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Simple Vegan Potato Salad Recipe

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4.4 from 65 reviews

A simple, creamy vegan potato salad that’s perfect for picnics and gatherings. This recipe combines tender red potatoes with fresh diced vegetables and a rich cashew-based dressing flavored with mustard, dill, and vinegar. It’s a healthy and delicious alternative to traditional potato salad, free from dairy and eggs.

Ingredients

Vegetables

  • 1 pound small red potatoes (or substitute sweet potatoes or yellow potatoes)
  • 2 1/2 cups diced vegetables (such as bell pepper, celery, red onion, etc.)

Sauce

  • 1 cup raw cashews
  • 1/3 cup water
  • 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 as substitution)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 3-4 cloves garlic, minced
  • 1 tsp hot sauce (optional)

For Serving (Optional)

  • Fresh chopped parsley

Instructions

  1. Cook the Potatoes: Thoroughly wash the potatoes and cut larger ones into bite-sized pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
  2. Prepare the Sauce: Soak the raw cashews in hot water for 15 minutes to soften, then drain. In a blender, combine the soaked cashews, water, oil, vinegar, mustard, agave nectar or maple syrup, dill, sea salt, black pepper, minced garlic, and optional hot sauce. Blend until creamy and smooth.
  3. Combine Salad: In a large bowl, mix the cooked potatoes and diced vegetables. Pour the cashew dressing over the mixture and toss gently until everything is well coated.
  4. Season and Chill: Taste the potato salad and adjust seasoning with more salt, pepper, or sweetener if needed. Cover and chill in the refrigerator for at least 1 hour to let flavors meld.
  5. Serve: Before serving, sprinkle fresh chopped parsley on top for added freshness and color.

Notes

  • You can substitute red potatoes with sweet or yellow potatoes, but note that yellow potatoes may become softer.
  • Use fresh dill if possible for a brighter flavor; adjust quantity accordingly.
  • The dressing can be made ahead and stored in the refrigerator for up to 3 days.
  • For a less thick dressing, add more water a tablespoon at a time when blending.
  • If cashews are not available, soaked sunflower seeds can be used as a nut-free alternative, but flavor will vary.
  • The hot sauce is optional to add a little heat; omit if you prefer a milder taste.

Find it online: https://justsosavory.com/simple-vegan-potato-salad-recipe/