This vegan potato salad from Gaabor Life swaps traditional mayo for rich, creamy tahini—light on calories, easy on carbs, and entirely free of eggs, dairy, and gluten. You won't miss a thing: the tahini-lemon-herb dressing is bright, savory, and surprisingly indulgent. It's a plant-based side that works as a healthy meal-prep option, a summer BBQ star, a picnic favorite, or a Mediterranean-style plate addition.
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1、At a Glance
- Servings: 8
- Prep time: 20 minutes
- Cook time: 20 minutes
- Chill time: At least 1 hour
- Total time: About 40 minutes, plus chilling
- Diet: Vegan
2、Ingredients
The Salad
- 3 lbs (about 1.36 kg) baby potatoes, washed and halved
- 2½ teaspoons salt, divided
- 3 celery stalks, diced
- 3 green onions, thinly sliced
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
The Tahini Dressing
- ½ cup tahini
- ⅓ cup lemon juice
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ cup water, as needed
3、Instructions
Boil the potatoes
Place the halved baby potatoes in a large pot and add enough cold water to cover them by about 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a gentle simmer for 10–15 minutes, until a fork slides easily into a potato. Drain and set aside to cool slightly (about 5–10 minutes).
Drain and cool briefly
Drain the potatoes well and let them cool just enough to handle. Don't let them sit in the cooking water—excess moisture will water down the final dish.
Whisk up the tahini dressing
While the potatoes cook, grab a large bowl and whisk together the tahini, lemon juice, minced garlic, cumin, black pepper, and the remaining 1½ teaspoons of salt. Add the water a little at a time, whisking continuously, until the dressing is smooth, pourable, and creamy.
Toss with the potatoes
Add the warm potatoes to the dressing and gently fold until every piece is coated. Be gentle—overmixing will break the potatoes apart.
Add the veggies and herbs
Stir in the celery, green onions, parsley, and dill until evenly distributed.
Chill before serving
Cover and refrigerate for at least 1 hour to let the flavors meld. Give it a gentle stir before serving. If the dressing has thickened in the fridge, loosen it with a splash of water or lemon juice.
4、Tips
- Baby potatoes hold their shape best with the skin on. If you're using larger potatoes, cut them into evenly-sized chunks so they cook at the same rate.
- Skip starchy Russets—they fall apart too easily. Red potatoes or Yukon Gold work beautifully.
- Cook the potatoes just until a fork goes in easily. Overcook and they'll crumble when you mix the salad.
- Tahini varies a lot by brand in both thickness and bitterness. Add water slowly, taste as you go.
- No fresh garlic? About ¼ teaspoon of garlic powder works in a pinch.
- Make it the night before—the flavor is even better the next day.
5、Optional Variations
- Add 1 cup of drained chickpeas for extra protein and staying power.
- Stir in ½ cup of diced Persian or English cucumber for a fresh crunch.
- Swap the cumin for ½ teaspoon of sumac if you want a brighter, tangier note.
- Toss in ¼ cup of sliced kalamata olives for a salty, briny kick.
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