Vegan Potato Salad

Vegan Potato Salad with green lentils and a refreshing creamy tahini dressing is packed with flavors and nutrients. It takes your dinner parties or pot lucks to the next level.

5 from 1 reviews

Vegan potato salad with green lentils and an amazingly refreshing tahini dressing makes a perfect side dish.



Potato Salad:

Tahini Dressing:


  1. Boil the potatoes in salty water. After 20 minutes, check them with a fork. If they are not tender enough, cook them for 5-10 minutes more.
  2. Drain and let them cool for about 10 minutes. Chop them into bite-size pieces.
  3. Meanwhile boil green lentils in another pot for 15-20 minutes or until tender. Drain and pour cold water over them to help them cool.
  4. Throw the fresh peas in boiling water and cook for 3 minutes or so. Don’t overcook them, otherwise they lose their nice green color. Transfer the cooked peas into cold water to stop their cooking and drain.
  5. In a large bowl, combine chopped potatoes, green lentils, peas, green apples, green onions, parsley and dill pickles.

To make the tahini dressing:

  1. Combine all of the ingredients in a food processor and blend until completely smooth. Taste and make any adjustments you like.
  2. Drizzle the tahini dressing over the salad and give it a good stir. Serve it at room temperature.