Description
This Easy Vegan Potato Salad is a delightful blend of Yukon gold potatoes, fresh herbs, and a creamy dressing, making it perfect for warm gatherings or quick meals. Enjoy its fresh flavor that’s sure to impress anyone looking for a tasty, homemade dish!
Ingredients
Scale
- 3 pounds Yukon gold potatoes, cubed
- 2 cloves garlic, peeled
- kosher salt and black pepper to taste
- 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 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
Instructions
- Place the cubed potatoes, garlic cloves, and a tablespoon of salt in a large pot. Fill with water and bring to a boil over high heat.
- Once boiling, reduce heat to medium, and simmer for 10-15 minutes until the potatoes are fork-tender. Drain the potatoes and return them to the hot pot, removing the garlic cloves.
- Cover the pot and let the potatoes steam for an additional 20 minutes.
- While the potatoes are steaming, prepare the dressing. Finely chop the garlic and whisk together cashew butter, tahini, both mustards, honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons of warm water and season with cayenne, salt, and pepper. Adjust with more water if necessary.
- Pour the dressing over the warm potatoes and add basil, dill, oregano, and chives. Toss well to combine, adjusting salt and pepper to taste.
- Serve warm or refrigerate and serve at room temperature or cold. Store for up to 3 days.
Notes
Adjust the cayenne pepper to your preference for heat.
This potato salad can be served warm, at room temperature, or cold, making it versatile for any occasion.
Storing leftovers in the fridge can maintain its freshness for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg