Name: Vegan Potato Salad Recipe
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 pound small red potatoes (or substitute sweet potatoes or yellow potatoes); 2 ½ cups diced vegetables (such as bell pepper, celery, red onion); 1 cup raw cashews; 1/3 cup water (plus additional 1/3 cup for blending); 1 Tbsp grape seed oil, olive oil, or avocado oil; 2 Tbsp white wine vinegar or apple cider vinegar; 1 Tbsp spicy mustard; 1-2 Tbsp agave nectar or maple syrup; 2 Tbsp dried dill (or 4-5 Tbsp fresh dill); 1/4 tsp sea salt; 1/4 tsp black pepper; 3-4 cloves garlic, minced; 1 tsp hot sauce (optional); Fresh chopped parsley (optional)

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If you’re looking for a vibrant, creamy, and utterly satisfying dish perfect for picnics, barbecues, or a wholesome lunch, this Vegan Potato Salad Recipe will quickly become a staple in your kitchen. Combining tender potatoes with a medley of crunchy, colorful vegetables and a luscious cashew-based dressing, it offers a delightful balance of textures and flavors that will have everyone asking for seconds. Plus, it’s entirely plant-based and packed with fresh herbs, making it both nourishing and refreshingly light. I’m so excited to share this gem of a recipe with you—it’s truly a celebration of comfort food done vegan style!

Ingredients You’ll Need

A clear glass bowl on a white marbled surface holds a mixture of chopped red potatoes coated in a creamy, light green sauce with specks of herbs. On one side of the bowl is a fresh vegetable mix of small diced red bell peppers, celery, red onions, and parsley, with vibrant red, green, purple, and fresh green colors. A wooden spoon with some sauce and vegetables is partly inside the bowl, showing the creamy texture and chunky ingredients being stirred. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe come together simply, yet each one plays an essential role in building the perfect texture, flavor, and appearance of this salad. From the creamy, nutty dressing to the vibrant veggies and tender potatoes, every component shines.

Small red potatoes: These hold their shape beautifully after cooking and add a lovely pop of color.
Diced vegetables: Bell peppers, celery, and red onion bring a refreshing crunch and a burst of vibrant colors.
Raw cashews: The secret to the creamy, rich dressing without any dairy.
Water: Helps blend the cashews into a smooth sauce and adjusts consistency.
Grape seed, olive, or avocado oil: Adds richness and helps emulsify the dressing.
White wine or apple cider vinegar: Introduces just the right tang to brighten flavors.
Spicy mustard: Adds a zesty kick and depth to the dressing.
Agave nectar or maple syrup: Balances acidity with a touch of natural sweetness.
Dried dill: Infuses the salad with a classic, herby fragrance (fresh dill works wonderfully, too).
Sea salt and black pepper: Essential seasoning for enhancing all the flavors.
Garlic cloves: Minced fresh for a punch of savory intensity.
Hot sauce: A splash to add a subtle, warming heat (optional but recommended!).
Fresh chopped parsley: For a fresh, bright garnish that ties everything together.

How to Make Vegan Potato Salad Recipe

Step 1: Soak the Cashews

To achieve that creamy, luscious dressing, start by soaking the raw cashews. Pour boiling hot water over the cashews in a small bowl and let them soak uncovered for one full hour. This softens the nuts and prepares them to blend into a rich, velvety sauce, making all the difference in the salad’s texture.

Step 2: Cook the Potatoes

While the cashews soak, grab your potatoes. Toss them into a saucepan filled with room temperature water, then bring to a boil over high heat. Once boiling, lower the heat to maintain a gentle boil and cook for 15 to 20 minutes, or until a knife slides in and out of the potatoes effortlessly. Drain them and set them aside to cool slightly—perfectly tender and ready for the next step.

Step 3: Blend the Dressing

Drain the soaked cashews thoroughly and add them to your blender along with 1/3 cup of fresh water. Add your chosen oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, black pepper, and minced garlic. Blend on high speed, scraping down the sides as needed until the dressing turns creamy, thick, and pourable. If it’s too thick to blend easily, a splash more water will help. This dressing is the creamy heart of the salad, lending a luxurious feel without any dairy.

