Vegan Baby Potato Salad With Tahini Dijon Mustard Dressing (Aka The Best Damn Potato Salad)

Now, y’all listen here, this is the finest dang potato salad ya’ll ever did taste.

And I ain’t talkin’ bout just the best vegan potato salad, nah, I’m talkin’ ’bout the best potato salad. Period.

Don’t get me wrong now, that mayonnaise potato salad, the old classic, it’s pretty good too. Though it ain’t usually much of a vegan option. But believe you me, this one right here is way better.

This recipe was something I whipped up when I was fixin’ the menu for a festival I was caterin’ a couple months back and this potato salad went over like gangbusters with everyone there.

I had in my mind to make a salad dressin’ as smooth as mayonnaise but packed with flavor like no other.

That’s when I stumbled upon my new food revelation: tahini and mustard were meant to go together! Just like tahini and chickpeas in hummus… possibly even better.

Picture this: unpeeled baby potatoes mixed with sun dried tomatoes, black olives, capers, artichoke hearts all covered in that tahini-mustard dressin’, topped off with a splash of lemon – makes for the perfect side dish for BBQ’s,garden parties and picnics.

Vegan Baby Potato Salad With Tahini Dijon Mustard Dressing (Aka The Best Damn Potato Salad) Recipe

Vegan Baby Potato Salad With Tahini Dijon Mustard Dressing (Aka The Best Damn Potato Salad)

Preparation time:

15 minutes

Cooking time:

15 minutes

Total time:

30 minutes




– ½ cup tahini
– 1½ Tbsp mustard
– 7 Tbsp olive oil
– 7 Tbsp water
– Pinch of salt
– Juice of half lemon
– 1kg baby potatoes
– 2 cups sun dried tomatoes (roughly chopped)
– 2 cups black olives
– 2 cups artichoke hearts (roughly chopped)
– 1 cup capers


1. Clean the baby potatoes and cut them in halves.

2. Bring water to a boil, add a teaspoon of salt and boil the potatoes (unsealed) until soft. You want them to be on the firmer side, not to the point of falling apart. It will take between 10 to 20 minutes, depending on the size of the potato halves.

3. Drain them, put them in a bowl and leave them to cool.

4. Roughly chop the sun dried tomatoes and artichoke hearts.

5. For the dressing, mix the tahini, mustard, olive oil, water, salt and lemon juice until you have a smooth, creamy texture. The mixture might curdle at first just keep stirring until everything is combined smoothly.

6. Mix the potatoes, the dressing, the sun dried tomatoes, olives, artichoke hearts and capers in the bowl.

7. Enjoy your Vegan Baby Potato Salad with Tahini Dijon Mustard Dressing.

There are so many other delicious and healthy recipes you can try on my blog!

For instance, if you are in the mood for a Mexican inspired meal, I suggest trying out my Vegan Spicy Fried Bean & Sweet Potato Burritos recipe.

If Italian cuisine is more to your liking, then give my Creamy Vegan Tomato Sage Spaghetti recipe or my Homemade Roasted Beetroot Fettuccine With Avocado Pesto recipe a shot.

Or if you prefer something light and refreshing but still loaded with flavors and textures, I highly recommend my Vegan Couscous Salad With Crispy Fried Tofu And Pomegranate Seeds recipe.

You won’t be disappointed!

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