The Best Vegan Potato Salad
User Reviews
5
The Best Vegan Potato Salad
Description
The Best Vegan Potato Salad features baby or new red potatoes cooked with skins left on until tender, then coated in a creamy dressing made from tahini and coconut yogurt. Mustards, garlic, lemon zest and juice, celery seeds, caper brine, and fresh dill add complex bitterness and acidity to the sauce. The salad includes capers, sliced red onion, jalapeño for optional heat, and chives to enhance the fresh, textured profile.
This salad balances soft, creamy potatoes with sharp, herbaceous, and slightly spicy flavors. The presence of tahini and coconut yogurt creates a plant-based richness that sustains the salad’s moistness and tang. The crunch of onion and jalapeño slices gives contrast to the tender potatoes.
This dish works well as a vegan side for picnics, barbecues, or meals where a dairy-free potato salad is desired. Adjusting the dill and capers allows customization of herbal intensity and brininess. The dressing's consistency can be thinned with water if too thick, and alternative vegan sour cream may be used if preferred. The notes provide options for celery seed or salt substitutions and pickle usage in place of capers.
Ingredients
- 2 pounds baby red potatoes fingerling potatoes, or new potatoes, 900g
Dressing
- ¼ cup tahini well-stirred, 56 g
- 4 ounces coconut yogurt unsweetened, 112g
- 2 teaspoons Dijon mustard
- 2 teaspoons yellow mustard
- 2 garlic crushed with a press or finely minced, cloves
- 1 lemon zested (2-3 teaspoons zest, medium
- 3 tablespoons lemon freshly squeezed
- 1 teaspoon celery seed optional but recommended
- 1 teaspoon kosher salt
- black pepper freshly cracked
- ⅓ to ½ cup dill finely chopped, fresh leaves, 5 to 8g
- 1 tablespoon caper brine
Salad ingredients
- 2 tablespoons capers drained
- ½ cup red onion thinly sliced or shaved, 50-55g
- 1 jalapeno pepper de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick
- 1 to 2 tablespoons chives or thinly sliced scallions, chopped
- sea salt flaky
Instructions
- Wash and scrub the potatoes but leave the peels on. Cut baby/new/fingerling potatoes in half; cut larger potatoes into chunks.
- Transfer the potatoes to a saucepan and cover with an inch of cold water. Season generously with kosher salt. Bring to a simmer and maintain a decent simmer for 8 to 12 minutes until just tender. If the fork pierces the potatoes with the slightest bit of resistance, the potatoes are done. Note: For reference, the halved baby red potatoes I used took only 8 minutes.
- Meanwhile, make the dressing. In a large bowl, whisk together the tahini, yogurt, Dijon mustard, yellow mustard, garlic, lemon zest, lemon juice, celery seeds, caper brine (not the whole capers), 1 teaspoon kosher salt, and pepper until well combined. Add 1 tablespoon of the chopped dill and stir together.Note: If the dressing is too thick, whisk in a tablespoon of cold water.
- Once the potatoes are cooked, drain them in a colander (reserve a little of the cooking liquid in case it's needed). Let the potatoes rest in the colander for 5 minutes to dry out, but don’t wait until they have cooled down.
- Add the warm potatoes to the dressing and coat evenly and well. If needed, add a spoon of the cooking water to bring everything together (I didn't need to).
- Add the capers, red onions, and jalapeños to the potato salad, and toss again gently. Sprinkle the remaining dill and the chives on top before serving. Season to taste with salt and pepper.
- Serve warm, or chill for at least 1 hour.
Notes
- If plain coconut yogurt isn't available, vegan sour cream can substitute; adjust lemon juice and salt accordingly.
- Use celery salt instead of celery seed with a reduced salt amount, or add chopped celery leaves when mixing dill.
- Adjust the dill amount to personal preference; less dill yields a milder herb flavor.
- If capers are unavailable, substitute with finely chopped dill pickles and some pickle juice for a similar tang.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 540mg | 23% |
| Potassium | 813mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 33mg | 37% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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