Simple Vegan Potato Salad

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Pouring dressing onto a bowl of our Simple Vegan Potato Salad recipe

Sometimes, you just need a classic. Today is one of those days.

Say hello to my vegan-ized version of potato salad. Creamy, savory, and hearty, it requires just 10 ingredients. What’s not to love?

Stirring together ingredients for our healthy plant-based Potato Salad recipe

This potato salad is made with red potatoes – my favorite – for the ultimate potato salad texture. (Yellow potatoes tend to get too soft + I love the red skin for a pop of color.)

Fresh, chopped vegetables – I went with bell pepper, celery, and onion – add plenty of crunch and plant-based fiber. And last but not least, my cashew garlic-herb dressing marries everything together.

I hope you all LOVE this potato salad! It’s:

& Delicious

If you aren’t into white potatoes, sweet potatoes could easily be subbed! And, depending on what’s in season where you live, feel free to swap out the veggies as well. The garlic-herb sauce works with pretty much any combination!

Wondering what to serve with this? How about our Chickpea Sunflower Sandwich, Garlicky Kale Salad with Crispy Chickpeas, or Portobello Steaks with Avocado Chimichurri!

If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram. Cheers, friends!

A jar filled with our hearty simple vegan potato salad recipe

Simple Vegan Potato Salad

Creamy, vegan potato salad made with tender potatoes, crispy vegetables, and a zesty, garlic-herb cashew sauce! Undetectably dairy-free and so delicious! A hearty, versatile, plant-based side dish.
Author Minimalist Baker
Pouring dressing into a glass bowl of our Vegan Potato Salad recipe
4.87 from 102 votes
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 6
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 1 Week



  • 1 pound small red potatoes (or sub sweet potatoes // yellow work, too, but can get soft)
  • 2 1/2 cups diced vegetables (i.e. bell pepper, celery, red onion, etc.)


  • 1 cup raw cashews
  • 1/3 cup water
  • 1 Tbsp grape seed, olive, or avocado oil
  • 2 Tbsp white wine or apple cider vinegar
  • 1 Tbsp spicy mustard
  • 1-2 Tbsp agave nectar or maple syrup
  • 2 Tbsp dried dill (or use 4-5 Tbsp fresh dill per 2 Tbsp dried)
  • 1/4 tsp each sea salt and black pepper (plus more to taste)
  • 3-4 cloves garlic (minced)
  • 1 tsp hot sauce (optional)

FOR SERVING optional

  • Fresh chopped parsley


  • Add cashews to a small bowl and cover with boiling hot water. Let sit uncovered for 1 hour.
  • In the meantime, add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.
  • Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup (80 ml) water (amount as original recipe is written // adjust if altering batch size). Then add grape seed oil, vinegar, spicy mustard, agave or maple syrup, dill, salt, pepper and garlic. Blend on high, scraping down sides as needed, until texture is creamy and thick but pourable. Add more water if it has trouble blending.
  • Taste and adjust flavor as needed, adding more dill for herby flavor, garlic for zing/bite, salt and pepper for overall flavor, maple syrup for sweetness, or vinegar for acidity. At this time, you can also add some hot sauce for added spice (optional).
  • Chop cooked potatoes into bite-size pieces and add to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat. Garnish with parsley (optional) and serve as is – slightly warm / room temperature – or cover, transfer to the refrigerator, and chill until cold – 4-6 hours or overnight.
  • Leftovers keep in the refrigerator up to 1 week. Best in the first 72 hours.


*Nutrition information is a rough estimate calculated with all of the dressing and without parsley or hot sauce.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 233 Carbohydrates: 25.9 g Protein: 5.8 g Fat: 13 g Saturated Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 133 mg Fiber: 3.9 g Sugar: 6.3 g

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My Rating:

  1. Darcie says

    When I make this again I’ll omit the maple syrup. I only added 1 Tablespoon but the flavour really stood out and seem out of place. The sweetness overpowered the other flavours. I like more zing than sweetness in potato salad, so I think I’ll follow GG’s suggestion and add capers next time. Otherwise, it’s delicious and easy and I’ll definitely make it again.

  2. Darcie says

    When I make this again I’ll omit the maple syrup. I only added 1 Tablespoon but the flavour really stood out and seem out of place. The sweetness overpowered the other flavours. I like more zing than sweetness in potato salad, so I think I’ll follow GG’s suggestion and add capers next time. Otherwise, it’s delicious and easy and I’ll definitely make it again.

