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The Best Vegan Potato Salad
5 from 306 votes

The Best Vegan Potato Salad

This Vegan Potato Salad combines halved baby red potatoes with a creamy dressing made from tahini, unsweetened coconut yogurt, Dijon and yellow mustards, garlic, lemon zest and juice, celery seed, caper brine, and fresh dill. The potatoes are simmered until just tender with skins on, then mixed with the flavorful, tangy dressing and a salad mix of capers, red onion, jalapeño, and chives for a layered texture and brightness. It offers a plant-based alternative to traditional potato salad, rich in herb and citrus notes.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 to 8
Calories: 196 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Wash and scrub the potatoes but leave the peels on. Cut baby/new/fingerling potatoes in half; cut larger potatoes into chunks.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 to 8

Amount Per Serving

Calories 196

% 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.