From the Jewish Food Hero Kitchen: Creamy Vegan Potato Salad (Mayo and Oil Free)

Potato salad can be a perfect side dish and it can also be a disaster!  Potato salad that is filled with mayo and mayonnaise tastes too rich and feels like heavy mess in our gut.  

I wanted a healthy and delicious version so I’ve adapted a traditional potato recipe recipe with healthy ingredients that are all plant based.

This vegan version kosher pareve and is also mayo and oil free!  I use tahini and mustard in the dressing to create the perfect tangy and creamy dressing.  After you try this creamy dressing, mayo and oil will become distant memories in your food history.  

This salad tastes delicious and is loved by children and adults alike.  It is a perfect side salad to add to your table.

From the Jewish Food Hero Kitchen: Creamy Vegan Potato Salad (Mayo and Oil Free)
From the Jewish Food Hero Kitchen: Creamy Vegan Potato Salad (Mayo and Oil Free)
Jewish Food Hero
Rate this recipe
Average: 0/5

  • Salad:
  • 6 medium potatoes (or 1-2 per person)
  • 1-2 shallot, to taste
  • ½ cup of green onion tops, sliced thin
  • Pepper, to taste
  • Dressing:
  • 2 Tbsp tahini
  • 3 Tbsp lemon juice
  • 4 Tbsp rice milk
  • 1 Tbsp dijon mustard
  • 1 garlic clove (or more)
  • 1 tsp salt
  • 1 tsp natural sugar (optional)

  1. Prep:
  2. Peel the potatoes
  3. Put the potatoes in a large pot of salted water
  4. Bring the water to a boil and cook for around 10 min and then turn down to a simmer and cook until almost done. Be careful not to overcook the potatoes as not many people like mushy potato salad
  5. Remove the potatoes and place them on a baking sheet to cool for 30 minutes. When you add the dressing, the potatoes should be warm rather than hot. Adding dressing to warm potatoes allows the dressing to absorb better.
  6. Make the dressing by combining all the ingredients in blender and blending until smooth - if you want a lot of dressing, make a double batch.
  7. Slice the shallot, celery and green onion tops and set aside
  8. Cut the potatoes into a small-medium diced size and place into large salad bowl
  9. Add the shallot and green onion tops to the salad bowl
  10. Pour dressing over potatoes and gently combine (read do not mush!)
  11. This can be eaten cold or at room temperature
  12. If chilling, place in refrigerator to cool for at least 1 hour
  13. Before serving garnish with sliced green onion tops

If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals



Comments are welcomed and encouraged, but please be thoughtful and courteous. As the old adage goes, if you don’t have anything nice to say, don’t say anything at all. We reserve the right to edit or remove comments that violate the spirit of these guidelines, including comments that we deem to be offensive, off-topic, self-promoting, or spammy. This comment policy is subject to change at any time.