This calendar year on the website (and by ask for) I’m generating a massive work to make classic recipes healthier and more wholesome but also supply additional vegan and gluten-free of charge options for all of you. As Abra and I carry on to go by way of the more mature recipes on the website, we will be adding more types and introducing the two v/gf selections to almost each individual solitary recipe. Whoo hoo!

Because potato salad is just one of the most popular facet dishes out there, I made the decision to rack my brain for a creative and enjoyable way to not only make the recipe vegan, but also a minor extra fascinating than its classic mayo-significant variation that all of our aunts go mad for at summertime BBQs.

What is funny about potato salads, is that they are all different. Some with eggs, some have onion, some with mayo and some with sour product. I’m curious, how do you like yours?

vegan potato salad drizzled with green tahini sauce next to a carton of almond breeze almond cashew milk

I desired this vegan potato salad to be further unique so I designed a version with 3 different types of potatoes (crimson, purple and gold!) and a mouth watering green herbed tahini dressing that delivers a clean, tanginess to the potato salad. Not only is it attractive, but the dressing is Incredible and a good way to use up the additional tahini lurking in your cupboard.

vegan potato salad drizzled with green tahini sauce on a tray

To make the tahini herb sauce, we use tahini, lemon juice, garlic, dijon, clean parsley, cilantro, dill, salt and pepper and of class, Almond Breeze Almond Cashew Unsweetened Vanilla milk to increase creaminess and taste. I really like working with the almondmilk blends variation to retain the dressing sleek and on the thicker aspect.

vegan potato salad in a bowl with a spoon

Just chop up your cooked and cooled potatoes, then drizzle the sauce above. You can also mix it together appropriate absent, but for presentation reasons, I propose drizzling. Then garnish with green onions and black pepper for a small much more punch.

This vegan potato salad can make wonderful leftovers and must remain fantastic for 3-4 times in the fridge. I love it very best served chilly. I advise pairing it with my tofu kabobs for a vegan BBQ you won’t ignore whenever soon! Enjoy! Xo

vegan potato salad drizzled with green tahini sauce on a tray

If you try this recipe, be sure to price it beneath and permit me know how you liked it. And of program, do not overlook to snap a picture and tag #ambitiouskitchen on Instagram so I can see your beautiful creations. xo!

Other vegan BBQ recipes you could like:

The Greatest Healthful Coleslaw Ever (No Mayo!)

Avocado Strawberry Mango Salsa

Well known Crunchy Cashew Thai Quinoa Salad

Vegan Curried Broccoli Chickpea Salad

The Greatest Vegan Black Bean Burgers with Tahini Garlic Sauce

This recipe is in partnership with Almond Breeze, all recipes, texts and opinions are my own. Thanks for continuing to assist AK and the manufacturers that help make this internet site achievable!