This creamy, delicious vegan potato salad proves you don’t need mayo or eggs for incredible flavor. Our foolproof recipe transforms simple ingredients into a crowd-pleasing side dish that’s perfect for picnics, barbecues, and family gatherings. This vegan potato salad features tender potatoes, crisp vegetables, and a rich cashew-based dressing that will have everyone asking for seconds.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients for Your Vegan Potato Salad
For the Potatoes:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 2 pounds | Don’t peel – skins add nutrition |
| Salt | 1 tablespoon | For boiling water |
| Water | 8-10 cups | Enough to cover potatoes |
For the Creamy Vegan Dressing:
| Ingredient | Amount | Notes |
|---|---|---|
| Raw cashews | 1/2 cup | Must be unsalted |
| Apple cider vinegar | 3 tablespoons | White vinegar works too |
| Dijon mustard | 2 tablespoons | Yellow mustard is fine |
| Nutritional yeast | 2 tablespoons | Adds cheesy flavor |
| Fresh lemon juice | 1 tablespoon | About 1/2 lemon |
| Garlic powder | 1 teaspoon | Not garlic salt |
| Salt | 1 teaspoon | Start with less, add more |
| Black pepper | 1/2 teaspoon | Freshly ground preferred |
| Water | 1/4 cup | For blending |
For the Fresh Mix-ins:
| Ingredient | Amount | Notes |
|---|---|---|
| Celery stalks | 3 medium | Choose crisp, green stalks |
| Red onion | 1/4 cup | Sweet onion works too |
| Fresh dill | 3 tablespoons | Dried dill: use 1 tablespoon |
| Green onions | 2 whole | Include green and white parts |
| Capers | 2 tablespoons | Optional but recommended |
Detailed Step-by-Step Instructions for Vegan Potato Salad
Phase 1: Soaking the Cashews (5 minutes active, 20 minutes total)
Step 1: Prepare Your Cashews Take 1/2 cup raw cashews and examine them for any broken pieces or debris. Place them in a medium bowl and cover completely with very hot tap water – the water should be almost too hot to touch. This hot water softens the cashews faster than cold water, creating the smoothest possible dressing for your vegan potato salad.
Why this matters: Properly soaked cashews blend into a completely smooth, cream-like consistency. Under-soaked cashews will create a grainy dressing that won’t coat the potatoes properly.
Step 2: Set Timer and Continue Set a timer for 20 minutes and leave the cashews to soak while you prepare everything else. Don’t skip this step – it’s crucial for achieving that creamy texture that makes this vegan potato salad irresistible.
Phase 2: Preparing and Cooking Perfect Potatoes (30 minutes)
Step 3: Choose and Wash Your Potatoes Select 2 pounds of Yukon Gold potatoes that feel firm and have smooth skin without green spots or sprouts. Rinse them under cold running water, scrubbing gently with a vegetable brush or your hands to remove all dirt. Don’t peel them – the skins add nutrition, color, and help the potatoes hold their shape in your vegan potato salad.
Step 4: Cut Potatoes into Even Pieces Using a sharp knife, cut each potato into 1-inch cubes. Try to make them as uniform as possible – this ensures they all cook at the same rate. If some pieces are much larger, they’ll be undercooked while smaller pieces become mushy. You should have about 6-7 cups of cubed potatoes.
Safety tip: Keep your fingers curved and knuckles forward when cutting to avoid accidents.
Step 5: Set Up Your Cooking Station Fill a large, heavy-bottomed pot with 8-10 cups of cold water – you need enough to cover the potatoes by about 2 inches. Add 1 tablespoon of salt to the water and stir until it dissolves. The water should taste like mild seawater. This is your only chance to season the potatoes from the inside out.
Step 6: Start Cooking the Potatoes Add all your cubed potatoes to the cold, salted water. Starting with cold water ensures even cooking throughout each piece. Place the pot on your stovetop over high heat and bring to a rolling boil. This usually takes 8-10 minutes depending on your stove.
Visual cue: You’ll know it’s boiling when you see large bubbles rapidly breaking the surface all across the pot.
Step 7: Reduce Heat and Continue Cooking Once the water reaches a full boil, reduce the heat to medium-high to maintain a steady, active simmer. The water should continue bubbling but not violently. Cook the potatoes for 15-18 minutes total from the time they started boiling.
Step 8: Test for Perfect Doneness After 15 minutes, carefully remove one of the largest potato pieces with a fork. It should pierce easily and the potato should feel tender all the way through, but still hold its shape. If it falls apart on the fork, it’s overcooked. If there’s resistance in the center, cook for 2-3 more minutes and test again.
Perfect texture: The potato should slide off the fork easily but not crumble or fall apart.
Step 9: Drain and Cool Properly Once perfectly tender, immediately drain the potatoes in a large colander. Let them sit in the colander for 2-3 minutes to allow excess water to evaporate – this prevents a watery vegan potato salad. Then spread them on a large baking sheet or leave in the colander to cool for 10-15 minutes until they’re warm but not hot to the touch.
Temperature check: You should be able to handle them comfortably with your hands. Hot potatoes will cause the cashew dressing to break and become oily.
