Description
Simple vegan potato salad made creamy without mayonnaise. Quickly whisk together tahini and pickle juice for a rich, flavourful dressing!
Ingredients
- 2 pounds baby potatoes (baby red or yellow, little fingerling, or new potatoes)*
- 1/4 cup tahini
- 1/4 cup pickle juice (right from your jar)*
- 2 tbsp lemon juice (usually half of a fresh lemon)
- 1/2 tsp mustard powder
- 1/4 - 1/2 tsp celery salt (if using celery seed make sure to add some salt)
- 1/8 tsp garlic powder
- Pinch of black pepper
- 1 cup chickpeas
- 1 rib of celery, diced (use some leaves too)*
- 1/8 cup red onion, diced
- 2 tbsp pickles, chopped*
- 1 - 2 tbsp fresh dill, chopped*
- 1/2 tbsp maple syrup (optional, if needed to balance any bitterness)
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Rinse and scrub your baby potatoes but don’t peel them. Slice them in quarters or in half depending on the size. Add to a medium sized pot, cover with cold water, and add at least 1 tsp salt. Bring to a boil and simmer for 8 - 10 minutes or until just fork tender (you don't want them to be mushy so as soon as a fork can pierce the potato, they are done).
- Immediately, drain the potatoes in a colander and rinse them quickly to help them cool down. Allow the potatoes to cool to room temperature before tossing with the dressing. If the potatoes are too hot the dressing can get a little clumpy. Ideally, refrigerate the potatoes for at least 1 hour or overnight before tossing with the dressing.
- To make the dressing; whisk the tahini, pickle juice, lemon juice, and spices together. Stir in the remaining ingredients and give it a taste. If you find the bitterness of the tahini to be too strong you can balance it out with more salt, lemon juice, or maple syrup as needed.
- Toss the cooled potatoes with the dressing and serve chilled.
- Leftovers keep well for 2-3 days in the refrigerator.
Notes
Approximate Cost: $4.85 Canadian using chickpeas I have cooked from dried. If I use canned chickpeas my cost increases to $5.78. Using 1/2 cup real mayonnaise would cost me about $0.85 while the tahini/pickle juice combo costs me under $0.60. Chickpeas are also a thriftier option to hard boiled eggs!
If you prefer to have a mayonnaise based potato salad, try out my amazing tofu based oil-free mayo! You can use the same seasonings and add in’s that I call for with this recipe and just adjust the lemon juice and level of seasonings to your taste!
I have used the juice from dill pickles both with and without garlic. I haven't tried this recipe with a sweeter variety of pickles like "bread and butter". This recipe will work with any variety of pickles and pickle juice but there may be slight changes in flavour depending on the pickle variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Various
- Cuisine: American, Canadian