  3. Brandy says

    Wow. This is delectable. Thank you for sharing the recipe. I followed it to a T and it turned out fantastic. Will definitely be making this again down the road.

  4. MJ says

    Delicious ! first time – not too difficult – a few dishes to wash- more dishes that I would like but the results were worth the extra cleaning.

  5. Mary says

    I am so sorry if this has already been asked. Any suggestions on how I can substitute the cashews? I have an allergy. Would vegan mayo work? Trying to think of what would have a similar consistency. Thanks for any help!

    • KaylaInman says

      Use vegan mayonnaise instead of making the sauce from cashews. Follow your heart is a good brand.

  6. Lesli says

    I’m going to try this for the first time for an event coming up in about a week. I want to make about 40 servings and I was thinking 1/2 cup serving size. What is the serving size according to this recipe? Thanks!

    • Support @ Minimalist Baker says

      Hi Lesli, the serving size according to the recipe is ~1 cup, so in that case, we’d suggest adjusting the number of servings to 20. Hope you love it!

  7. Cheri says

    I have tried more than a few vegan potato salad recipes and like they say, sometimes you have to kiss a lot of frogs before finding your prince – this is my potato salad prince! We loved it! Definitely a keeper. Thanks so much:)

      • Support @ Minimalist Baker says

        Hi Hannah, we’re not sure what you mean by cooked cashews? Roasted? We wouldn’t recommend that in this recipe. The soaking helps to soften them for blending, but you may be able to get away with soaking for just 20 minutes. Hope that helps!

  8. GG says

    Great recipe! I followed the advice of another reviewer and cut down on the sweetener, and I’m happy I did. The dressing needed a little more zing for my liking, so I added some pickle juice, more mustard, and more vinegar. I also added capers once everything was mixed for extra pizazz. I really love how it turned out!

  9. Emina says

    This is the best potato salad I have ever tasted! So nutritious as well! I made a double batch and omitted the oil. I feel like it’s even better the next day. Thank you for another great recipe!!!

  10. Elisa says

    I love the idea of this recipe – always a bonus to add extra chopped vegetables! I used white and purple potatoes plus three colors of bell pepper and scallions (this was just what I had on hand!). I just wish I had heeded my instinct to not use sweetener in it. I only used 1 T of agave, but it didn’t need it!

  11. Beth says

    This was delicious! I served the potato salad on a bed of baby spinach that had been tossed with fresh lemon. Perfect summer salad, everyone loved it!

    • Support @ Minimalist Baker says

      Love that idea, Beth! We’re so glad everyone enjoyed it. Thank you for sharing! xo

  12. Kailee says

    I really enjoyed this recipe! It was a great combo of sweet and spicy. I made mine with celery, red onion and red bell pepper. Definitely recommend for a summer cook out.

  13. Val says

    I made this for Easter dinner. I used red little potato’s, onion, celery, bell pepper, and lots of dill. It was a hit! The cashew sauce dressing is so good. My veggie hubby said it was otherworldly, it was that good.

  14. Claudia says

    Made this yesterday and it’s so simple and delicious! The veggies I chopped were celery, green bell pepper and red onion

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Claudia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Rudy T. says

    I made this for my non vegan family and friends for the holidays. It was a massive hit. I don’t have the best blender, but I usually put it on the “milkshake” setting and that blends everything up perfectly. I use regular mustard and that also tastes delicious. Also one time I accidentally completely forgot to add the garlic and it was still great. I’d highly recommend!

  16. Deena Rizkalla says

    This was SO good! Thank you for this awesome recipe! I think next time I will add a little more salt and mustard or vinegar.. but honestly it was awesome and sooooo easy to make.

  17. Lori says

    This was delicious. Used red peppers and cucumbers for the veggies. Didn’t have any dill, dry or fresh, so left it out (no real good substitutes for that, imo). I used a bag a small potatoes from Trader Joes – it included some beautiful purple potatoes, so it looked lovely with the red peppers. Very easy recipe – thank you so much.

  18. Mary says

    Omg this was so good. The sauce is so flavorful. I did have to add a little extra water to make it pourable. Used a vitamix to blend. Used celery, red pepper, and onion as the veggies. Fresh dill in the sauce makes it super yummy. Can’t go wrong with a minimalist baker recipe.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoy our recipes, Mary! Thanks so much for your kind words and lovely review! xo

  19. Lesley Fukumura says

    I made this with only about 1 tsp maple syrup & no hot sauce, but everything else as noted. It was really good. I think I’d omit the maple syrup altogether next time.
    I used dried dill, but it was a new package & my dressing came out green. Wondering if anyone else ran into this? It doesn’t look pretty, but it’s definitely tasty!