Phase 3: Creating the Creamy Vegan Dressing (10 minutes)
Step 10: Prepare Your Blender After 20 minutes, drain your soaked cashews completely and rinse them with fresh water. Check that they feel soft when pressed between your fingers – they should give easily without being crunchy in the center. Add the drained cashews to your high-speed blender or food processor.
Equipment note: A high-speed blender like Vitamix works best, but a regular blender or food processor will work with a little more patience.
Step 11: Add Liquid Ingredients First Add 3 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, and 1/4 cup water to the blender first. Adding liquids first helps the blender work more efficiently and prevents the cashews from sticking to the bottom.
Step 12: Add Remaining Dressing Ingredients Add 2 tablespoons Dijon mustard, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to the blender.
Ingredient tip: Nutritional yeast adds a subtle cheesy flavor that makes this vegan potato salad taste rich and complex.
Step 13: Blend to Perfection Start blending on low speed for 30 seconds, then gradually increase to high speed. Blend for 2-3 minutes until the mixture is completely smooth and creamy with no visible cashew pieces. Stop the blender occasionally to scrape down the sides with a spatula.
Texture check: The finished dressing should be thick enough to coat the back of a spoon but pourable. If it’s too thick, add water 1 tablespoon at a time until you reach the perfect consistency.
Step 14: Taste and Adjust Taste your dressing and adjust the seasoning. It should be tangy, creamy, and well-seasoned. Add more salt if it tastes flat, more lemon juice if you want more brightness, or more mustard for extra tang. Remember, this dressing needs to flavor all those potatoes, so it should taste slightly over-seasoned on its own.
Phase 4: Preparing Fresh Vegetables (10 minutes)
Step 15: Prep the Celery Wash 3 medium celery stalks and trim off the leafy tops and any brown spots. Cut each stalk into 1/4-inch dice – small enough to distribute evenly but large enough to provide crunch in every bite of your vegan potato salad. You should have about 3/4 cup diced celery.
Knife tip: Rock your knife forward as you cut rather than lifting it completely – this creates more uniform pieces.
Step 16: Handle the Red Onion Peel 1/4 of a medium red onion and dice it as finely as possible – aim for pieces smaller than 1/8 inch. Red onion can be overpowering in raw preparations, so smaller pieces distribute the flavor better. Place the diced onion in a small bowl, cover with cold water, and let sit for 5 minutes to mellow the sharp bite. Drain and pat completely dry with paper towels.
Step 17: Prepare Fresh Herbs Wash and thoroughly dry 3 tablespoons worth of fresh dill fronds. Remove thick stems and chop the delicate fronds finely. Fresh dill is key to authentic flavor in this vegan potato salad – dried dill just isn’t the same.
Step 18: Slice Green Onions Wash 2 whole green onions and trim off the root ends and any wilted green parts. Slice both the white and green parts into thin rounds, about 1/8-inch thick. Green onions add a mild onion flavor and beautiful color contrast.
Step 19: Prepare Capers (Optional) If using 2 tablespoons capers, drain them from their brine and give them a quick rinse if they seem very salty. Capers add a wonderful briny pop that elevates this vegan potato salad from good to gourmet.
Phase 5: Assembling Your Perfect Vegan Potato Salad (10 minutes)
Step 20: Check Potato Temperature Before assembling, make sure your cooked potatoes have cooled to warm room temperature. They should be comfortable to touch – not hot, but not completely cold either. This is the perfect temperature for absorbing the dressing without causing it to break.
Step 21: Combine Potatoes and Dressing In your largest mixing bowl, gently combine the warm potatoes with about 3/4 of your cashew dressing. Use a large spoon or rubber spatula to fold the ingredients together with gentle, sweeping motions. Don’t stir vigorously or you’ll break up the potato pieces and create a mushy texture.
Mixing technique: Lift from the bottom and fold over the top, rotating the bowl as you go. This ensures even coating without damage.
Step 22: Add the Vegetables Gently fold in the diced celery, drained red onion, chopped dill, sliced green onions, and capers (if using). Mix just until everything is evenly distributed throughout your vegan potato salad.
Step 23: Final Seasoning Check Taste your completed vegan potato salad and adjust seasoning as needed. Add the remaining dressing if it seems dry, or add a pinch more salt, a squeeze of lemon juice, or a grind of black pepper to perfect the flavor balance.
Step 24: Rest and Chill Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving – this resting time allows all the flavors to meld together and creates the best-tasting vegan potato salad possible.
Serving tip: Let the salad sit at room temperature for 10-15 minutes before serving for the best flavor and texture.
Chef’s Notes for Perfect Vegan Potato Salad
• Potato Selection: Yukon Gold potatoes are ideal for vegan potato salad because they hold their shape well while providing natural creaminess. Avoid russet potatoes, which become too starchy and fall apart easily.
• Dressing Consistency: Your vegan potato salad should look creamy but not swimming in dressing. If it appears dry after chilling, stir in a tablespoon of water or lemon juice to refresh the texture.
