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Creamy Vegan Potato Salad (Without Mayo)

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This potato salad is a fresh take on the classic side dish. My recipe uses a green tahini dressing instead of the usual mayonnaise, creating a lighter but equally creamy texture. Adding arugula and cilantro brings a pop of color and flavor, making this potato salad perfect for summer cookouts or as a simple side dish option.

vegan potato salad without mayo

This vegan potato salad uses simple, wholesome ingredients that are easy to find and budget-friendly. The combination of potatoes, arugula, and green onions forms the base, while the dressing brings everything together with a creamy, tangy twist.

In place of the traditional mayo you find in other potato salad recipes, we’ll be using a green tahini dressing. Tahini, a paste made from sesame seeds, is mixed with cilantro, lemon juice, and a bit of jalapeño to coat the potatoes with tons of flavor.

This potato salad is lighter than the traditional version but still fills you up. The arugula adds some pepperiness, and the green onions give a little crunch. It’s great recipe to serve as a side dish at cookouts or can be a meal on its own.

Looking for other vegan recipes for a cookout or summer picnics? Check out our collection of Vegan Picnic Recipes that are perfect for summer!

Recipe highlights

vegan potato salad without mayo
  • This potato salad is vegan, gluten-free, nut-free, and soy-free, so it works for many different dietary restrictions.
  • The tahini adds protein and makes the dressing creamy without using mayo.
  • You can easily change up this recipe to make it your own. Try different fresh herbs or add veggies like cucumber or radishes for a crunch.
  • You can make most of this vegan potato salad recipe ahead of time. Just add the arugula right before serving to keep it crisp.

Ingredients needed

  • Potatoes – I used small yellow potatoes, but red potatoes like new potatoes work just as well. They give the salad a nice, creamy texture.
  • Arugula – This adds a peppery kick to the salad. If you’re not a fan, you could try baby spinach instead.
  • Green onions – These give a mild onion flavor. You could also use chives, red onion, or shallot if you prefer.
  • Cilantro – I love using this in the dressing for its fresh taste. If you’re not a fan of cilantro, parsley or fresh dill would be delicious as well.
  • Tahini – This is the key to making the dressing creamy without using mayo like in traditional potato salad. Make sure to stir it well before using.
  • Lemon juice – I always use fresh lemon juice for the best flavor, but bottled will work in a pinch. You could also try using apple cider vinegar or dijon mustard to give the dressing a tang without using lemon juice. 
  • Olive oil – This helps smooth out the dressing. You could also try avocado oil for a different flavor.
  • Garlic – I always like to use fresh garlic cloves for the best possible flavor.
  • Jalapeno – Spicy peppers add a bit of kick. You can leave it out if you don’t like spice, or add more if you want it hotter.
  • Salt – Salt brings out all the flavors in this healthy vegan potato salad.

If you like adding pickles to your potato salad, try adding chopped dill pickle or sweet pickle relish!

How to Make Vegan Potato Salad Without Mayo

vegan potato salad without mayo

Wash and chop the potatoes into bite-sized pieces. Boil in a large pot in salted water until they’re just soft enough to pierce with a fork.

While the potatoes cook, make the dressing. Blend the cilantro, lemon juice, olive oil, garlic, and jalapeno in a food processor. Then add the tahini and salt, blending until smooth.

Once the potatoes have cooled, you can assemble the potato salad. mix them with the chopped green onions and the dressing in a large bowl. Gently fold the arugula into the creamy potato salad just before serving to keep it fresh and crisp.

Storage and serving

This vegan potato salad keeps well in the fridge for about 3-4 days. Store it in an airtight container to keep it fresh.

Recipe Tip

If you’re making it ahead, it’s best to add the arugula just before serving so it doesn’t wilt.

The dressing can be made separately and stored in the fridge for up to 5 days. This is handy if you want to prep parts of the mayo-free potato salad in advance.

I like to serve this salad at room temperature, but it’s also good chilled. It’s great for picnics or potlucks because it travels well. Try pairing it with vegan veggie burgers for a complete meal.

If you have leftover potato salad, give it a quick stir before serving. You might need to add a splash of lemon juice or a drizzle of olive oil to freshen it up.

Recipe FAQs and Tips

vegan potato salad without mayo
  • For the best texture, don’t overcook the potatoes. They should be just tender when pierced with a fork.
  • Let the potatoes cool completely before mixing with the dressing. This helps them absorb the flavors better.
  • Adjust the amount of jalapeno in the dressing to suit your spice preference. You can also remove the seeds and ribs for a mild version. 

Can I use a different type of potato? 

Yes, you can use any waxy potatoes. Avoid starchy potatoes like russet potatoes as they tend to fall apart in salads. I recommend Yukon gold potatoes or new potatoes for the best results. 

How can I make this salad more filling? 

Try adding chickpeas or white beans for extra protein. You could also include diced cucumber or cherry tomatoes for more vegetables.

How long does the tahini dressing last? 

The dressing can be stored in an airtight container in the fridge for up to 5 days.

This vegan potato salad without mayo is a fresh take on a classic dish. It’s the perfect side dish for a summer BBQ or really for any meal. The green tahini dressing adds a unique flavor that the whole family will love and I promise you won’t miss the mayo. Give it a try and let me know what you think!

More vegan salad recipes to try:

Creamy Vegan Potato Salad (Without Mayo)

vegan potato salad without mayo
Made without mayo but still incredibly creamy, this vegan potato salad will be your new favorite side dish.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 4


  • 2 lbs. small yellow or red potatoes
  • 3 cups loosely packed baby arugula washed and dried
  • 3 green onions chopped


  • ¾ cup cilantro leaves and small stems
  • cup tahini
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 2 cloves garlic
  • ½ tsp salt
  • 2-3 slices jalapeno depending on desired spice level


  • Wash and chop the potatoes into 1 inch cubes.
  • Boil the potatoes in a pot of salted water until just soft enough to be pierced with a fork. This will take about 15 minutes.
  • Drain and allow potatoes to cool completely before assembling the salad. Run potatoes under cold water to help speed this process up.

Make the dressing

  • Rinse and dry the cilantro. Remove the largest portion of the stems, leaving only the leaves and tiny stems near the top.
  • Peel and chop garlic coarse.
  • In a food processor, combine the cilantro, lemon juice, olive oil, garlic, and jalapeno along with 3 Tbsp. water. Blend until the cilantro and jalapeno are well chopped, but not completely pureed.
  • Add in the tahini and salt. Blend until smooth. Add more water as needed to thin the dressing to a thick and creamy consistency.
  • Allow the dressing to sit for at least 30 minutes for flavors to develop.

Make potato salad

  • Finely chop the green onion into rounds.
  • Combine the potatoes and green onions in a bowl with the dressing. Toss to coat completely.
  • Add the arugula and toss until just combined. If making in advance, toss the arugula in right before serving.
  • Serve immediately.


Dressing can be stored in an airtight container in the fridge for up to 5 days.
Calories: 204kcal | Carbohydrates: 9g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 302mg | Fiber: 3g | Sugar: 2g | Calcium: 46mg | Iron: 1mg

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