Vegan Potato Salad with Herbed Tahini Sauce

vegan potato salad drizzled with green tahini sauce on a tray

This year at the blog (and by means of request) I’m making an enormous effort to make conventional recipes more healthy and extra nutritious but also supply more vegan and gluten-free options for all of you. As Abra and I proceed to go in the course of the older recipes on the blog, we will be able to be adding more categories and adding both v/gf choices to almost each and every single recipe. Whoo hoo!

Since potato salad is among the most popular facet dishes available in the market, I determined to rack my brain for a creative and thrilling approach to not handiest make the recipe vegan, but additionally a bit extra thrilling than its conventional mayo-heavy model that all of our aunts go crazy for at summer time BBQs.

What’s funny about potato salads, is that they’re all different. Some with eggs, some have onion, some with mayo and some with sour cream. I’m curious, how do you like yours?

vegan potato salad drizzled with green tahini sauce next to a carton of almond breeze almond cashew milk

I sought after this vegan potato salad to be additional particular so I created a model with three different types of potatoes (purple, red and gold!) and a scrumptious inexperienced herbed tahini dressing that brings a fresh, tanginess to the potato salad. Not only is it beautiful, however the dressing is AMAZING and a good way to make use of up the extra tahini lurking in your cupboard.

vegan potato salad drizzled with green tahini sauce on a tray

To make the tahini herb sauce, we use tahini, lemon juice, garlic, dijon, fresh parsley, cilantro, dill, salt and pepper and of course, Almond Breeze Almond Cashew Unsweetened Vanilla milk to add creaminess and flavor. I like using the almondmilk blends version to keep the dressing clean and at the thicker aspect.

vegan potato salad in a bowl with a spoon

Just cut up your cooked and cooled potatoes, then drizzle the sauce over. You too can combine it together in an instant, but for presentation functions, I counsel drizzling. Then garnish with green onions and black pepper for a bit of extra punch.

This vegan potato salad makes great leftovers and will have to keep just right for 3-Four days within the refrigerator. I find it irresistible best possible served chilly. I counsel pairing it with my tofu kabobs for a vegan BBQ you gained’t overlook anytime quickly! Enjoy! Xo

vegan potato salad drizzled with green tahini sauce on a tray

If you do this recipe, make sure to fee it underneath and let me understand how you liked it. And in fact, don’t disregard to snap a photo and tag #ambitiouskitchen on Instagram so I will be able to see your stunning creations. xo!

Other vegan BBQ recipes chances are you'll like:

The Best Healthy Coleslaw Ever (No Mayo!)

Avocado Strawberry Mango Salsa

Famous Crunchy Cashew Thai Quinoa Salad

Vegan Curried Broccoli Chickpea Salad

The Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce

Vegan Potato Salad with Herbed Tahini Sauce

5 from 7 votes

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 minutes

Creamy no mayo added vegan potato salad coated with a phenomenal green herbed tahini sauce made with tahini, contemporary herbs, almondmilk, lemon and Dijon! An exquisite and scrumptious tackle traditional potato salad! This recipe is in partnership with Almond Breeze.

  • For the potatoes
  • ¾ pound crimson potatoes
  • ¾ pound pink potatoes
  • ¾ pound yellow gold potatoes
  • *please notice you'll do a mixture of any of those potatoes
  • ½ cup diced green onions
  • For the Herbed Tahini Dressing
  • cup tahini sauce
  • 2 tablespoons recent lemon juice
  • 2-4 tablespoons Almond Breeze Almond Cashew Unsweetened Vanilla, to skinny
  • 1 clove garlic
  • 1/2 teaspoon dijon mustard
  • cup chopped recent Italian parsley
  • cup chopped fresh cilantro
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • Freshly flooring black pepper
  1. Place potatoes in a large pot filled with water and 1 teaspoon salt and convey to a boil over prime warmth. Reduce heat to medium then boil for 10-13 mins or till you can easily insert a knife right into a potato.

  2. While the potatoes are boiling, make the tahini sauce: Add tahini sauce, lemon juice, almondmilk, garlic, dijon mustard, parsley, cilantro, dill, salt and pepper to a blender, and mix until smoothe and creamy. Taste and then upload extra salt and pepper, if necessary.

  3. When the potatoes are in a position, drain them, switch to a bowl and place them within the fridge for 1 hour or until totally cool.

  4. Once potatoes are cooled, slice them into ½ inch rounds and position in a bowl or on a big serving platter. Add green onions. Drizzle or toss with tahini dressing (I like to drizzle for presentation purposes.)

  5. Garnish with extra green onions and chopped dill. Serves 6-8.

Nutrition

Servings: 8 other people

Serving dimension: 1 serving

Calories: 192kcal

Fat: 7.2g

Saturated fat: 1g

Carbohydrates: 32.9g

Fiber: 3.7g

Sugar: 3.4g

Protein: 5.7g

This recipe is in partnership with Almond Breeze, all recipes, texts and critiques are my own. Thanks for continuing to fortify AK and the manufacturers that help in making this website possible!

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