Creamy Dill Potato Salad (No Mayo)

Tahini potato salad piled high in a white bowl.

Creamy Dill Potato Salad (No Mayo)

This creamy dill potato salad is made without mayo using a simple tahini dressing. It’s fresh, flavorful, and perfect for cookouts, holidays, or easy side dishes.

Course Salad, Side Dish

Cuisine American

Keyword tahini potato salad, vegan dill potato salad

Prep Time 5

Cook Time 25

Cooling Time 10

Total Time 40

Servings

Calories 281kcal

Author Samantha Rowland

Ingredients

3 pounds waxy potatoes like yellow, red, baby or fingerling potatoes
½ cup tahini
1/4 cup apple cider vinegar
6 tablespoons fresh dill, chopped
1.5 teaspoons sea salt
1 teaspoon garlic powder
½ cup water

Instructions

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).
3 pounds waxy potatoes
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.
½ cup tahini, 1/4 cup apple cider vinegar, 6 tablespoons fresh dill, chopped, 1.5 teaspoons sea salt, 1 teaspoon garlic powder, ½ cup water
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.

Video

Notes

Start potatoes in cold water - Always start potatoes in cold water so they cook evenly. Adding them to boiling water can lead to uneven texture.
Let potatoes cool before cutting - Allow the potatoes to cool for 10 to 20 minutes before cutting. They are very hot right after boiling and easier to handle once slightly cooled.
Cut smaller for faster cooking - If you want to speed things up, cut the potatoes into 1-inch cubes before boiling so they cook more quickly. Add to cold water, bring it to a boil and cook 8 minutes.
Stir before serving - The tahini dressing may thicken in the fridge. Give the salad a good stir before serving.
Store leftovers in the fridge in an airtight container for up to 5 days.

Nutrition