Tahini Vegan Potato Salad
Published Jun 29, 2026
This creamy vegan potato salad is made with baby potatoes, tahini, fresh lemon juice, garlic, and herbs. No vegan mayo, just a tangy, no-fuss dressing.
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I may be a little biased when it comes to tahini-based dishes, so when I think of vegan potato salad, my mind skips over vegan mayo and goes the tahini route. Tahini is such a normal ingredient in Middle Eastern cooking, so using it as the creamy base just makes sense to me. It mixes with lemon juice, garlic, cumin, and water to make a vegan potato salad dressing that is creamy and coats the potatoes well without feeling too heavy.
I’ve got a lot of vegan and vegetarian friends, and during the summer, this is one of the recipes I’ll make that even my non-vegan friends like! Even though it’s a vegan potato salad, it still has the familiar potato salad pieces I want, like celery, green onions, parsley, and dill, but the tahini gives it a different feel in the best way. I like it chilled after it sits for a little bit, especially as part of a bigger mezze-style meal if I’m keeping everything plant-based.
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Vegan Potato Salad Ingredients
- Baby potatoes: Baby potatoes work well in this tahini potato salad because the skins are thin enough to leave on, and they hold their shape instead of falling apart once they’re boiled and tossed. Halve them before they go into the pot so they cook through evenly and have more surface area to soak up the dressing. If some are larger, quarter them so they are not still firm in the center when the smaller ones are done. If baby potatoes aren’t available, Yukon Golds or red potatoes work too, just cut them into pieces about the same size. (Do not use russet potatoes for this recipe)
- Tahini dressing: Tahini, lemon juice, garlic, cumin, black pepper, salt, and water make up the vegan dressing. Tahini brands vary in thickness and bitterness, so use one you already like. Whisk in the water gradually, since the mixture will look thick and almost seized at first before it smooths out into something pourable. If you’re out of fresh garlic, ¼ teaspoon of garlic powder works as a substitute.
- Crunch and freshness: Celery, green onions, parsley, and dill get folded in once the potatoes are already coated in dressing. Dice the celery small so it doesn’t overpower the potatoes in each bite, and slice the green onions thin so they distribute evenly instead of clumping in one spot. If you’re not big on dill, swap in an extra ¼ cup of parsley instead, for ¾ cup of parsley total.
How to Make Vegan Tahini Potato Salad
These photos walk you through how the dressing and potatoes come together step by step. For exact measurements and the rest of the instructions, head down to the Tahini Potato Salad recipe below.
1. Make the Tahini Dressing
Add the tahini, lemon juice, garlic, cumin, pepper, and some of the salt to a large bowl. Use a bowl big enough to hold the potatoes later so there is room to toss everything without smashing them. Add the water in gradually while you keep stirring, and the dressing turns smooth and pourable, almost like a thin nut butter.
2. Fold Potatoes in Dressing
The warm potatoes go right into the bowl of dressing, and a few gentle turns is enough to coat every piece without breaking them apart. Go slow here, especially if your potatoes are on the smaller side.
3. Add Herbs and Vegetables
Add the celery, green onions, parsley, and dill over the coated potatoes. Spreading them over the top first makes it easier to fold everything in evenly.
4. Mix the Potato Salad
A few gentle folds is all it takes to bring everything together without mashing the potatoes. Cover the bowl and refrigerate for at least an hour so the dressing has time to settle in before you serve it.
Full Creamy Vegan Potato Salad Recipe
Vegan Potato Salad with Tahini
Ingredients
- 3 pounds baby potatoes rinsed and halved
- 2 ½ teaspoons salt divided
- ½ cup tahini
- ⅓ cup lemon juice
- 1 garlic clove minced
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ cup water as needed to thin
- 3 celery stalks diced
- 3 green onions thinly sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook for 10–15 minutes, or until the potatoes are fork tender. Drain the potatoes and let them cool slightly.
- While the potatoes cook, whisk together the tahini, lemon juice, garlic, cumin, black pepper, and remaining 1 ½ teaspoons salt in a large bowl. Slowly whisk in the water until the dressing is smooth and creamy.
- Add the warm potatoes directly to the bowl and toss gently until evenly coated.
- Fold in the celery, green onions, parsley, and fresh dill.
- Cover and refrigerate for at least 1 hour before serving to let the flavors develop. Stir gently before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add chickpeas for more protein. Fold in 1 cup of rinsed and drained chickpeas along with the celery and herbs for a more filling tahini potato salad that works as a light lunch on its own.
- Stir in chopped cucumber. Add ½ cup of diced Persian or English cucumber for extra crunch against the creamy dressing.
- Use sumac instead of cumin. Swap the ½ teaspoon of cumin for ½ teaspoon of sumac for a tangier, more citrusy flavor.
- Add olives. Stir in ¼ cup of sliced Kalamata olives for a salty, briny bite that plays well with the tahini.
Recipe Tips
- Start the potatoes in cold water. This helps them cook evenly, so the outside doesn’t get too soft before the center is tender.
- Don’t overcook the potatoes. They should be fork-tender but still holding their shape. If they’re too soft, they can break apart when tossed with the dressing.
- Let it chill before serving. The flavor gets better after at least an hour in the fridge.
Serving Ideas
- Grilled veggies: Keep it vegan with main dishes like Grilled Cauliflower Steaks, Grilled Portobello Mushrooms, or Grilled Eggplant.
- Add a plant-based protein. Air fryer falafel, chickpea shawarma, or a black bean veggie burger are all easy ways to round out a vegan potato salad meal without needing meat at all.
Troubleshooting
This usually means your tahini was on the thicker side, or it didn’t get enough water. Whisk in an extra tablespoon of water at a time until it loosens up to a smooth, pourable consistency.
This usually happens if the potatoes weren’t drained well or sat in their cooking water too long before going into the bowl. Let them drain and cool for a few minutes first so they don’t carry extra liquid into the dressing.
Comments
SO DELCIOUS!! You really have brought the love of tahini into my life!!! i will be forever grateful!!
Aww thank you so much! This makes me so happy to hear. Tahini is one of my favorite ingredients, so I love knowing this recipe helped you enjoy it even more!