Step 4: Adjust Flavors

Give your dressing a taste test. Now is the time to balance those flavors: add more dill if you crave an herbaceous punch, garlic for bite, salt and pepper to elevate, maple syrup for subtle sweetness, or vinegar to brighten it all up. For a spicy twist, stir in a dash of your favorite hot sauce. The playful adjusting makes this Vegan Potato Salad Recipe uniquely yours.

Step 5: Combine and Toss

Chop the cooled potatoes into bite-size pieces and place them in a large mixing bowl. Add the diced vegetables for that satisfying crunch and splash of color. Pour the cashew dressing over everything and gently toss until every piece is beautifully coated. Garnish with fresh chopped parsley for a finishing touch that screams freshness.

Step 6: Chill or Serve

Serve the salad immediately if you like it slightly warm or room temperature—the flavors are still wonderful this way. But if you prefer it chilled, cover and refrigerate for 4 to 6 hours or overnight to let those flavors meld perfectly. This flexibility makes the Vegan Potato Salad Recipe an effortless make-ahead star.

How to Serve Vegan Potato Salad Recipe

A tall clear glass jar is filled with a layered potato salad. The bottom layer has small light green peas and creamy dressing. Above that are chunks of white potatoes mixed with purple-red potato skin pieces, orange carrot slices, and bits of green herbs. The mixture looks creamy with specks of black pepper and small herbs spread throughout. The jar is filled all the way to the top, with a sprinkle of fresh green herbs on the very top. Around the jar are whole small red potatoes placed on a white marbled textured surface. The background is plain white. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley adds a burst of green that’s as beautiful as it is tasty. For an extra pop, consider adding a few more sprigs of dill or some thinly sliced green onions. These little touches make every bite feel as vibrant as the first.

Side Dishes

This salad pairs wonderfully with anything from grilled veggies and smoky tempeh to crisp green salads or crusty artisan bread. It’s also a fantastic companion to summer cookouts, making it a versatile side that satisfies plant-based eaters and omnivores alike.

Creative Ways to Present

Take your presentation up a notch by serving this salad in colorful bowls or hollowed-out bell peppers. For gatherings, layer the salad in glass jars for charming individual servings. Adding edible flowers on top can also make this classic dish look like a centerpiece on your table.

Make Ahead and Storage

Storing Leftovers

This Vegan Potato Salad Recipe keeps beautifully in the refrigerator for up to one week. For best flavor and texture, aim to enjoy leftovers within the first three days. Just give it a gentle stir before serving to redistribute the dressing.

Freezing

Freezing potato salad is usually not recommended, as the potatoes can become mushy and the dressing may separate. For this particular recipe, it’s best to enjoy it fresh or refrigerated instead.

Reheating

If you prefer your potato salad warmed, remove it from the fridge and let it sit at room temperature for 15-20 minutes. You can also briefly microwave it, but keep the heat gentle to preserve its creamy texture and fresh flavors. Reheating too aggressively might compromise the salad’s integrity.

FAQs

Can I use other types of potatoes in this recipe?

Absolutely! While small red potatoes are preferred for their firmness and texture, sweet potatoes or yellow potatoes can work too. Just note that yellow potatoes may get a bit softer, so keep an eye on the cooking time.

What if I’m allergic to nuts? Is there a substitute for cashews?

Cashews give this dressing its creamy richness, but if you have a nut allergy, you can try soaked sunflower seeds or silken tofu as alternatives. The texture might differ slightly, but the salad will still be delicious.

Can I make this salad oil-free?

Yes! You can skip the oil if you prefer. The dressing will be slightly less rich but still creamy thanks to the cashews. You might want to add a little extra vinegar or mustard to boost flavor.

How spicy is the hot sauce in this recipe?

The hot sauce adds just a subtle heat, so it won’t overpower the other flavors. Feel free to adjust the amount or omit it completely if you’re sensitive to spice.

Can I prepare this salad the day before a party?

Definitely! In fact, making it the day before allows the flavors to meld beautifully, making your Vegan Potato Salad Recipe even more delicious. Just give it a stir before serving to refresh the texture.

Final Thoughts

There’s something truly special about this Vegan Potato Salad Recipe—it’s got that perfect balance of creamy, tangy, and crunchy that makes potato salad irresistible. Whether you’re a seasoned vegan or simply looking to brighten up your meal rotation, this recipe is a joyful way to enjoy comfort food with a wholesome twist. I hope you have as much fun making and sharing it as I do serving it to friends and family. Give it a try, and prepare to fall in love all over again with this classic, reimagined!