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Vegan Dill Potato Salad
Tahini potato salad is easy to make, creamy and packed with flavor. This vegan dill potato salad is made with no mayo or dairy and is gluten free and Whole30 friendly. Perfect for cookouts, BBQ's, or weeknight meals. This recipe is great for meal prep too!
Clean the potatoes. Add potatoes to a large pot. Cover with cold water and cook on high heat until water comes up to a boil.Once boiling, cook potatoes for 15 minutes (small potatoes) or 20-25 minutes (large potatoes) until potatoes are cooked through (you should be able to insert a paring knife or fork into the center of the potatoes without resistance).
Drain the potatoes and allow them to cool at least 10 minutes so they are easier to handle.
While potatoes are cooling, make the tahini dressing. Combine tahini, apple cider vinegar, salt, garlic powder in a bowl. Stir well. Add water and stir until all the tahini and water have combined. This mixture will be thin. Let sit 5 minutes to thicken.
When potatoes have cooled enough to handle, cut potatoes into 1-1.5 inch cubes. Add cubed potatoes to a large bowl.
Pour the dill tahini dressing over the potatoes and stir well to combine. Serve immediately or place in the fridge to cool 2-3 hours before serving.
Notes
Top Tips
Allow the potatoes to cool for at least 10-20 minutes before cutting into cubes. The potatoes are very hot and hard to handle right after boiling.
If you want the potatoes to cook faster, cut them into 1-inch cubes before cooking. The smaller the potatoes, the faster they will cook.
Always cook potatoes in cold water - adding potatoes to boiling water will cause them to cook unevenly, where the outside is done but the inside is raw. Allowing the water and potatoes to come up to temperature together ensures that the potatoes are cooked through evenly.
Tahini based dressing can thicken up in the fridge. Give this salad a good stir before serving after storing in the fridge to cool.
The best way to prep potatoes for potato saladStovetop – place whole potatoes in pot of cold water. Bring water to a boil. Once water is boiling, cook for 15 minutes (small potatoes) or 20-25 minutes (large potatoes).To cook potatoes faster, cut potatoes into 1 inch cubes before adding to cold water. Bring water to boil and cook 8 minutes.Instant Pot – add trivet to the instant pot insert then add the potatoes on top of the trivet. Add 1 cup water (2 cups for an 8 qt instant pot). Cook 5 minutes high pressure for small potatoes (baby potatoes) or 10 minutes high pressure for larger potatoes. Let pressure naturally release at least 10 minutes before manually releasing pressure.Slow cooker – add the potatoes to the slow cooker and cook 3 hours on high o 6 hours on low.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
281
Fat
11
g
Carbohydrates
41
g
Fiber
5
g
Sugar
3
g
Protein
8
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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