If you’re craving a refreshing, creamy, and utterly satisfying salad that’s both hearty and healthy, this Simple Vegan Potato Salad Recipe is exactly what you need. This dish takes humble potatoes and elevates them with a vibrant medley of fresh vegetables and a luscious cashew-based dressing that’s bursting with flavor. Whether you’re preparing a picnic, looking for a bright summer side, or simply want a comforting bowl of goodness, this recipe brings the perfect balance of texture, tang, and zing, all while being completely plant-based and nourishing.

Ingredients You’ll Need

A clear glass bowl holds a mixed salad with roughly eight thick chunks of red-skinned potatoes covered in a creamy light green dressing, creating a thick texture with visible herbs. On the top right part of the bowl, there is a colorful layer of small diced vegetables including bright red tomatoes, light green cucumbers, purple onions, and fresh green parsley, adding a fresh and crunchy feel. A wooden spoon with an orange silicone tip is resting inside the bowl, partly covered in the dressing. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, wholesome ingredients is the first delightful step toward making a sensational potato salad. Each component plays a vital role, from the creamy cashew sauce that ties everything together to the crisp vegetables adding color and crunch.

1 pound small red potatoes: Their firm texture holds up beautifully once cooked, perfect for salad.
2 1/2 cups diced vegetables: Bell peppers, celery, and red onion bring freshness, crunch, and vibrant colors.
1 cup raw cashews: Soaked and blended for that irresistibly creamy, dairy-free dressing base.
1/3 cup water: Helps achieve the perfect dressing consistency.
1 Tbsp grape seed, olive, or avocado oil: Adds a smooth richness and helps marry the flavors.
2 Tbsp white wine vinegar or apple cider vinegar: Brings a bright, tangy punch to the sauce.
1 Tbsp spicy mustard: Introduces a gentle heat and depth of flavor.
1-2 Tbsp agave nectar or maple syrup: Balances the acidity with subtle sweetness.
2 Tbsp dried dill (or 4-5 Tbsp fresh dill): Offers that unmistakable herbaceous note essential to a classic potato salad.
1/4 tsp each sea salt and black pepper: Enhances all the flavors — feel free to adjust to taste.
3-4 cloves garlic (minced): Adds a punch of savory depth.
1 tsp hot sauce (optional): For those who like a little extra kick.
Fresh chopped parsley (optional for serving): A final sprinkle for freshness and color.

How to Make Simple Vegan Potato Salad Recipe

Step 1: Cook the Potatoes

Begin by washing your small red potatoes thoroughly. Cut them into bite-sized pieces to ensure even cooking. Place them in a large pot, cover with water, add a pinch of salt, and bring to a boil. Let them simmer for about 12-15 minutes, or until fork-tender but not mushy. Drain well and allow them to cool slightly while you prepare everything else.

Step 2: Prepare the Vegetables

While your potatoes are cooking, dice your selection of fresh vegetables into small, uniform pieces. The crunchiness of celery, sweetness of bell peppers, and the slight sharpness of red onion give the salad fantastic texture and flavor contrast. Mixing these early will make tossing the salad a breeze later on.

Step 3: Make the Cashew Dressing

Drain your soaked cashews and transfer them to a blender. Add water, oil, vinegar, spicy mustard, agave nectar or maple syrup, dill, sea salt, black pepper, minced garlic, and hot sauce if you’re using it. Blend on high until the mixture turns silky smooth and creamy. This luscious, dairy-free dressing is the heart of the Simple Vegan Potato Salad Recipe, giving it that rich and tangy personality.

Step 4: Combine All Ingredients

In a large bowl, gently combine the cooked potatoes, diced vegetables, and the creamy cashew dressing. Use a spatula or large spoon to fold everything together carefully, ensuring every bite is coated with that delicious sauce. Taste and adjust seasoning if needed by adding a little more salt, pepper, or vinegar.

How to Serve Simple Vegan Potato Salad Recipe

A clear glass bowl sits on a white marbled surface, filled with two main layers of food: the bottom layer consists of chunky pieces of red-skinned potatoes with white inside, while the top layer shows a colorful mix of finely chopped red onions, red bell peppers, and green herbs. A woman's hand pours a thick pale yellow sauce from a measuring cup above, and the sauce flows down in a long stream, landing on top of the mixed vegetables and potatoes. The background is plain white, making the colors of the food stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley over the top not only adds a pop of bright green but also a fresh, herbaceous note that complements the dill beautifully. Feel free to also add a few more dill sprigs for an eye-catching finish.

Side Dishes

This potato salad shines as a side at any barbecue, picnic, or potluck. Serve alongside grilled vegetables, vegan burgers, or hearty bean dishes to create a well-rounded, plant-powered feast everyone will adore.

Creative Ways to Present

For a fun twist, consider serving this Simple Vegan Potato Salad Recipe in small, individual mason jars or hollowed-out bell peppers for a charming presentation. You might also layer it with fresh greens in a bowl to make it a colorful, stand-alone lunch option.

Make Ahead and Storage

Storing Leftovers

This salad actually tastes better after the flavors have had time to meld, so store leftovers covered in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving again to redistribute the dressing.

Freezing

Since the salad relies on fresh, crunchy vegetables and creamy cashew dressing, freezing isn’t recommended as it can change the texture significantly. It’s best enjoyed fresh or refrigerated for a short period.

Reheating

This Simple Vegan Potato Salad Recipe is meant to be enjoyed cold or at room temperature. If you prefer, let it sit out for 10-15 minutes before serving to soften the flavors, but avoid reheating, which could cause the dressing to separate.

FAQs

Can I use other types of potatoes for this salad?

Absolutely! While small red potatoes hold their shape best, you can use yellow potatoes or even sweet potatoes for a slightly different flavor and texture. Just keep in mind sweet potatoes cook faster and get softer.

Do I need to soak the cashews before blending?

Yes, soaking the cashews softens them and makes blending into a creamy sauce easy and smooth. If you’re short on time, soak them in hot water for 30 minutes instead of longer soaking.

Can I prepare the salad without nuts?

While cashews create the creamy dressing base in this recipe, you can substitute with silken tofu or vegan mayonnaise, but the flavor and texture will slightly differ from the classic cashew version.

How spicy is the dressing with hot sauce?

The hot sauce adds just a gentle kick, which can easily be adjusted to your preference or omitted altogether if you want to keep it milder. It balances wonderfully with the tangy vinegar and mustard.

Is this recipe suitable for meal prep?

Definitely! The Simple Vegan Potato Salad Recipe holds up well in the fridge and actually tastes better after sitting overnight, making it perfect for meal prepping lunches or snacks throughout the week.

Final Thoughts

I can’t recommend the Simple Vegan Potato Salad Recipe enough—it’s such a wonderfully satisfying dish that’s easy to make, packed with fresh flavors, and nourishing in every bite. Whether you’re a seasoned vegan or simply looking to add more plants to your plate, this salad delivers comfort and delight every time. Give it a try and watch it become your go-to recipe for gatherings and day-to-day meals alike!

Simple Vegan Potato Salad Recipe