Creamiest Potato Salad with Tahini Yogurt Dressing
This creamy vegan potato salad combines tender baby potatoes, fresh arugula, sun-dried tomatoes, and hearty white beans, all tossed in a silky tahini-yogurt dressing with a hint of chili oil. It’s the perfect summer side dish, picnic staple, or quick weekday lunch, packed with protein, fiber, and bold Mediterranean-inspired flavors.
Equipment
- Medium pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Knife
- Chopping board
- Whisk or fork
Ingredients
For the Salad:
- 500 g baby potatoes halved (1 lb 2 oz)
- salt (to taste)
- 150 ml vegetable broth (or water)
- 15 g vegan butter
- 1 small red onion (thinly sliced)
- 2 spring onions (chopped)
- 30 g handful arugula
- 170 g cooked white beans (or canned, rinsed)
- 75 g sun-dried tomatoes (chopped)
- sesame seeds (for topping)
- extra chili oil (for topping)
For the Sauce:
- 200 g vegan yogurt
- 60 g tahini
- 5-10 ml chili oil (adjust to taste)
- 1 garlic clove (minced)
- 4 g fresh parsley (chopped)
- Juice of ½ lemon
- Water, as needed, to thin
Instructions
- Sear the Potatoes- Heat a large pan over medium-high heat.- Place the halved potatoes cut-side-down. Sprinkle with salt.- Sear for 6–10 minutes until the cut side is golden brown.
- Steam Until Tender -Flip the potatoes so the skin side is down.- Pour in the vegetable broth, cover with a lid, and steam for about 10 minutes or until fork-tender.
- Add Butter & Seasoning- When the broth has evaporated, add vegan butter and any desired seasoning (black pepper, smoked paprika, garlic powder).- Cook for another 2–3 minutes, tossing the potatoes until they’re glossy and coated.- Remove from the heat and let them cool slightly.
- Prepare the Sauce- In a small bowl, combine vegan yogurt, tahini, chili oil, garlic, parsley, and lemon juice.- If the sauce is too thick, whisk in a small splash of water until it reaches a pourable consistency.
- Assemble the Salad- In a large bowl, combine the slightly cooled potatoes, sliced onion, chopped spring onion, arugula, white beans, and sun-dried tomatoes.- Pour the sauce over and toss gently to coat.
- Finish & Serve- Sprinkle with sesame seeds and drizzle with extra chili oil before serving.
Nutrition
Calories: 361kcalCarbohydrates: 51gProtein: 13gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 7mgSodium: 234mgPotassium: 1577mgFiber: 8gSugar: 12gVitamin A: 605IUVitamin C: 38mgCalcium: 162mgIron: 5mg