Name: Easy Vegan Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3 pounds Yukon gold potatoes, cubed; 2 cloves garlic, peeled; kosher salt and black pepper to taste; 2 tablespoons cashew butter; 2 tablespoons tahini; 1 tablespoon whole grain dijon mustard; 2 teaspoons dijon mustard; 1 teaspoon honey or maple syrup; 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

Description

This Easy Vegan Potato Salad features Yukon gold potatoes, a creamy dressing, and fresh herbs, making it a delicious, healthy option for any meal. Perfect for potlucks or a refreshing side dish!

Ingredients

Scale

3 pounds Yukon gold potatoes, cubed
2 cloves garlic, peeled
kosher salt and black pepper to taste
2 tablespoons cashew butter
2 tablespoons tahini
1 tablespoon whole grain dijon mustard
2 teaspoons dijon mustard
1 teaspoon honey or maple syrup
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

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Instructions

Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot. Fill with water and bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 minutes until the potatoes are just fork tender. Drain potatoes and return to the hot pot, removing garlic cloves, then cover and let steam for another 20 minutes.
While the potatoes steam, prepare the dressing. Finely chop the garlic. Whisk together cashew butter, tahini, both mustards, honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. Adjust consistency as needed with more water.
Pour the dressing over the warm potatoes. Add the chopped basil, dill, oregano, and chives. Toss to combine and adjust salt and pepper to taste. Serve warm or refrigerate to serve at room temperature or cold.

Notes

For added flavor, try using roasted garlic instead of raw for the dressing.
Feel free to swap the herbs based on what you have on hand—parsley, chervil, or thyme can also work!
This salad can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg