful! Thanks a bunch for giving this recipe a go, I am so glad it was enjoyed. Have the best weekend:) xTieghan
Again – honey is definitely not vegan
Hey!
Thanks for pointing this out, as you can see I have listed maple syrup as a vegan option with the honey:) I hope you love the dish! xTieghan
Planning on making this beautiful salad for our Father’s Day celebration. Did you peel the potatoes or leave the peel on?
Thank you for posting such awesome photos. Every single picture inspires me!
Hey Sandra,
I left the skin on the potatoes. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
The dressing sounds fantastic. I’m going to use almond butter and instead of potatoes I’m going to use garnet yams which have a higher nutritional value. It’s on the menu for dinner tonight. Can’t wait.
Thanks Linda! Let me know if you give the recipe a try!! xTieghan
Can you substitute baby red potatoes?
Hey there,
Sure, those would also work well for you. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
Yum, I can’t wait to make this!! Do you think almond butter could sub for the cashew butter? I always have almond butter on hand so it’s easier than buying another ingredient. Thanks!
Hey Molly,
Yes, almond butter will also work here. I hope you love this recipe, please let me know if you give it a try! xTieghan
I’m hoping you get a reply as I would like to know if Almond butter can be substituted
Hey Marina,
Sure, almond butter will also work here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Yum!!! This looks so good! And perfect for summer barbecues. Do you have any recommendations for a substitute to the cashew butter? I have a big food sensitivity to cashews, so just curious!
Hey Sydney,
You could use extra tahini in place of the cashew butter. I hope you love this recipe, please let me know if you have any other questions! xTieghan
Tieghan, this sounds wonderful!! What would be your thoughts on doing this with cauliflower instead of potatoes? I love potatoes but can’t have them on my diet right now so was thinking of using baked cauliflower in place of the potatoes. Do you think the cauliflower would stand up to the dressing? I know the texture would be totally different but that dressing sounds divine!!
Hey Lisa,
I don’t see why this wouldn’t work with cauliflower! I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
This looks so good! I absolutely despise mayo and therefore tend to not like most potato salads. I can’t wait to try this recipe.
Thanks Staci! Let me know if you give the recipe a try! xTieghan
When steaming the potatoes- is the stove still on or do you shut off the heat?
Hey Renee,
You will definitely want to have your stove top off at that point. I hope you love this recipe, please let me know if you give it a try! xTieghan
I don’t know why you said you don’t have to worry about mayo becoming warm .
That was in the days when mayo was home made…
Now the eggs are pasturized in commercial mayo and there are so many preservatives etc it helps to keep the potatoes and whatever from spoiling… same with commercial tartar sauce … of course if you make your own sauce and have raw eggs in it that is a dif story
Hey Pat,
If I were to use mayo, I would opt for something less commercial and with no or very little preservatives, which is where this comment stems from. I hope this makes sense. Let me know if you give the recipe a try! xTieghan
I agree with your opinion. It puzzles me, though, how many people get sick after eating potato salads left unrefrigeated at outdoor gatherings.