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Looking for a perfect recipe for tonight’s dinner, or need something healthy and delicious to take to a friend’s house for a party? Crafted by our award-winning chefs, and built on the nutritional foundation developed by Dr. Cederquist, these recipes are exactly what you’re looking for!

Mayo-Less Vegan Potato Salad

A light and refreshing vegan potato salad with mustard, pickles, herbs, and a surprise ingredient to make it vegan-friendly!

Mayo-Less Vegan Potato Salad


Want a vegan potato salad? Or simply just want a delicious potato salad recipe, vegan or not? If nodding your head, you have got to give this recipe a try!

(Because even if you do not love potato salad, this great recipe might just change your mind!)

Like most traditional potato salad recipes, it is exactly what you want: Creamy and flavorful.

Unlike most traditional recipes, it is free of what you do not want: Heavy mayo that can turn the salad from a delicious spud to dud.

The potato salad is bound together and flavored to perfection with vegan "mayonnaise." The mayo is essentially a cashew cream sauce flavored to perfection with mustard, garlic, green onion, amongst the many delicious ingredients.

In addition to being plant-based and vegan-friendly, the recipe is naturally dairy and gluten-free. This makes the vegan potato salad a great and flexible dietary option for many to enjoy!

Ready to experience one unique, vegan potato salad? Us, too!

Let's jump into the recipe!

Vegan Potato Salad Recipe

Yield: About 12, 3-oz servings

Nutrition per serving: 130 calories, 7 g fat, 3 g protein, 15 g total carb, 2 g fiber

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Ingredients:

• 1 cup raw cashews
• 2 lbs Yukon gold potatoes
• 1/4 cup water
• 1/4 cup olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1/2 lemon, juiced
• 4 green onions or scallions, minced
• 1/2 cup dill pickles, minced
• Salt and pepper to taste
• Freshly chopped parsley (optional)

Instructions:

1. Soak cashews in about 1/2 cup of water, or enough to cover, for at least an hour or overnight. To expedite the process, cover cashews with hot water and soak for about 10 minutes. Drain off the water.

2. Cut potatoes into 1-inch cubes, leaving the skin on or off as desired. Cutting the potatoes the same sizes ensures they cook evenly and at the same time.

3. Add cubed potatoes to a large stockpot with enough cold water to cover. Bring to a boil then reduce heat to medium-low. Simmer for about 25 to 30 minutes, until fork-tender, then drain water and allow potatoes to cool.

4. While the potatoes cook, add the soaked cashews, water, olive oil, vinegar, mustard, and lemon juice in a high-speed blender. Process until completely blended, scraping the sides as needed.

5. Add the cooled potatoes to a large bowl and gently combine with the cashew mixture. Add green onions and pickles (and a touch of pickle juice for an extra pop!) and stir to combine. Season with salt and pepper to taste.

6. Garnish with freshly chopped parsley and serve at room temp or chilled.

Your Prep & Serving Questions Answered

"I have another potato on hand, can I use that instead?"

"I have a work event I'd love to prepare this for but pressed for time throughout the week. Can I make this ahead of time?"

We address these common questions, all while offering pro tips!

Can other potatoes be used?

Of course! But there are some considerations before using another kind of potato.

And let us preface: Waxy potatoes work best for a potato salad.

Waxy potatoes contain the least amount of starch and retain their shape when boiled. Yukon potatoes, like used in this recipe are waxy potatoes, and red, new, and fingerling potatoes are as well.

(Speaking of fingerling, do not miss out on this fingerling potatoes with spicy pumpkin seeds recipe!)

For potato salad, stray away from starchy potatoes like russet potatoes. These types of potatoes tend to fall apart during cooking and can lead to a mushy potato salad. (But would be great for mashed potatoes!)

The potatoes can also be roasted, grilled, broiled, etc. for a unique texture.

Can the potato salad be prepared ahead of time?

Yes, but there are some considerations when doing so.

Transfer the potato salad in an airtight container in the fridge. Store in the refrigerator for up to 4 days for the best results. (We do not recommend freezing.)

Pro tip: For the freshest results when meal prepping, keep the potatoes and dressing separately. Assemble the two when ready to serve and enjoy.

What else can be added to the potato salad?

Just about anything! (Well, maybe not anything…)

Feel free to swap out certain ingredients and add in others you enjoy. Some delicious ideas may include:

• Bell pepper
• Celery
• Corn off the cob
• Jalapeño
• Pecans
• Red onion
• Sugar snap peas
• Watercress

Likewise experiment with various seasonings and the amounts used. These may include celery seed, chives, oregano, paprika, and tarragon.

Written By Sydney Lappe, MS, RDN. Published on July 30, 2020. Updated on July 31, 2020.

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