    • Support @ Minimalist Baker says

      Thanks for sharing, Lesley! We haven’t had the dressing come out green- we could see fresh dill being more likely to cause that, but not dried. Maybe it had extra nutrients =)

  20. Amanda Vollmershausen says

    This recipe is easy and crunchy for sure! I love how creamy it is without the cups of mayonnaise used in other recipes. Next time, I would reduce the cashews by a quarter or a third – it was a little too decadent for my liking, but still great!

  21. Hayden Plawiuk says

    I made this recipe with the white wine vinegar and it was fantastic. I was a bit heavy handed with the water and ended up with extra dressing. It was awesome mixed with quinoa, roasted veggies, arugula and a touch of hot sauce. Definitely a keeper!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Hayden! Love the serving ideas- thanks so much for sharing!

      • Haley says

        I LOVED this potato salad and I will definitely be making it again. I used the apple cider vinegar which worked really well. I am also not a huge fan of dill so I opted to use about 1/2 tbsp of dried tarragon flakes instead and it was really delicious.

  22. Sarah says

    This was so amazing!!! I made it along with your Garlicky Kale Salad with Crispy Chickpeas (which was equally amazing) for a picnic! I will definitely be making more again and telling everyone about this potato salad! Thank you!!!

  23. Deb Compton says

    Just made this as written. It’s a keeper! Next time I’ll skip the agave as I’m more of a savory potato salad lover. I added dill pickles for more of a savory taste. I’m anxious to have my non vegan friends and family try it…I’m pretty sure they will love it too!

  24. MaryMartha says

    I love potato salad, but couldn’t make it when I wasn’t plant based! Needless to say I was a bit nervous about this recipe, but it turned out great. I should have started with just one tablespoon of agave—two is a bit too sweet for me. Next time I want to use apple cider vinegar. I wonder if it changes the flavor. I also used stone ground and yellow mustard, as I didn’t have spicy. I added smoked paprika on top and got to eating. I paired this with BBQ jackfruit. I can’t wait to make this again!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Apple cider vinegar should work well. Thanks so much for the lovely review!

  25. Coralynn says

    This is by far the BEST potato salad I’ve ever had— even before being vegan! I actually never made potato salad until this recipe which was so simple and yet so scrumptious. I surprised myself with an audible “mmmmm!” after a post-mixing taste test. I used a combo of red and yellow onions, and green bell pepper— which is such a good swap from the traditional celery. I love celery juice but can’t stand the flavor from chewing celery. Even my meat eater dad said it was the best potato salad he’s ever had.

  26. Marcy says

    I had to come back to review this because it’s THE BEST POTATO SALAD EVER. Superior to any other with dairy. Super easy and a big hit.

  27. Melissa says

    I just made this recipe for the first time and WOW…it’s delicious. I was scooping the extra dressing out of the blender for myself :)
    I followed the directions exactly as written & I will definitely be making this again. So GOOD!

    • Support @ Minimalist Baker says

      Ha-love that! We’re so glad you enjoyed it, Melissa! Thanks so much for the lovely review!

  28. Fran says

    This was fantastic! I went with the lower measurements of the maple and the garlic, as well as just 1T of dry dill. I also added a can of chickpeas, as another reviewer suggested and it was perfect. This makes a lot of super delicious dressing. I can see myself using the extra on other salads, on roasted vegetables, as a dip for oven baked potato wedges, etc. Another great recipe, thank you! 💕

  29. Rachel says

    So incredibly delicious! I saw this recipe this morning and HAD to make it. It did not disappoint. Made it with celery, bell peppers, and red onion. I’m just going I don’t finish it tonight that I have some leftover for tomorrow. Everyone should make this. A healthy twist on a summer classic. Thanks SO MUCH for the recipe!

  30. sophie says

    Delicious with whatever veg I had on hand – carrots peppers cherry tomatoes and just celery leaves and scallions. I had no dill so just added lots of the fresh herbs I did have- parsley chives and basil. I’d reduce the maple syrup next time, and I added a good squeeze of lime also. I like the addition of the hot sauce, which I’ve never put in potato salad before.

  31. Bri says

    I have tried countless vegan potato salad recipes and never was satisfied. This is seriously out of this world amazing! So much better than using veganaise.

