Smashed Potato Bean Salad with Tahini Yoghurt (Vegan)
A delicious, fresh and flavour-packed Smashed Potato Bean Salad with Tahini Yoghurt, that’s ideal for sharing or for meal prep. This vegan and gluten-free recipe is also high in protein and contains so many different vegetables.
I love making roasted smashed potatoes, and these ones are so good with a fresh veggie salad served with lots of dreamy tahini. The dressing is delicious and can be used to dress many other salads, so feel free to come back to it time and time again (it also lasts well in the fridge) so you can make up double. The meal is high in fibre and protein while being great for the gut, and contains wholefood, simple ingredients in a way that feels special. This recipe takes the classic mayo potato salad and takes it to the next level.
Why will I love this recipe?
This salad is amazing:
- A fun spin on the classic potato salad
- Contains no mayonnaise
- Contains smashed golden roasted new potatoes
- Packed with different vegetables
- Stirred together with a creamy tahini and yoghurt sauce
- Great for the gut with fermented ingredients
- Plant-based, egg-free and dairy-free
- Naturally gluten-free and nut-free
- Everyone will love it
- Ideal for picnics, picky meals and for meal prep
- Delicious all year long (particularly for summer)
- High in protein with butterbeans
- High in fibre with potatoes, veggies and herbs
- Vibrant and colourful
- Filling and wholesome
- Ideal on its own or as part of a mezze spread
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the potatoes:
- Baby new potatoes: I love jersey royal potatoes when they are in season, or just find small new potatoes for the best ones to boil, smash and roast.
- Olive oil: to roast. I love the Citizens of Soil olive oil, and take a look here at the amazing range.
- Chilli flakes: with salt and pepper to add some flavour.
To make the dressing:
- Thick dairy-free yoghurt: make sure it’s unsweetened and only contains simple, natural ingredients. I like NUSH plain or Cocos Organic yoghurt for this recipe.
- Tahini: the runny, drippy kind is best and look out for an authentic one or the brand Belazu is my favourite.
- EVOO: extra-virgin olive oil is best for dressings as it has a richer flavour. I use the Citizens of Soil brand as the quality is amazing.
- White miso paste: to add depth of flavour. if you don’t have this, you can leave it out.
- Lime: or lemon to add some zing and zesty flavour.
- Water: to thin out the dressing.
And to make the salad:
- Butterbeans: I always use the Bold Bean Co queen butterbeans as they are so plump and juicy, but this recipe is also great with their chickpeas or white cannellini beans.
- Cherry tomatoes: or use baby plum tomatoes, too, and chop them in half.
- Cucumber: these are great as they are cooling and fresh.
- Celery: to add crunch and some flavour.
- Pomegranate: to add some vibrant pops of fruitiness and they are great for female health.
- Spring onions: or chop up a small red onion.
- Fresh mint: to add some freshness. I also love basil or chive here.
Is this gluten-free and nut-free?
This recipe is naturally gluten-free and nut-free (check that your yoghurt does not contain nuts, i.e. NUSH is almond-based).
How do I make this?
This salad comes together in a few steps:
- Par-boil the new potatoes: until you can quite easily pierce them with a knife.
- Drain and space the potatoes out on a baking dish: leaving room around each one.
- Use a mug or heat-proof glass to press down and smash the potatoes: one by one.
- Drizzle with olive oil and season: and then roast until golden and crispy.
- Make the salad dressing in a bowl: and combine.
- Chop the veggies and drain the beans: for the salad.
- Add all of the salad ingredients and potatoes: to a large bowl.
- Pour over the dressing: and toss well.
- Serve with your favourite toppings: or keep for later.
How long will it last?
This salad will keep for 2-3 days in the fridge in a sealed container, making it great for meal prep lunches.
What other recipes can I try?
For more wholefood summery dinners:
- 15-Minute Peanut Butter Ramen
- Chickpea Caesar Pasta Salad
- Bruschetta Butterbean Hummus Salad
- BBQ Shredded Tofu Hummus Sandwiches
- Mango Edamame Noodle Salad with Almond Satay
Smashed Potato Bean Salad with Tahini Yoghurt (Vegan)
A delicious, fresh and flavour-packed Smashed Potato Bean Salad with Tahini Yoghurt, that’s ideal for sharing or for meal prep. This vegan and gluten-free recipe is also high in protein and contains so many different vegetables.
Ingredients
For the Potatoes:
- 1 kg baby new potatoes
- 2-3 tbsp olive oil
- ½ tsp chilli flakes
- Salt and pepper
For the Sauce:
- 160g thick dairy-free yoghurt
- 3 tbsp runny smooth tahini
- 2 tbsp extra-virgin olive oil
- 1 tbsp white miso paste
- 1 lime, juiced
- 3-4 tbsp water, to thin
For the Salad:
- 1 1/2 x 400g tin butterbeans (360g, once drained)
- 200g cherry tomatoes, halved
- 200g cucumber, chopped small
- 2 large celery stalks, chopped thinly
- 100g pomegranate
- 4 spring onions, thinly sliced
- 2 large sprigs fresh mint, chopped small
- Sesame seeds, to serve
Instructions
- Start by making the potatoes. Preheat the oven to 160Fan/180ºC and line two large baking trays with parchment paper. Scrub the potatoes and chop any larger potatoes in half and add to a pan of boiling water. Allow to boil for 10 minutes, until you can pierce them with a knife.
- Drain the potatoes and add to the trays. Use a heatproof jar or mug and smash each potato with the base to make them flatter. Drizzle with the olive oil, chilli flakes, salt and pepper evenly. Roast for 25 minutes, turning the trays halfway through. They will be golden and crispy when ready.
- Meanwhile, make the sauce. Add all of the ingredients to a bowl and whisk well. Season with salt and pepper.
- Prepare all of the salad ingredients; drain the beans, chop the vegetables and the herbs.
- To a large mixing bowl, add the smashed potatoes, the beans, tomatoes, cucumber, celery, pomegranate, spring onion and mint. Pour over the dressing and toss well.
- Serve in bowls topped with the sesame seeds and enjoy straight away. Or, keep leftovers in a sealed container in the fridge for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Smashed Potato Bean Salad with Tahini Yoghurt so please do let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With smashed potato love x
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