Vegan Warm Dijon Potato Salad! We want all the potatoes, especially with this awesome potato salad that is totally delivering on those happy summertime vibes.

Simplicity at its best, this healthy, oil-free Vegan Warm Dijon Potato Salad is a real crowd pleaser boasting bold, tangy flavors. Warm and tender baby red skinned potatoes are bathed in a creamy Dijon mustard sauce that is perfectly complimented with briny dill pickle relish and zesty red onions. Serve it warm or at room temperature; it is sure to become a new family picnic favorite.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Calling all potato salad lovers!  This tangy potato salad is bursting with delicious flavor.  We are huge Dijon mustard fans, so this recipe hit a home run for us.  When you combine warm baby skinned potatoes with creamy Dijon mustard, you are bound to get a match made in heaven.  Well, at least we think so! 😊

However, we do want to say that if you aren’t a Dijon mustard fan, then perhaps this recipe is not for you.  The Dijon mustard takes center stage in this recipe.

You gotta give this one a try!  We loved it!   Dad devoured it!

Tips for Success:

• Boiling the Potatoes: Watch the potatoes very closely toward the end of their cooking period.  You want to catch them just when they become fork tender.  If you overcook the potatoes, they fall apart.  To test for doneness, we typically select a large potato cube, remove it from the boiling water, run it under cold water and bite into it to see if it is tender enough (and discard or eat).  Repeat this method until the potatoes are just tender.  Then drain and very gently rinse the cooked potatoes under a stream of cold water just until the potatoes are no longer scalding hot, but nice and warm. Then very gently shake off any excess water and allow to drain for a few minutes. The key is to handle the cooked potatoes gently, so they don’t break down. Some folks really like that mashed look for their potato salads, we do not.  We prefer a lot of dimension and texture.
• Dijon Mustard Flavor: This warm potato salad has a very distinct Dijon mustard base and flavor.  If you are not a Dijon mustard fan, then this recipe is not for you.
• Dill Pickle Relish: We suggest that you start on the low side (1 Tablespoon) and build from there.  We love dill pickle relish; however, 2 Tablespoons will bring the dill pickle flavor forward which then could compete with the Dijon mustard flavor.  We had family members who preferred only 1 Tablespoon of dill pickle relish, while others preferred the full 2 Tablespoons.
• Soaking the Red Onions: Soaking red onions takes the sharpness out of them and mellows the flavor.  We loved the tiny bit of crunch that the red onions add without the sharp flavor.
• Tahini: The tahini should be room temperature and free flowing/runny.  If the tahini has been refrigerated, scoop out the recipe amount into a bowl and allow to come to room temperature.  Cold tahini will be clumpy, often making it difficult to blend into the sauce.
• Low Fat Dish Expectations: This dish is designed to be a low-fat dish.  It is not going to taste as decadent as a dish that has a higher fat content.  It is very delicious, but we want to make sure the reader understands this.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave or you can eat it cold.  If you do plan to eat it cold, we suggest, removing it from the fridge approx. 30 minutes prior to serving to allow the flavors to wake up.

This dish is best served right after making it.  It does not freeze well.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
• Dijon Mustard: We used Koops Dijon Mustard.  Feel free to use your favorite Dijon mustard.

Kitchen Products Used:

• Stock pot to cook the potatoes

We certainly hope you give this deliciousness a try.

If you try this bold potato salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Warm Dijon Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Ameera and Robin
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minutes (+Rest Time)
• Yield: 4-5 Servings 1x
• Category: Side, Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Simple, summery, and satisfying, this healthy, oil-free Vegan Warm Dijon Potato Salad is a real crowd pleaser and perfect for picnics.

---

Ingredients

Scale 1x2x3x

• 2 lbs. baby red skinned potatoes, unpeeled, halved *
• ½ cup red onion, fine dice
• 2 Tablespoons dill pickle relish (+/-) *
• 1 Tablespoon fresh parsley, fine chop 

Sauce Ingredients:

• ¼ cup distilled white vinegar
• 3 Tablespoons low-sodium vegetable broth *
• 1 Tablespoon tahini *
• 1 Tablespoon Dijon mustard (+/-) *
• 1 teaspoon reduced-sodium tamari *
• 1 teaspoon pure maple syrup
• ¼ teaspoon hot sauce *
• 1 Tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon dried ground mustard powder
• ¾ teaspoon sea salt (+/-) *
• 1/8 teaspoon black pepper (+/-)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Halve the unpeeled baby red skinned potatoes, then place them into a medium stock pot covered with water, sprinkle with sea salt, and place onto the stove over high heat. Bring to a boil, then immediately lower to a very low boil. You don’t want the potatoes to break up by using a fast rolling boil. Simmer just until fork tender, about 13 to 15 minutes (or longer), then immediately remove, drain, and gently rinse under cold water for approximately 1 to 2 minutes. Set aside.
2. In the meantime, chop the red onion, until finely diced, then place into a small bowl and cover with warm tap water for 5 minutes, then drain off the water and set aside.
3. Make the Sauce by placing all the sauce ingredients into a small bowl and whisking to combine.
4. Place the warm baby potatoes, drained red onions, dill pickle relish, and chopped parsley into a large bowl. Pour the sauce over and gently toss until the potatoes are thoroughly coated.  Allow to set for 5 minutes, then gently toss again.
5. Taste test for flavor. Add more seasoning, if needed. Best if served immediately while the potatoes are warm.

---

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4-5

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.