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vegan potato salad recipe

Easy Vegan Potato Salad

Shana Thomas
This vegan potato salad is loaded herbs, crunchy, and creamy. Perfect for summer outings and barbeques.
Prep Time 10 mins
Cook Time 20 mins
Course Dinner,, Lunch, Side Dish
Cuisine American
Servings 8 people
Calories 150 kcal


  • 1.5 lbs baby red potatoes or sub for potatoes of your choice
  • 1/2 cup vegan yogurt or vegan mayonnaise
  • 1 tbsp sweet relish or sub for capers
  • 1 tbsp dijon mustard or sub for yellow mustard
  • 1/3 cup fresh dill leaves can sub for dried dill
  • 1/4 cup finely chopped red onion
  • 1-2 tbsp chives
  • 1 medium lemon juiced & zested (use as much as you like)
  • 2 garlic cloves crushed or finely minced
  • 1 tsp thyme optional, can use fresh or dried
  • 1 tsp celery seeds optional
  • 1/3 cup tahini


  • Chop the baby red potatoes in half. Place the chopped potatoes in a large pot, and cover them with one inch of cold water. Bring the water to a boil, and reduce the heat to simmer for about 10-15 minutes, or until fork-tender. Drain the potatoes, set aside to cool, then transfer to a large serving bowl.
  • Whisk together the vegan yogurt, tahini, sweet relish, celery seeds, lemon juice and zest, dijon mustard, garlic, salt, and black pepper. Whisk until well combined. Fold in the fresh dill and dried thyme.
  • Pour the dressing over the warm potatoes and gently toss. After that, add the chives, red onions, salt, and black pepper to season.
  • Chill in the fridge for an hour and serve!
Keyword how to make potato salad, vegan potato salad