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Vegan Potato Salad Recipe

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4 from 29 reviews

A creamy and flavorful Vegan Potato Salad made with tender boiled potatoes, crunchy diced vegetables, and a rich cashew-based dressing infused with dill, garlic, and a touch of sweetness. Perfect as a side dish for picnics, barbecues, or light meals, this dairy-free and plant-based salad can be served slightly warm or chilled.

Ingredients

Potatoes and Vegetables

  • 1 pound small red potatoes (or substitute sweet potatoes or yellow potatoes)
  • 2 ½ cups diced vegetables (such as bell pepper, celery, red onion)

Dressing

  • 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)

Garnish

  • Fresh chopped parsley (optional)

Instructions

  1. Soak Cashews: Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour to soften for blending.
  2. Cook Potatoes: Place potatoes in a large saucepan and cover with room temperature water. Bring to a boil over high heat, then reduce to medium-high to maintain a low boil. Cook for 15-20 minutes until tender and easily pierced with a knife. Drain and let cool slightly on a cutting board or counter.
  3. Prepare Dressing: Drain soaked cashews well and add them to a blender with 1/3 cup water. Add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper, and minced garlic. Blend on high, scraping down sides as needed, until smooth, creamy, and pourable. Add more water if needed to achieve desired consistency.
  4. Adjust Flavor: Taste the dressing and adjust seasoning as needed. Add more dill for herbiness, garlic for bite, salt and pepper for balance, syrup for sweetness, or vinegar for acidity. Optionally add hot sauce for spice.
  5. Combine Ingredients: Chop the cooked potatoes into bite-sized pieces and place in a large mixing bowl. Add diced vegetables and pour dressing on top. Stir gently to coat thoroughly.
  6. Serve and Chill: Garnish with fresh parsley if desired and serve either slightly warm or at room temperature. Alternatively, cover the salad and refrigerate for 4-6 hours or overnight to serve chilled.
  7. Storage: Store leftovers in an airtight container in the refrigerator for up to one week, best consumed within the first 72 hours.

Notes

  • Use sweet potatoes or yellow potatoes as substitutes if preferred, but note textural differences.
  • The cashew soaking time is essential to achieve a creamy dressing.
  • Adjust the amount of agave or maple syrup according to desired sweetness.
  • This salad can be enjoyed warm, at room temperature, or chilled.
  • If fresh dill is used instead of dried, increase quantity accordingly.
  • Store in the refrigerator for up to one week in an airtight container.

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