The Best Simple Vegan Potato Salad (No Mayo, Extra Creamy)

The best simple vegan potato salad: a healthier take on the classic, with no mayonnaise and extra creaminess. The dressing blends cashew butter and tahini with whole grain Dijon, garlic, and plenty of fresh garden herbs. It tastes like traditional potato salad but better, with a buttery, creamy texture and a garlicky herb flavor. A sprinkle of flaky sea salt on top seals the deal. And because there is no mayo, you do not have to worry about it sitting out at summer picnics and barbecues. Best of all, it is just plain delicious.

I never thought I would say this, but potato salad really matters, and I have realized it can be truly delicious. Growing up, my family was not a potato salad family. Creamy potato salad is a classic summer side at most barbecues and backyard parties, but it was not something we ate, so I just assumed it was gross. Honestly, most potato salads are still not my thing: cold potatoes in thick mayonnaise dressing is not for me. But I know plenty of people love it.

So my brother and sister-in-law (hi, Bren and Lyndsie) convinced me to create a potato salad recipe. Their twist? Make it vegan. They both love the potato salad Lyndsie often makes, so I decided it was time to build my own. The verdict? I never knew I could love potato salad, but I really love this one. Even my parents, who have always looked down on this particular kind of potato, agreed it is really good. It is as creamy as traditional potato salad, but healthier and tastier.

Start with the potatoes

Yukon Gold potatoes are my favorite. They are creamier and more buttery than any other variety and make a wonderful salad. I boil the potatoes until fork-tender, drain them, then return them to the hot pot, cover, and let them steam. Cooking them this way makes them perfectly creamy without overcooking.

The dressing is the real secret

I cannot say enough good things about this dressing. It is unique, in the most delicious way. I use a mix of cashew butter and tahini to make a creamy dressing that mimics mayonnaise. You could use only cashew butter, or only tahini if you prefer, but I love the combination for the best flavor and creaminess. It is a little nutty, but at the same time buttery and garlicky. Whole grain Dijon brings even more flavor.

Now the herbs

Also very important. I use fresh basil, dill, chives, and oregano, but use whatever mix of herbs you love. Dill is especially delicious in potato salad, very classic. That is it. This is quick and simple to make, and we have found it delicious served warm or cold. It is also great made ahead, which makes it perfect for laid-back summer entertaining. It goes with everything, so it is a great side to carry you through summer.

Ingredients

• 3 lb (1.4 kg) Yukon Gold potatoes, cubed
• 2 garlic cloves, 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 syrup
• 1/3 cup (80 ml) extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• Juice of 1/2 lemon
• 1/4 to 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 fresh chives, chopped

Instructions

1. Put the potatoes, garlic cloves, and 1 tablespoon salt in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 10 to 15 minutes, until the potatoes are just fork-tender. Drain and return the potatoes to the hot pot. Remove the garlic cloves and set aside. Cover and let the potatoes steam for 20 minutes.
2. Meanwhile, make the dressing. Mince the cooked garlic. Whisk together the cashew butter, tahini, both mustards, honey, olive oil, vinegar, lemon juice, and minced garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, whisk in a little more water to bring it back together.
3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives and toss well. Taste and adjust the salt and pepper. Serve warm, or cover and refrigerate. It can be served at room temperature or cold and keeps in the fridge for up to 3 days.

Tips

• Dress the potatoes while they are still warm so they soak up the dressing.
• Finish with flaky sea salt and extra herbs just before serving.

Nutrition Information