Potato salad… I don’t know about you, but it’s the first item I think about making when someone mentions a picnic or BBQ. Creamy and comforting, it’s one dish that most people won’t pass up!
Traditional recipes for potato salad call for a variety of animal products; however, the great news is that the same level of flavor and satisfaction can also be achieved with a carefully considered array of vegan ingredients. Hurray for vegan potato salad!
So if you’re looking for a vegan potato salad recipe that’s not only healthy but also really delicious, then read on, my friend!
There are two key factors in making a great potato salad. The first is choosing the right variety of potato; and the second is getting the dressing right – in flavor, consistency and the amount you use.
Let’s talk about the potatoes first. In this recipe, I’ve specified yukon gold or new potatoes. If you can’t get your hands on any of these, try and look for a waxy variety of potato.
Sometimes if you’re buying potatoes in packaging, it will indicate which use the potatoes are best for – i.e. frying/chipping, boiling and mashing, etc. Look for a variety that boils well and try and avoid the varieties that tend to be a little more floury as these will give you an undesired texture in the salad.
Now for the dressing… as you’ll see from the ingredients list, this cashew-based cream dressing is bursting with flavor. And the quantity given is just spot on – not so much that it seems the potatoes are swimming in a cashew mayo soup, but just enough so that the salad isn’t too dry.
I’ve suggested adding red onion, green onions and celery to the mix, but feel free to ad-lib and use whatever your favorite potato salad fixings are.
Other items that work well are things like gherkins, olives, and cherry tomatoes.
Potato fan? You’ll love these recipes too…
Herb Roasted Potatoes
Tofu Scramble with Veggies and Roasted Potatoes
Vegan Mashed Potatoes with Hints of Garlic and Rosemary
If you make this recipe, please come back and let me know in the comments section below how it turned out for you.
You can also tag us @One_Bite_Vegan on Instagram to showcase your version of the recipe! We love to see your culinary creations!
Vegan Potato Salad
Ingredients
Potatoes
- 3 pounds yukon gold or new potatoes quartered
- 4 stalks celery diced
- 1 cup red onion¼ diced
- 4 green onions chopped
Dressing
- 1 cup raw cashews
- 2 tbsp Dijon mustard
- 1 tsp soy sauce
- 2 tbsp red wine vinegar
- 2 garlic cloves
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp dried dill
- ½ cup water
- juice of half a lemon
Instructions
Potatoes
- In a large pot, cover the potatoes with water and plenty of salt. Boil until just tender. Don’t overcook or your potato salad will be mashed potatoes! Drain and place on a sheet pan to cool.
Dressing
- If not using a high-speed blender, soak the cashews for a couple of hours or overnight. Drain and place in the blender. Add all the dressing ingredients and blend on high for a few minutes until completely smooth.
Make the salad
- Place the cooked potatoes in a large bowl. Add the celery, onion, and green onions.
- Pour the dressing over the potatoes and mix together. Check the seasoning and adjust with salt and pepper. Store in the refrigerator until ready to eat.
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Hi Kevin,
This is what I get when I clicked on the “Subscribe” to the magazine. It’s pictured after the recipe for Vegan Potato salad that I printed.
Maybe I should just give up trying to get magazines (free?) from One Bite Vegan…I’ve had nothing but trouble!
Nancy