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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!
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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 a vegan potato salad recipe.
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 and the perfect side.
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, even vegan mayo. 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 whether eaten warm or cold. What’s also great is that you can make this well in advance in a large bowl, 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is soooo gooood!! Actually the best potato salad I’ve eaten! I made this with honey so it was vegetarian. The dressing is phenomenal. I served it slightly warm, but it is actually better served cold the next day as to allow the flavors to meld together. This will definitely be something I make again and will be my go to for potlucks. Thank you Tieghan!
Hey Karen,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Made this for a potluck and many people wanted your recipe The sauce was delishes. I couldn’tfind raw cashews but roasted, unsalted was still tasty.
Hey Dana,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
I’ve made this 3 times now. Its AMAZING. The sauce is so good. I never thought to add olive oil or cashews to a tahini lemon dressing, and they really make it taste incredible. Thanks for this recipe, I adore it!!! I plan to put this sauce on a buddha bowl soon…
Hey Drea,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I do NOT like vegan food. And I start with that so that any fellow skeptics out there know that this is still an incredibly satisfying recipe!!!! This is the first time I’ve needed to cook something for folks that are vegan, and I use Tieghan’s recipes so much that this was the first place I thought to search. This recipe is really simple, and absolutely delicious!! It’s very different from the typical potato salad I’m used to and it has a nice tangy flavor. I’m usually not a huge fan of nutty flavors but this recipe balances very well with the mustard. I’m super satisfied with how this turned out and would absolutely make it again! Thanks for sharing this recipe!!
Hi Juju,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Tried this for lunch today. I mixed with sweet potato and added roasted pepitas on top 🙂 it came out as a great lunch for my fiance and I. Thanks !
Hey Virginie,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Is there any substitute for the tahini? I have a sesame allergy and can’t use tahini but I’d love to try this recipe!
Hey Nicole,
You could use a vegan mayo in place of the tahini. I hope you love the recipe, please let me know if you have any other questions! xTieghan
As with all of your recipes, this one is yet again a HIT! So so good and easy to make. You are truly the queen of sauces, dips, and dressings. 😛
I’ve made this many times with unsweetened sunflower seed butter to replace nut butter, used whatever herbs I have on hand, and this is absolutely delicious. Even made the dressing a few time for salads. 😉
Hey Lori,
Wonderful! Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great weekend! xTieghan
Not a traditional potato salad fan either. Made it directly after it was posted for a bbq! Delicious! even better the second day after all the herbs meld! Did you change the recipe after initially posting? Originally the recipe noted how to make the cashew butter (soaking raw cashews, food processor, etc.). Thank you!
Hey Jaime,
Thanks so much for giving this recipe a try, sorry I never had a homemade recipe for the cashew butter, but here is the link for the one I use:
https://hivebrands.com/products/maisie-janes-organic-creamy-cashew-butter?variant=34663378649224¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=CjwKCAjwuvmHBhAxEiwAWAYj-OQKWMyoLd1q55KftbTFuQwS-iRTLDdA0HSbrgapqy6V2472anhNWBoCSWUQAvD_BwE
Please let me know if you have any other questions! xTieghan
Holy Smokes – this is so delicious! My husband asked if I would make him potato salad (I’m not a mayo person and I’ve never made it before) and lemme tell ya, I’m so glad I found this one!
I halved the recipe and wish I didn’t! Can’t wait to have this with dinner tonight. So good!!
Hey Kaylee,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Fantastic-new fav!! Sent to my vegan son and fiancé and they loved it and have brought it to many a summer BBQ. I also love it and will enjoy always! I am a foodie and the way the ingredients play upon each other is so delightful…
Hey Barbara,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Made this recipe yesterday to enjoy today…JULY 4TH!!
But of course we had to give it a taste test before we refrigerated the finished dish.
The creamy sauce is not only delicious with the potatoes, but we tried it with corn tortillas and on celery sticks.
I mean, if you don’t want to use the dressing in the potato salad, use it as a dip!!!
DELICIOUS!!!!
Hey Debs,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
Just made this, the flavors are incredibly delicious and creamy! I suck at boiling potatoes just right so this became a half-mashed potato dish instead but whatever! Also didn’t have any herbs except cilantro so that’s all that went in. It’s all good, still mighty yummy lol. Thank you for this recipe I was able to discover more ways to use my nut butter and honey mustard.
Hey Yuki,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
Love, love this recipe. One question. Do you use raw garlic for the dressing or the garlic that was cooked with the potatoes??
I used raw which means I used a total of 4 cloves not 2.
Hey Kimberly,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! You are going to use the garlic that was cooked with the potatoes. xTieghan
Hi Tieghan!
This looks amazing! I have a nut allergy in the family. Is there a good substitute for the nut butter?
Thank you!
Hey Lindsay,
You could use tahini in place of the nut butter. I hope you love the recipe, please let me know if you give it a try! xTieghan
Although mine didn’t look as picture perfect the taste was spot on! I think maybe I overcooked the potatoes just a bit but I’ll be giving it a try again. This is a great recipe!
Hey there,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
Looking at making this because I love the idea of potato salad with no mayo!! Could you use dried herbs? If so, what would the conversion be? Thanks!
Hey AnneMarie,
Sure, dried herbs would work just fine here. Typically you would use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. I hope you love this dish, please let me know how it turns out! xTieghan