Creamiest Potato Salad with Tahini Yogurt Dressing Recipe

Introduction

This Creamiest Potato Salad with Tahini Yogurt Dressing is a vibrant, flavorful twist on a classic side dish. Combining tender baby potatoes with a rich, tangy dressing and fresh veggies makes it perfect for any meal or gathering.

Ingredients

• 500 g (1 lb) baby potatoes, halved
• Salt, to taste
• 150 ml (2/3 cup) vegetable broth or water
• 15 g (1 tbsp) vegan butter
• 1 small red onion, thinly sliced
• 2 spring onions, chopped
• 30 g (1 large handful) arugula
• 170 g (1 cup) cooked white beans, or canned, rinsed
• 75 g (1 cup) sun-dried tomatoes, chopped
• Sesame seeds, for topping
• Extra chili oil, for topping

• 200 g (3/4 cup) vegan yogurt
• 60 g (1/4 cup) tahini
• 5-10 ml (1-2 tsp) chili oil, adjust to taste
• 1 garlic clove, minced
• 4 g (1 tbsp) fresh parsley, chopped
• 15 ml (juice of ½ lemon)
• Water, as needed to thin the sauce

Instructions

1. Step 1: Heat a large pan over medium-high heat. Place the halved potatoes cut-side-down and sprinkle with salt. Sear for 6–10 minutes until the cut side is golden brown.
2. Step 2: 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.
3. Step 3: When the broth has evaporated, add vegan butter and any desired seasoning such as black pepper, smoked paprika, or garlic powder. Cook for another 2–3 minutes, tossing the potatoes until glossy and coated. Remove from heat and let cool slightly.
4. Step 4: In a small bowl, combine vegan yogurt, tahini, chili oil, minced garlic, chopped parsley, and lemon juice. Whisk in a small splash of water if needed to reach a pourable consistency.
5. Step 5: In a large bowl, combine the slightly cooled potatoes, sliced red onion, chopped spring onions, arugula, white beans, and sun-dried tomatoes. Pour the sauce over and toss gently to coat.
6. Step 6: Sprinkle with sesame seeds and drizzle with extra chili oil before serving.

Tips & Variations

• For a creamier texture, add a bit more tahini or vegan yogurt to the dressing.
• Use smoked paprika or chili flakes in the seasoning for a smoky, spicy kick.
• Swap white beans with chickpeas or cannellini beans for variety.
• If you prefer a milder flavor, omit the chili oil or reduce the amount.
• Allow the potatoes to cool completely before tossing with the dressing for a thicker consistency.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of vegan yogurt?

Yes, regular yogurt works well if you are not vegan. It will offer a similar tangy creaminess to the dressing.

How do I make this salad ahead of time?

Prepare the potatoes and dressing separately, then combine just before serving. This prevents the salad from becoming soggy.

Creamiest Potato Salad with Tahini Yogurt Dressing Recipe

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4.9 from 83 reviews

This Creamiest Potato Salad with Tahini Yogurt Dressing offers a delightful twist on a classic side dish, featuring seared baby potatoes coated in a luscious vegan butter glaze, fresh veggies, white beans, and a creamy, tangy tahini yogurt dressing. Enhanced with sun-dried tomatoes, fresh herbs, and a touch of chili oil, this salad balances vibrant flavors and textures, making it a perfect, wholesome dish for any occasion.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Salad:

• 500 g (1 lb 2 oz) baby potatoes, halved
• Salt, to taste
• 150 ml (2/3 cup) vegetable broth or water
• 15 g (1 tbsp) vegan butter
• 1 small red onion, thinly sliced
• 2 spring onions, chopped
• 30 g (1 large handful) arugula
• 170 g (1 cup) cooked white beans (or canned, rinsed)
• 75 g (1 cup) sun-dried tomatoes, chopped
• Sesame seeds, for topping
• Extra chili oil, for topping

For the Sauce:

• 200 g (3/4 cup) vegan yogurt
• 60 g (1/4 cup) tahini
• 5–10 ml (1–2 tsp) chili oil, adjust to taste
• 1 garlic clove, minced
• 4 g (1 tbsp) fresh parsley, chopped
• 15 ml (Juice of ½ lemon)
• Water, as needed to thin

Instructions

1. Sear the Potatoes: Heat a large pan over medium-high heat. Place the halved potatoes cut-side-down in the pan and sprinkle with salt. Sear the potatoes for 6 to 10 minutes until the cut side turns golden brown and develops a crispy texture.
2. Steam Until Tender: Flip the potatoes so the skin side is down. Pour in the vegetable broth and cover with a lid. Let the potatoes steam for about 10 minutes or until they are fork-tender, ensuring they cook through while absorbing the broth’s flavor.
3. Add Butter & Seasoning: Once the broth has evaporated, add the vegan butter along with any desired seasonings such as black pepper, smoked paprika, or garlic powder. Cook the potatoes for another 2 to 3 minutes, tossing them gently until they become glossy and well-coated with the butter and seasoning mixture. Remove from heat and allow them to cool slightly.
4. Prepare the Sauce: In a small bowl, combine the vegan yogurt, tahini, chili oil, minced garlic, chopped parsley, and lemon juice. Whisk the ingredients together until smooth. If the sauce is too thick, add a small splash of water and whisk again until you achieve a pourable consistency.
5. Assemble the Salad: In a large bowl, combine the slightly cooled potatoes, thinly sliced red onion, chopped spring onions, fresh arugula, cooked white beans, and chopped sun-dried tomatoes. Pour the prepared tahini yogurt sauce over the salad and toss gently to coat all ingredients evenly.
6. Finish & Serve: Sprinkle the assembled salad with sesame seeds and drizzle extra chili oil on top for added flavor and a touch of heat. Serve the salad slightly warm or at room temperature for best taste.

Notes

• Use baby potatoes for the best texture and sweetness in this salad.
• You can substitute vegan butter with olive oil if preferred.
• Adjust the amount of chili oil in the dressing to control the heat level.
• Sun-dried tomatoes add a sweet and tangy flavor but can be omitted or replaced with cherry tomatoes for a milder taste.
• This salad can be served warm, at room temperature, or cold depending on your preference.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: potato salad, vegan potato salad, tahini dressing, creamy salad, Mediterranean salad, plant-based, side dish