Vegan Potato Dill Salad (with Creamy Tahini Dressing)

When it comes to delicious and satisfying side dishes, look no further than this hearty vegan potato dill salad recipe! Packed with flavorful ingredients and a creamy tahini dressing, it’s a true crowd-pleaser that can compliment a wide range of main meals.

This sensational salad combines tender potatoes, crunchy celery, tangy dill pickles, and fragrant dill to create a medley of flavors and textures. Toss those with a creamy tahini-based dressing and you’ll be enjoying in no time!

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Vegan Potato Dill Salad Ingredients

Each ingredient in this potato salad recipe plays a role in creating a well-balanced and flavorsome dish. That’s why I highly recommend using:

• Potatoes: The star of the salad, potatoes provide a satisfying and hearty base. They offer a creamy texture and a subtle earthy flavor that pairs beautifully with the other ingredients. Any type of potato can work; I’ve selected red potatoes as they are a classic for potato salad.
• Celery: Chopped celery brings a delightful crunch and refreshing taste to the salad. Its crisp texture complements the softness of the potatoes.
• Dill Pickles: These tangy pickles contribute a burst of flavor to the salad. Their distinctive taste adds complexity and a pleasing acidity, cutting through the creaminess of the dressing.
• Green Onion: The mild and slightly pungent flavor of green onion, also known as scallions, brings a subtle oniony note to the salad. It adds a layer of freshness and enhances the overall flavor profile. If you want a stronger onion flavor, red onions can be used instead.
• Fresh Dill: The star herb of the recipe, fresh dill infuses the salad with its distinct aroma and delicate flavor. Dill pairs wonderfully with potatoes, making it an essential ingredient for this salad.

Tahini Dressing Ingredients

To coat your potatoes and veggies in a creamy sauce, I suggest using:

• Tahini: Made from ground sesame seeds, tahini acts as the base of the dressing. Its smooth texture and nutty flavor provide richness and depth. Tahini also adds a dose of healthy fats, protein, and essential minerals to the salad.
• Pickle Juice: Using pickle juice in the dressing enhances the overall flavor profile. It adds a touch of acidity and complements the dill pickles used in the salad, creating a harmonious combination.
• Lemon Juice and Zest: Fresh lemon juice and zest brighten the flavors and add a refreshing citrusy kick. They provide a subtle tanginess that balances the richness of the dressing and brings a vibrant, zesty note to the dish.
• Dijon Mustard: Dijon mustard contributes a hint of spiciness to the dressing.
• Garlic Powder: A pinch of garlic powder adds depth and a mild savory note to the dressing.
• Salt and Pepper: These basic seasonings bring out the flavors of all the ingredients and ensure a well-rounded taste. They help to balance the tanginess, enhance the natural flavors, and add depth to the dish.

How to Make Vegan Potato Salad with Dill

When you’re ready to prepare your potato dill salad, just follow these easy steps and you should get a perfect meal every time.

Step 1: Cook Potatoes

Start by washing the potatoes thoroughly to remove any dirt or debris. Leaving the skin intact will add extra color, texture and nutritional value but the potatoes can be peeled if you prefer.

Next, cut the washed potatoes into bite-sized pieces, ensuring they’re roughly the same size for even cooking.

In a large pot, add enough water to fully submerge the potatoes and salt the water (I recommend 2-3 teaspoons of salt in the water). Bring the water to a boil over high heat. Once boiling, carefully add the potato pieces simmer until fork-tender.

Cooking time will vary depending on the size of your potato pieces, typically taking around 10-15 minutes. To check if the potatoes are done, insert a fork into a few pieces. They should be tender enough to easily pierce (but not overly mushy).

Once cooked, drain the water from your potatoes and transfer to a large serving bowl. Place the potatoes in the fridge to start cooling down.

Step 2: Prepare Remaining Salad Ingredients

While the potatoes cook and cool, prepare the remaining ingredients.

Start by chopping the celery and dill pickles into very small pieces (or whatever size  you like). Then, finely chop some fresh dill and green onions, including both the green and white parts.

Step 3: Prepare the Dressing, Toss, and Serve

Next, prepare your tahini-based potato salad dressing. In a small mixing bowl, combine the tahini, pickle juice, water, lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and black pepper.

Stir vigorously until the ingredients are well incorporated. Taste and adjust the seasoning according to your preferences. Add more salt, lemon juice, or other seasonings as desired.

Now it’s time to combine everything together! Pour your dressing over the cooked and cooled potatoes in the serving bowl. Add your other salad ingredients and gently toss the salad, until everything is well coated. Be cautious not to break the potatoes apart.

Refrigerate the salad until it’s fully cooled.

Once the salad has chilled, it is ready to serve. Garnish with a sprinkle of fresh dill on top to add an extra pop of color and flavor.

This dish is perfect for potlucks, picnics, or as a side dish to accompany any vegan meal. Enjoy!

How to Serve as a Balanced Vegan Meal

I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.

This potato salad is a delicious side dish and largely provides starchy carbohydrates and fiber. There’s some healthy fats and a bit of plant-based protein in the dressing as well.

I typically serve it along with a main that features more protein and extra vegetables. However, you could certainly transform this salad into a more complete and satisfying meal all on its own (or enjoy it as a meal as-is if that’s what works for you).

To make this salad a more balanced option without adding much else to your meal, consider boosting it with:

• Protein: Get extra protein by adding chickpeas, grilled tofu, or tempeh.
• Leafy Greens: Serve the potato salad on a bed of fresh leafy greens, such as spinach or arugula.
• Nuts and Seeds: Sprinkle some toasted nuts or seeds, such as almonds or pumpkin seeds, on top of the salad.

Vegan Potato Salad Variations

While my ‘classic’ version of potato dill salad is delicious, there's always room for experimentation and personalization. A few variations I think would be worthwhile to try include:

• Mediterranean-inspired: Add some diced sun-dried tomatoes, Kalamata olives, and crumbled vegan feta cheese. Drizzle with extra virgin olive oil and a sprinkle of dried oregano for an extra burst of flavor.
• Creamy Avocado: Mash a ripe avocado and mix it with the dressing ingredients to create a creamy avocado dressing (or use this avocado sauce recipe instead). Toss it with the salad for a lusciously smooth and flavorful twist.
• Spicy Kick: If you enjoy some heat, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

Feel free to get creative and adapt the recipe according to your personal preferences. The possibilities are endless!

If you want to explore some other salad recipes that don’t use lettuce, you might also be interested in:

• Creamy Vegan Waldorf Salad
• Vegan Greek Salad with Tofu Feta
• Vegan Buffalo Pasta Salad
• Dill Pickle Pasta Salad

How to Store Leftover Salad

If you have any leftover potato dill salad, you can absolutely store it and enjoyed over the coming days. Just refrigerate leftovers in an airtight container and it’ll be just as good for the next 3-4 days.

The dressing may separate a bit when stored for a few days. Simply toss the salad gently before serving again.

If you make this recipe, please rate and comment below to help others benefit from your experience!