The Best  Potato Salad (no mayo)


Vegan dill potato salad is so easy to make and it's rich, creamy and so flavorful. Made with no mayo or dairy, the creamy dill dressing is made with tahini!

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

30 Minutes

Vegan, Gluten Free, Dairy Free, Whole30


Kale Salad – Potatoes – Tahini – Apple cider vinegar – Fresh dill – Water – Salt – Garlic powder

Step 1

Clean potatoes. Add potatoes to pot and cover in cold water. Bring to boil and cook 15-20 minutes until tender.


Step 2

Once cooked through, drain potatoes and allow to cool for at least 10 minutes.


Step 3

Once cool enough to handle, cut potatoes into 1 inch cubes. Add potatoes to a large bowl.


Step 4

Make the dill tahini dressing. Add all ingredients to a bowl and stir well until combined. Let sit 5 minutes.


Step 5

Pour the dressing over the potatoes and stir well to coat everything well. Serve immediately or store in fridge for 2-3 hours to cool.


– Chopped red onion – Celery – Radish – Fresh chives

Other additions: