Vegan Potato Salad
This easy Vegan Potato Salad is a crowd-pleasing favourite with tender potatoes and perfectly seasoned tahini and mustard dressing.
Ingredients
For the salad:
- 4 potatoes
- 1 red onion, diced
- 2 dill pickles, diced
- 1 cup of celery, diced
- salt + pepper to taste
For the dressing:
- 1 tbsp olive oil
- 1 tbsp tahini
- 1 tsp dijon mustard
- juice of 1 lemon
- 1 tbsp maple syrup
- 1 tsp dill, dried or fresh
- salt + pepper to taste
Instructions
- Boil a large pot of water. Chop the potatoes into bite sized pieces and add them to the pot. When the water boils, reduce the heat to a low simmer. Gently boil the potatoes for about 10-15 minutes or until they are fork tender.
- While the potatoes cook, dice the onion, pickles and celery, put into a large bowl and set aside.
- Next, combine all the dressing ingredients to a bowl, whisk to combine and set aside.
- Once the potatoes are done, drain the water with a strainer. Let the potatoes cool.
- Add the potatoes to the bowl with the chopped veggies.
- Pour the dressing on and toss the potato salad until the dressing is mixed in well.
- Season with salt and pepper to taste.
- Chill the potato salad until you are ready to serve!
Notes
You can always make potatoes the day before, this is an easy way to prep ahead and ensure the potatoes are fully cooled. This is a great recipe for meal prep and will stay fresh in the fridge up to 3 days.