Creamy Vegan Potato Salad (No Mayo, No Eggs): Perfect Plant-Based Side
Searching for the perfect vegan potato salad without eggs or mayo? This creamy, tangy plant-based version delivers all the classic potato salad flavors you love while keeping things completely dairy-free. The secret lies in the luscious tahini-coconut yogurt dressing that coats every bite with rich, zesty flavor.
A Fresh Take on a Classic Favorite
Traditional potato salad relies heavily on mayonnaise and eggs, but this vegan potato salad recipe proves you don’t need either for incredible taste and texture. Whether you’re plant-based, avoiding eggs, or simply looking to try something new, this potato salad without eggs delivers satisfaction in every forkful. The combination of tender baby potatoes, zippy capers, and fresh herbs creates a side dish that’s perfect for potlucks, barbecues, or weeknight dinners.
Ingredients for Vegan Potato Salad
For the Salad Base
- 2 pounds (900g) baby red potatoes, fingerling potatoes, or new potatoes
- ½ cup (50-55g) thinly sliced or shaved red onions
- 2 tablespoons capers, drained
- 1 jalapeño pepper, de-seeded and thinly sliced (optional)
- 1 to 2 tablespoons chopped chives (or thinly sliced scallions)
- Flaky sea salt for finishing
For the Creamy Tahini Dressing
- ¼ cup (56g) tahini, well-stirred
- 4 ounces (112g) unsweetened coconut yogurt
- 2 teaspoons Dijon mustard
- 2 teaspoons yellow mustard
- 2 garlic cloves, crushed or finely minced
- 1 medium lemon, zested (2-3 teaspoons zest)
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon celery seeds (optional but recommended)
- 1 tablespoon caper brine
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- ⅓ to ½ cup (5 to 8g) fresh dill leaves, finely chopped
How to Make the Perfect Vegan Potato Salad
Preparing the Potatoes
- Wash and scrub the potatoes thoroughly, leaving the nutritious peels intact. Cut baby potatoes, fingerling potatoes, or new potatoes in half; cut any larger potatoes into bite-sized chunks.
- Place the potatoes in a large saucepan and cover with cold water by about an inch. Season the water generously with kosher salt.
- Bring the water to a simmer over medium-high heat and maintain a steady simmer for 8-12 minutes. The potatoes are done when a fork pierces them with just the slightest resistance (for reference, halved baby red potatoes typically take about 8 minutes).
- Drain the potatoes in a colander, reserving a little of the cooking liquid. Let them rest in the colander for about 5 minutes to dry slightly, but don’t wait until they’ve completely cooled.
Mixing the Creamy Tahini Dressing
- While the potatoes cook, prepare the dressing. In a large mixing bowl, whisk together the tahini, coconut yogurt, Dijon mustard, yellow mustard, minced garlic, lemon zest, lemon juice, celery seeds, caper brine, kosher salt, and freshly cracked black pepper until smooth and well combined.
- Add 1 tablespoon of the chopped dill to the dressing and stir to incorporate. If the dressing seems too thick, whisk in a tablespoon of cold water to achieve your desired consistency.
Assembling Your Dairy-Free Potato Salad
- Add the still-warm potatoes to the dressing and gently fold them in, coating each piece evenly. The warm potatoes will absorb the flavors of the dressing better than cold ones. If needed, add a spoonful of reserved potato cooking water to help everything come together.
- Fold in the capers, red onions, and jalapeños (if using), distributing them throughout the potato salad.
- Sprinkle the remaining dill and the chopped chives over the top. Season with additional salt and freshly cracked pepper to taste.
- Serve the potato salad warm, or chill for at least 1 hour before serving for a more traditional cold potato salad experience.
Tips & Variations for the Best Vegan Potato Salad
Perfect Potato Tips
- Choose waxy potatoes like red, fingerling, or new potatoes for your vegan potato salad recipe as they hold their shape better after cooking than starchy varieties.
- Don’t overcook the potatoes – they should be tender but still hold their shape. A fork should meet just slight resistance when pierced.
- Adding the dressing while the potatoes are still warm helps them absorb the flavors more effectively than waiting until they’ve cooled completely.
- For extra flavor, try roasting your potatoes instead of boiling them. Roasting concentrates their flavor and adds a pleasant texture contrast.
- The salad tastes even better after the flavors have had time to meld together, so making it a few hours ahead or even the day before serving is ideal.
Exciting Variations for Potato Salad Without Mayo
- Add chopped celery, radishes, or cucumber for extra crunch and freshness in this egg-free potato salad.
- Incorporate fresh herbs beyond dill – try parsley, tarragon, or chives for different flavor profiles.
- For a winter potato salad variation, add roasted garlic and rosemary instead of dill for a warmer flavor profile.
- Boost the protein by adding chickpeas or white beans to transform this side into a more substantial meal.
