Creamiest Potato Salad with Tahini Yogurt Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
