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.
Potato salad is such a classic summertime cookout side dish. I love olive oil-based potato salads (my 15-minute vegan red potato salad is actually 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 thanks to soaked cashews (learn more about How (and Why!) to Soak Cashews in this post). 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.
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.
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.
Beyond that, you can season the recipe with more salt, pepper and fresh dill until the flavors are just perfect for your palette.
This potato salad recipe is vegan, egg-free, dairy-free and gluten-free for all to enjoy.
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.
Looking for more tasty side dishes?
Here a few of my most popular summer side dishes:
Lemon Olive Oil & Dill Potato Salad
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.
Vegan Tzatziki Potato Salad
- 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.
Ingredients
- 3 pounds Yukon potatoes, scrubbed, peeled and chopped into small bite-sized chunks (~ ½ inch cubes)
- 4 green onions, diced
- ½ red onion, diced
- 3 stalks celery, diced (optional)
Vegan Tzatziki Sauce for Potato Salad
- 1 cup raw cashews*
- ¼ cup filtered water
- 2 tablespoons distilled white vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoon extra virgin olive oil
- 5 cloves garlic
- ¾ teaspoon fine salt
- ½ teaspoon ground black pepper
- ½ cup fresh dill
Instructions
- 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.
- 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.
- 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.
- 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. Learn more about How (and Why!) to Soak Cashews in this post.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Stovetop or Instant Pot
- Cuisine: Mediterranean
Keywords: Vegan Tzatziki Potato Salad
Amy says
Hi Elaine. We don't use distilled vinegar. Do you recommend a substitute? Maybe lemon, or would this not work with maple syrup? Thank you.
Elaine Gordon says
Hi Amy, Are you able to use other vinegars like apple cider vinegar? If so that would be the best substitution option. If not, you could try lemon. You need something with tang for sure. Lemon and maple syrup go great together! 🙂 Eager to hear how this one goes for you with your sub! Best, Elaine
Jeanne says
Love that this potato salad doesn’t use mayo or sour cream for the dressing. I’ve made the Tzatziki as a dip as well. Shared recipe with others who have made and enjoyed.
Elaine Gordon says
Thank you so much, Jeanne! I'm so glad you enjoyed this one. Thank you for sharing the recipe with your people! And thank you for the five star rating! Best, Elaine