The Vegan Potato Salad I've Been Making All Summer

Try this simple vegan potato salad made creamy without mayonnaise. Quickly whisk together tahini and pickle juice for a rich, flavourful dressing!

Recipe Links:
Vegan Potato Salad: https://tastythriftytimely.com/creamy...
5 Minute Oil-Free Mayo: https://tastythriftytimely.com/best-5...

Video Links:
5 Minute Oil-Free Mayo:    • 5 Minute Oil-Free Mayo From Tofu 🤯  
Vegan Lobster Roll:    • Vegan "Lobster" Roll + Oil Free Mayo!  
How To Cook Dried Chickpeas:    • How To Cook Dried Chickpeas + Easy Hummus ...  

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Key Moments:
00:00 Introduction
00:52 The Potatoes
01:54 The Dressing
04:01 Mix & Serve
04:14 Taste Test With Bryan
05:05 Recipe Cost
05:27 Coming Up Next

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients:
Vegan Potato Salad (serves 4-6)
2 pounds baby potatoes (baby red or yellow, little fingerling, or new potatoes)⁠
¼ cup (60 g) tahini⁠
¼ cup (60 ml) pickle juice (right from your jar)⁠
2 tablespoon lemon juice (usually half of a fresh lemon)⁠
½ teaspoon mustard powder⁠
¼ – ½ teaspoon celery salt (if using celery seed make sure to add some salt)⁠
⅛ teaspoon garlic powder⁠
Pinch of black pepper⁠
1 cup(240 g)chickpeas⁠
1 rib of celery, diced (use some leaves too)⁠
⅛ cup red onion, diced⁠
2 tablespoon pickles, chopped⁠
1 – 2 tablespoon fresh dill, chopped⁠
½ tablespoon maple syrup (optional, if needed to balance any bitterness)⁠

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*Our videos include quick cutting and some brief flashes.