• Make-Ahead Magic: This vegan potato salad actually improves in flavor after sitting overnight in the refrigerator. The ingredients meld together beautifully, making it perfect for meal prep or party planning.
• Cashew Alternatives: If you can’t find raw cashews, substitute with 1/2 cup silken tofu blended with the same seasonings for an equally creamy base that works wonderfully in vegan potato salad.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 8g
- Carbohydrates: 45g
- Fat: 9g
- Fiber: 5g
- Sodium: 650mg
Creative Vegan Potato Salad Variations
Mediterranean Style
Transform your basic vegan potato salad by adding 1/4 cup Kalamata olives, 1/4 cup chopped sun-dried tomatoes, and 2 tablespoons fresh oregano. This Mediterranean version pairs beautifully with grilled vegetables and has a wonderful briny flavor.
Fresh Herb Garden Version
Double the herb power in your vegan potato salad by adding 2 tablespoons each of fresh parsley, chives, and basil along with the dill. This variation brings incredible freshness and vibrant green color to your table.
Smoky Southwest Style
Give your vegan potato salad a southwestern twist by mixing in 1 teaspoon smoked paprika, 1/4 cup corn kernels, 2 tablespoons chopped cilantro, and a pinch of cumin. This version complements vegan pasta dishes perfectly.
German-Inspired Warm Salad
Serve your vegan potato salad warm German-style by adding 2 extra tablespoons apple cider vinegar, 1 teaspoon caraway seeds, and 2 tablespoons chopped fresh parsley. This tangy variation is perfect for colder weather.
Storage & Reheating Your Vegan Potato Salad
Refrigerator Storage: Store your vegan potato salad covered in the refrigerator for up to 4 days. The flavors actually develop and improve after the first day of storage.
Freezing Guidelines: Never freeze potato salad as the potatoes become watery and grainy when thawed, completely ruining the texture.
Best Serving Temperature: This vegan potato salad tastes best served chilled or at room temperature. Remove from the refrigerator 15-20 minutes before serving for optimal flavor.
Refreshing Leftovers: If your stored vegan potato salad looks dry, stir in a tablespoon of water, lemon juice, or additional cashew cream to restore the creamy consistency.
Troubleshooting Your Vegan Potato Salad
Problem: Potatoes are mushy and falling apart in my vegan potato salad Solution: You overcooked the potatoes. Next time, start testing for doneness at 15 minutes and cook just until fork-tender. The potatoes should hold their shape when gently mixed.
Problem: The cashew dressing is grainy and not smooth Solution: Your cashews weren’t soaked long enough or your blender isn’t powerful enough. Soak cashews for up to 4 hours next time, and blend longer, adding water gradually until completely smooth.
Problem: My vegan potato salad tastes bland and boring Solution: Add more salt first, then more acid (lemon juice or vinegar), then fresh herbs. Taste after each addition. The dressing should be well-seasoned since it needs to flavor all those potatoes.
Problem: There’s too much liquid pooling in the bottom Solution: Make sure vegetables are completely dry before mixing, and ensure potatoes have cooled and drained properly. Pat everything dry with paper towels if needed.
Problem: The red onion flavor is too strong and overpowering Solution: Always rinse diced red onion in cold water and pat dry, or substitute with milder green onions only. You can also reduce the amount by half next time.
Essential Equipment for Vegan Potato Salad
- Large, heavy-bottomed pot (at least 4 quarts) for even cooking
- High-speed blender or food processor for silky smooth dressing
- Large mixing bowl (at least 4 quarts) for comfortable assembly
- Sharp chef’s knife and sturdy cutting board
- Large colander for draining potatoes
- Measuring cups and spoons for accuracy
- Rubber spatula for gentle mixing without breaking potatoes
Organized Shopping List for Vegan Potato Salad
Produce Section:
- 2 pounds Yukon Gold potatoes
- 3 medium celery stalks
- 1 medium red onion
- 2 green onions (scallions)
- Fresh dill (1 small package)
- 1 fresh lemon
Pantry/Dry Goods:
- Raw cashews (unsalted)
- Apple cider vinegar
- Dijon mustard
- Nutritional yeast
- Garlic powder
- Capers (small jar)
- Sea salt
- Black peppercorns
Success Secrets for Amazing Vegan Potato Salad
1. Salt your potato cooking water generously – it should taste like seawater. This is your only opportunity to season the potatoes from within, creating better flavor throughout your vegan potato salad.
2. Cool potatoes to warm (not hot) temperature before adding the cashew dressing. Hot potatoes will cause the creamy dressing to break and become oily instead of smooth.
3. Soak cashews in very hot water for faster results, or plan ahead and soak overnight in cold water for the ultimate creamy texture that makes vegan potato salad irresistible.
4. Mix everything together with gentle folding motions using a large spoon or spatula. Vigorous stirring breaks up the potato pieces and creates an unappetizing mushy texture.
5. Allow your finished vegan potato salad to rest in the refrigerator for at least 30 minutes before serving. This patience creates the perfect flavor harmony that rivals any traditional recipe, similar to how vegan mashed potatoes benefit from resting time to achieve their silkiest texture.
