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  • Writer's pictureMeagan Currell

creamy vegan tahini potato salad

I love this for a potluck or summer bbq! It’s so delicious and creamy while being allergen-free (dairy-free and gluten-free) and appropriate for most dietary preferences (vegan, vegetarian, plant-based).

Tahini is made from ground sesame seeds which are a good source of protein, fiber, and antioxidants. It has a consistency similar to that of peanut butter, so I like to add water (ratio of 1:1) to thin tahini down and use as a creamy dressing. Try the recipe below!


1.5 cups small red potatoes

1/4 cup tahini

1/4 cup water

2 tbsp lemon juice

1.5 tsp sea salt

1.5 tsp black pepper

1/2 tsp minced garlic

3 tbsp diced red onion

3 tbsp chopped scallion

3 tbsp fresh dill

1 tbsp hemp seeds

1 cup arugula


1. boil potatoes until they’re easily pierced with a fork (20 mins or so)

2. make tahini dressing while potatoes boil by adding tahini, water, lemon juice, garlic, salt and pepper to a small bowl and whisking

3. cut each potato into about 4 pieces just to make them bite sized

4. add chopped potatoes to a bowl with red onion and scallions

5. drizzle tahini dressing over potatoes and toss

6. plate over a handful of arugula, sprinkle with scallion, dill, and hemp seeds, and enjoy!

prep time: 30 mins

nutrition: 580 calories, 18g protein, 43g carbohydrate, 37g fat, 10g fiber

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