Begin by thoroughly washing your Yukon Gold potatoes to remove any dirt. In a large pot, cover the potatoes with water and add a few cloves of garlic for added flavor. Bring the water to a rolling boil, then reduce the heat and simmer for about 10–15 minutes, or until the potatoes are fork-tender. Drain the potatoes and garlic, covering them to steam for an additional 20 minutes.

While the potatoes are steaming, prepare the creamy dressing. Finely chop a couple of cloves of fresh garlic and transfer them to a mixing bowl. Whisk together cashew butter, tahini, whole grain Dijon mustard, honey (or maple syrup), extra virgin olive oil, apple cider vinegar, and a splash of fresh lemon juice. Gradually add warm water until you achieve a smooth consistency, and season with cayenne pepper, salt, and black pepper to taste.

Once the potatoes are still warm and soft, transfer them to a large mixing bowl. Pour the creamy vegan dressing over the potatoes, then add in your vibrant fresh basil, dill, oregano, and chives. Toss everything gently to ensure each potato piece is coated evenly with the rich and flavorful dressing. Adjust the seasoning as needed.

Your creamy vegan potato salad is now ready to shine! Serve it warm or chill it in the refrigerator for a refreshing option. If you have the time, let it sit for at least an hour to allow the flavors to meld beautifully.