  32. vicky says

    wow great salad! just made it and it tastes so good, i’m so happy you found a way to replace mayonnaise! love the cashew sauce, well done!
    thank you!!!

  33. Taylor Shapiro says

    Looking forward to trying this! Wondering if the sauce/salad would still be as delicious if I omitted the agave/maple syrup for Whole30?? Thanks!!

    • Support @ Minimalist Baker says

      Sorry to hear that! Would you mind sharing where you felt it was lacking? We’d love to help troubleshoot, if possible!

      • PJ says

        I can’t really say specifically, but the flavors are just “off” a bit. We just didn’t love it. I’ve been in search of a really good vegan potato salad recipe for awhile now and try a new one every summer. This one just isn’t it. The ones made with vegan mayo that are much quicker and easier taste better.

        • Support @ Minimalist Baker says

          Thanks for getting back to us! So many others have loved it, which is why we wonder if an ingredient may have been off? You could use vegan mayo, if preferred. Better luck with the next one!

  34. Nadia says

    This recipe took so long to make (1.5 hours and I didn’t even soak the cashews completely-I was actively working on the recipe the whole time) and tasted okay in the end. Save your time and try another potato salad recipe. It also tastes sweet which is a bit strange but okay. I usually really enjoy the recipes from Minimalist Baker, but this one was a miss.

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience, Nadia! Chopping the veggies can take time depending on your equipment and experience. For the sweet taste, using less agave or maple will help with that. Better luck with the next one!

  35. Rucha says

    This is such an easy and delicious recipe!! My husband is not vegan, but he said this was even better than regular potato salad. Will definitely make again (and maybe use the same dressing for macaroni salad!). Thanks!

  36. Ashley says

    I have never made anything like this before because I just started eating whole foods, plant based and I feel amazing! I won’t go back to eating the standard American diet ever again. And this recipe was AMAZING!!!!! It had so much flavor!!!! I also cut up some dill pickles and added them and it just gave it more of a tang. I love it and I will definitely make it again. Thank you SO much for sharing this recipe with me!!!!

  37. Stephen says

    Had to use double the water or so, so it would blend. Also, I used about 1tbsp extra acd and maple syrup, and a lot of fresh dill. It came out as a light and slightly sweet summer potato salad- perfect for Father’s Day. Got compliments all around.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Marcia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. Sue Meeks says

    This is an excellent potato salad. I used plant milk instead of water with the cashews to make it creamier. I also left out the hot sauce. The salad sauce is very good!

  39. Judith Clark says

    The BEST potato salad ever, bar none.
    The only difference I made was to add chopped, seeded cucumber and chopped, fresh chives.
    Omitted the chopped peppers, as I feel that peppers tend to overpower the other ingredients.
    Otherwise everything was the same. I also used Amy’s organic horseradish mustard, instead of a Dijon type mustard.
    This potato salad was such a hit, that it will now become my summer staple side dish!

  40. Gabrielle says

    It’s difficult finding vegan recipes that taste better than the version you might be used to. This recipe is a game changer and I love that you can customize the veggies! The sauce has a zing and then a sweet flavor which is just an explosion of flavor. I am so glad I found this recipes!

  41. Suzi says

    So good. Perfect for this blazing hot California night. I added garbanzo beans for extra protein and made this my entire dinner.

  42. Kailey says

    I just made this recipe and I was nervous as I have never made a potato salad without a mayo base but this is so much better than I ever could have expected. Thank you for the recipe :) I hope my friends enjoy it as much as I do.

  43. Marie says

    This sauce is delicious! I subbed the dried dill with dried parsley and used Dijon mustard. I found that there is plenty of sauce to increase the quantity of vegetables. I have been eating the extra spread on fresh bread! I used yellow baby potatoes and for the veg I used celery, red onion, yellow bell pepper a few cherry tomatoes. I also topped with fresh parsley. Would highly recommend!

    • Sofia Danielsson says

      Yummy! I mixed the dressing in with raw yellow beets, carrots, and white cabbage…making a type of coleslaw. It is so delicious I can’t stop eating it. I used honey as sweetener instead of agave, it worked beautifully. Thank you for this amazing recipe!

