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Vegan Potato Salad

This vegan potato salad recipe is creamy and easy to make. Oil-free and mayo free!
Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4
Calories: 409kcal
Author: Bree Sheree


For the Salad:

  • 1 kilogram red potatoes
  • ¼ cup celery, finely chopped
  • ½ cup red pepper, finely chopped
  • ¼ cup red onion, finely chopped
  • ½ cup sweet green relish
  • 1 tablespoon fresh dill, finely chopped

For the Dressing:

  • 1 cup cashews
  • ½ cup water
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon dill pickle juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Sprinkle ground black pepper


  • Start by soaking your cashews. Place them in a bowl and pour boiled water over them, covering them completely. Place a plate over the bowl and let the cashews soak for at least 20 minutes.
  • Chop your potatoes into your desired size and place them in a pot of water on the stove. Bring to a boil and cook for approximately 10 minutes. You want the potatoes to be soft, but firm enough that they will hold their shape after mixing with the dressing.
  • While the potatoes are boiling, chop all other salad ingredients and add them to a large bowl.
  • Next, prep the dressing. Drain the cashews after they are done soaking, then add all dressing ingredients to a food processor or high-powered blender, and blend until smooth.
  • When the potatoes are done cooking, drain the water. Rinse them with cold water to cool them down before adding them to the bowl with the other salad ingredients.
  • Pour the dressing onto the salad and mix together.
  • Chill in the fridge for about 30 minutes before serving.


Store in the fridge for up to a week.


Calories: 409kcal | Carbohydrates: 64g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 548mg | Potassium: 1447mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1013IU | Vitamin C: 50mg | Calcium: 49mg | Iron: 4mg