How to Make the Perfect Vegan Potato Salad
American · Easy · 35 min · 6 servings
This creamy vegan potato salad uses a tangy cashew-based mayo that rivals any traditional version without a single drop of dairy or eggs. It is the ultimate crowd-pleasing vegan dish perfect for summer picnics, BBQs, and potluck gatherings.
Why this recipe works
This Vegan Potato Salad recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 270 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 pounds Yukon Gold potatoes cubed
- 0.5 cup raw cashews soaked and drained
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 stalks celery diced
- 0.25 cup dill pickles diced
- 3 tablespoons fresh dill chopped
- 0.25 cup red onion finely diced
Step by step instructions
Step 1: Cook the Potatoes
Place cubed potatoes in a large pot of salted cold water. Bring to a boil and cook for 12 to 15 minutes until fork-tender but not falling apart. Drain and spread on a baking sheet to cool completely before mixing.
Step 2: Blend the Vegan Mayo
Combine soaked cashews, apple cider vinegar, Dijon mustard, and a pinch of salt in a blender with 3 tablespoons of water. Blend on high for 2 minutes until silky smooth. Taste and adjust seasoning.
Step 3: Prepare the Add-ins
Dice the celery, dill pickles, and red onion into small uniform pieces. Chop the fresh dill finely. Having all ingredients cut to a similar size ensures a pleasant and cohesive texture in every bite.
Step 4: Combine and Chill
In a large bowl combine cooled potatoes, celery, pickles, red onion, and dill. Pour cashew mayo over everything and fold gently to coat without mashing the potatoes. Refrigerate for at least 30 minutes before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → store-bought vegan mayo for a quicker and equally creamy result
- Yukon Gold potatoes → red potatoes which hold their shape even better when mixed
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Mixing the potatoes while still hot which makes them absorb all the dressing and turn mushy
- Over-mixing the salad which breaks down the potato cubes into an unappealing mash
Nutrition facts
Per serving: 270 calories, 6g protein, 38g carbs, 11g fat, 4g fiber.
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