- For a spicier kick, leave the seeds in the jalapeño or add a sprinkle of red pepper flakes to your dairy-free potato salad.
Salad Dressings That Pair Well With This Vegan Potato Salad
If you’d like to try alternative dressings for your potato salad without eggs, consider these flavorful options:
- Green Tahini Sauce: Blend tahini with fresh herbs like parsley, cilantro, and mint for a vibrant, herbaceous dressing that complements the earthy potatoes beautifully.
- Creamy Avocado Dressing: Purée ripe avocado with lemon juice, garlic, and a splash of water for a rich, creamy topping that’s perfect for potato salad without mayo.
- Lemon Mustard Dressing: Combine olive oil, fresh lemon juice, Dijon mustard, and maple syrup for a bright, tangy alternative that adds zing to your vegan potato salad.
- Asian Sesame Dressing: For a fusion twist, try a dressing with sesame oil, rice vinegar, soy sauce, and a touch of maple syrup, paired with sliced scallions and sesame seeds for garnish.
What to Serve With This Salad
This vegan potato salad shines as a versatile side dish that complements numerous main courses:
Perfect Protein Pairings
Serve this potato salad without eggs alongside grilled vegetables, plant-based burgers, or marinated tofu for a complete vegan meal. The creamy texture and tangy flavors complement smoky grilled foods particularly well.
Barbecue and Picnic Companions
This potato salad recipe without mayo is ideal for outdoor gatherings. Pair it with veggie kabobs, grilled corn on the cob, and a fresh green salad for a perfect summer spread. The dairy-free potato salad travels well and won’t spoil as quickly as mayo-based versions.
Hearty Winter Meals
For cooler months, serve this winter potato salad alongside roasted vegetables, hearty soups, or plant-based stews. The bright flavors provide a welcome contrast to richer dishes, making it a year-round favorite.
Storage Tips for Vegan Potato Salad
Proper Storage Guidelines
This vegan potato salad keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually improve after the first day as they have time to meld together.
If you’re making this potato salad without eggs ahead of time for a gathering, consider reserving some of the fresh herbs to sprinkle on just before serving to brighten up the presentation and flavors.
Give the potato salad a gentle stir before serving if it’s been refrigerated, and if needed, add a splash of lemon juice or a drizzle of olive oil to refresh the flavors and texture.
FAQs About Vegan Potato Salad
What can I use instead of fresh dill in this vegan potato salad recipe?
If you need a replacement for dill weed, fresh parsley works wonderfully as a substitute. You could also use dried dill (use 1/3 the amount called for fresh), or try fresh tarragon or chives for a different but complementary flavor profile.
Can I make this potato salad recipe without coconut yogurt?
Yes! If you don’t have coconut yogurt, you can substitute any unsweetened plant-based yogurt such as almond, soy, or oat. For an ultra-rich version, try silken tofu blended with a little lemon juice. You can also use vegan mayonnaise if you prefer.
How far in advance can I make this potato salad without eggs?
This vegan potato salad actually improves with time as the flavors meld together. You can safely prepare it up to 2 days in advance. Store it covered in the refrigerator and give it a gentle stir before serving.
The Joy of Plant-Based Classics
Why You’ll Love This Vegan Potato Salad
This creamy vegan potato salad proves that classic comfort foods can be reinvented to accommodate plant-based diets without sacrificing flavor or texture. The combination of tender potatoes, bright herbs, and tangy dressing creates a potato salad that everyone at your table will enjoy, regardless of dietary preferences.
Next time you’re craving potato salad without eggs or looking for a crowd-pleasing side dish, give this recipe a try. The blend of tahini and coconut yogurt creates a luxurious creaminess that might just convert even the most devoted traditional potato salad fans. Enjoy the flavors of summer any time of year with this versatile, delicious vegan potato salad!
Other Salads to Try
Creamy Vegan Potato Salad (No Mayo, No Eggs)
Ingredients
Equipment
Method
- Cut baby potatoes in half. Place in a pot, cover with 1 inch of cold water, and add salt.
- Simmer for 8-12 minutes until just tender when pierced with a fork.
- Meanwhile, whisk together tahini, coconut yogurt, both mustards, garlic, lemon zest, lemon juice, celery seeds, caper brine, salt, pepper, and 1 tablespoon dill.
- Drain potatoes and rest for 5 minutes. Add warm potatoes to the dressing and coat well.
- Fold in capers, red onions, and jalapeño (if using). Sprinkle with remaining dill and chives.
- Serve warm or chill for at least 1 hour before serving.
Notes
- Storage: This salad keeps well in the refrigerator for up to 4 days in an airtight container.
- For best flavor, make this salad a few hours ahead to allow the flavors to meld.
- No coconut yogurt? Substitute with any unsweetened plant-based yogurt.
- If you don’t have fresh dill, use fresh parsley or 1-2 teaspoons dried dill as a replacement.
