Vegan Tzatziki Potato Salad

This healthy Vegan Tzatziki Potato Salad recipe is full of fresh flavor and has the creamiest texture without any mayo!  The Mediterranean flavors pair wonderfully with the buttery soft potatoes and crunchy onions.  You won’t miss the mayonnaise at all in this easy side dish.  

Vegan Tzatziki Potato Salad

Potato salad is such a classic summertime cookout side dish.  I love olive oil-based potato salads (this is my favorite).  But, sometimes I crave a traditional creamy potato salad texture.  This recipe is just that but without the mayo!  Instead, this Vegan Tzatziki Potato Salad gets its creaminess from a spin on my easy vegan tzatziki sauce which is made from blended cashews and water.  It is easy, flavorful and ultra-creamy.  Perfect for potato salad!  It offers loads of fresh flavor from the spicy garlic and lemony sweet dill.  It has a bit of zing from the vinegar, depth of flavor from the extra virgin olive oil and sweetness from a touch of maple syrup.  It is the perfect addition to potato salad.  

Easy Vegan Tzatziki Potato Salad

The potatoes are made perfectly tender in either your pressure cooker or on your stovetop.  I provide directions for both.  Achieving the perfect texture for your potatoes is the key to an unforgettable potato salad.  

No Mayo Creamy Potato Salad

Along with perfectly cooked potatoes, potato salad has to have subtle crunchiness throughout.  For that, I loaded the potato salad up with diced red onions and green onions.  They provide super fresh flavor and a satisfying crunchy texture to this side dish.  

Close Up of Vegan Tzatziki Potato Salad Recipe

Beyond that. you can season the recipe with more salt, pepper and fresh dill until the flavors are just perfect for your palette.  

Potluck Potato Salad

Serving Bowl with Vegan Potato Salad and Spoon

This potato salad recipe is vegan, egg-free, dairy-free and gluten-free for all to enjoy.

Spoonful of Homemade Vegan Potato Salad

What should I serve this Vegan Tzatziki Potato Salad With?

Serve this Vegan Tzatziki Potato Salad with my Sweet Potato Veggie Burgers or my Turmeric Spiced Millet Veggie Burgers. It would also pair well with my favorite light summer salad or this hearty kale salad.

Spoonful of No-Mayo Creamy Potato Salad

Looking for more tasty side dishes?

Here a few of my most popular summer side dishes:

Lemon Olive Oil & Dill Potato Salad

Mediterranean Pasta Salad

Vegan Tzatziki Beet Salad

Vegan Summer Slaw

Creamy Broccoli & Zucchini Pasta Salad

Garlic Cilantro Lime No Mayo Coleslaw

Also be sure to check out this roundup which includes my 50 favorite summer holiday weekend cookout recipes.

The Best Vegan Potato Salad Recipe

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The Best Vegan Potato Salad Recipe

Vegan Tzatziki Potato Salad


  • Author: Elaine Gordon
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

This healthy Vegan Tzatziki Potato Salad recipe is full of fresh flavor and has the creamiest texture without any mayo!  The Mediterranean flavors pair wonderfully with the buttery soft potatoes and crunchy onions.  You won’t miss the mayonnaise at all in this easy side dish.


Scale

Ingredients

  • 3 pounds Yukon potatoes, scrubbed, peeled and chopped into small bite-sized chunks (~ 1/2 inch cubes)
  • 4 green onions, diced
  • 1/2 red onion, diced
  • 3 stalks celery, diced (optional)

Vegan Tzatziki Sauce for Potato Salad

  • 1 cup raw cashews*
  • 1/4 cup filtered water
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons pure maple syrup
  • 2 tablespoon extra virgin olive oil
  • 5 cloves garlic
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon ground black pepper 
  • 1/2 cup fresh dill 

Instructions

  1. To cook the potatoes in your Instant Pot, place in the steamer basket with 2 cups of water. Cover with the lid making sure the valve is set to “sealed.” Cook on manual high pressure for 3 minutes. When done press off and manually release the pressure. To cook the potatoes on your stove top, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil then reduce heat to low and cook until potatoes are easily pierced with a knife, about 5 minutes.
  2. While the potatoes cook, prepare the Vegan Tzatziki Sauce.  Add pre-soaked and drained cashews to a high speed blender along with the water, vinegar, maple syrup, oil, garlic, salt and pepper.  Do not add the fresh dill at this time.  Blend on high speed to 60 seconds until smooth and creamy.  Now add the dill and pulse 4 times to incorporate the dill.
  3. Once the potatoes have cooked and fully cooled, add the vegan tzatziki sauce and toss gently. Gently stir in the green onions and red onions. Season with more salt, pepper and fresh dill to taste.
  4. Chill for an hour or two and then enjoy.  Store leftovers in an airtight container in your refrigerator for up to four days.

Notes

*Soak the cashews in boiling water for 30 minutes prior to blending.  Before blending drain and rinse.

  • Category: Side Dish
  • Method: Stovetop or Instant Pot
  • Cuisine: Mediterranean

Keywords: Vegan Tzatziki Potato Salad

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