---
title: The Best Vegan Potato Salad
servings: 6
course: salad
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/herbed-vegan-potato-salad
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/Zpef8OPg9mM1vmtvKDdl_/500
prep time: 30 minutes
diet: Vegan
nutrition:
  calories: 196 kcal
  fat: 6 g
  carbohydrates: 32 g
  sugar: 4 g
  protein: 6 g
  fiber: 4 g
  sodium: 540 mg
tags: [salad, best, potato, vegan, meal-prep]
---

Gather: @baby red potatoes{2%lb}(fingerling potatoes, or new potatoes). For the dressing: @tahini well-stirred{0.25%cup}, @unsweetened coconut yogurt{4%oz}, @Dijon mustard{2%tsp}, @yellow mustard{2%tsp}, @garlic cloves{2}(crushed with a press or finely minced), @freshly squeezed lemon juice{3%tbsp}, @celery seeds{1%tsp}(optional but recommended), @kosher salt{1%tsp}, @Freshly cracked black pepper, @fresh dill leaves{0.33-0.5%cup}(finely chopped), @caper brine{1%tbsp}. For the salad ingredients: @capers{2%tbsp}(drained), @thinly sliced or shaved red onions{0.5%cup}, @jalapeño pepper{1}(de-seeded and thinly sliced this is optional; keep the seeds in for a spicy kick), @chopped fresh chives{1-2%tbsp}, @Flaky sea salt.

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 1-inch (2.5 cm) of cold water. Season generously with kosher salt. Bring to a simmer and maintain a decent simmer for ~{8-12%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 tsp kosher salt, and pepper until well combined. Add 1 tbsp of the chopped dill and stir together.
Note: If the dressing is too thick, whisk in 1 tbsp 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.

> Storage: If you don’t care to serve it warm, you can certainly make it ahead. It will stay good in an airtight container in the fridge for 3 to 5 days.
> Nutrition boost: Add blanched green beans or asparagus, or thinly sliced raw radishes, red/yellow bell peppers, or finely shredded red cabbage.