Vegan Potato Salad
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.
A creamy and tangy classic potato salad made entirely plant-based with cashew-based mayo.
Nutrition per serving
Ingredients
base
mayo
dressing
salad
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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