  44. Stacie says

    My husband has been enjoying some non vegan potato salad and making me jealous, so I decided to make my own that was better! This receipe is simple, easy and uses things that I already have in the kitchen which is so helpful! It has such a depth of flavor that it gets better with time. I’m loving it and the fact that I can also change it a bit by adding some of the spices more or less depending on my mood. Love it! I’ll be making it again for sure.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Stacie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Joni says

        This potato salad is so good!! 😋
        It’s definitely going to be my go to recipe from now on! I added some pepper flakes to the sauce and a little more water and less oil. Worked out great!
        I used Yukon Gold potatoes steamed in the instant pot for 10 minutes and I only have cilantro so used that instead of parsley too. Thank you so much! 😊

  45. Marissa says

    Loved this recipe! I was surprised how much it reminded me of typical bad-for-you potato salad! I added chickpeas (based on one of the other comments) and added a lot more vinegar and mustard to the sauce. Turned out very good! The sauce was the perfect amount for an entire red pepper, green pepper, red onion, half can chickpeas, celery and 1 lb small white potatoes. I also couldn’t find dill at any local grocery stores so added cilantro and parsley I had on hand (to the vegetables – not the sauce). I would have liked to use the dill but can’t say I notice that its missing. Thanks for a great healthy version of potato salad!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Marissa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Annie, Silken tofu is generally a good substitute for cashews! Otherwise, you could try a hummus-based dressing! Hope this helps!

  46. Tammy says

    We made this recipe with leftover roasted potatoes and vegetables we had on hand (baby kale and baby spinach, green onions, leftover steamed broccoli, beets, tomatoes, and cucumber). We also added garbanzo beans to make it a one-dish meal. We omitted the oil (we eat mostly WFPBNO), used maple syrup, used garlic powder in place of the garlic, left out the optional hot sauce, and didn’t soak the cashews (we have a VitaMix). It was absolutely fabulous! My husband and I both raved over it. This will definitely go into our regular rotation. Thanks for a great recipe!

    • Support @ Minimalist Baker says

      Hi Jim, we haven’t, but the veggies provide a nice crunch so we aren’t sure that would work as well.

  47. Peter says

    Hello Dana.
    I’ve made this recipe ” simple vegan potato salad ” twice now and it was FABULOUS. The 2nd time I had this salad I made the dressing the day before and it tasted even better than the day I made it.
    Thank you.

  48. Erika says

    This potato salad is AMAZING. My boyfriend said it’s the best potato salad he’s ever had and honestly I agree! For the chopped veggies I did red bell pepper, red onion, and celery as suggested, and they complement the sauce extremely well. The balance of flavors in here is fantastic. I opted for the white wine instead of vinegar and added a little bit more to taste. Seriously, so refreshing, satisfying and delicious!

  49. Marieke says

    My family turned from vegetarian to vegan. So it’s a little challenging when having bbq’s. This is a delicious recipe!!! It’s a keeper, thank you.

  50. MaryAnne says

    This is delicious! My vegan friends asked me to make it for their wedding, they love it so much. Almost like a satay sauce for potatoes & veggies. I used store-bought cashew butter instead of making it (so skip the water and oil). I used about 1/2 a jar.

  51. Deanna says

    I’ve played around with something like this recipe for years, however , the maple syrup and spicy mustard make it pop! Tastes like old school potato salad… for a picnic by the lake tomorrow :) good stuff !

  52. Kristin Ayyar says

    Just made this for our 4th of July dinner and this recipe is amazing! Just a note this recipe does have a strong dill flavor so if you are looking for a traditional recipe this may not be for you! As others suggested I mixed in the dill by hand and didn’t use all the dressing but will use it as a dip it is sooo yummy! Thanks for this awesome recipe I doubt the non-vegans will even know it is vegan.

  53. Cristina Arceo says

    This is so delicious! I’ve made cashew cream with pasta, but I feel like it goes better with a potato salad! I also added some crushed red pepper for a kick, and served it on tostadas. Thank you for all your great recipes!

  54. Margo Henderson says

    Holy Smokes!!! This is a winner!!! Even my husband who says he knows everything potato salad (cough, cough) LOVED it! In addition, he’s not a vegan and I don’t think has ever had potato salad without mayo.

    I made it as written and definitely recommend the hot sauce addition. In fact, Sriracha is quite nice as it’s on the sweet side!!!

    Thank you!!!

  55. Felicia says

    This recipe is gold. Second time making it, I tweaked it a bit to make it perfect. I added 1 tsp of Dijon along with 1 tsp of stone ground mustard. Added about 1/4 cup more water to make the sauce thinner, note that it will thicken up in the fridge. I would suggest adding the dill in after you blend the sauce. The first time I made it and blended the dill with the sauce, it turned out a lime green color which didn’t affect the taste, but was definitely off-putting. Especially to try and get a non-vegan to eat.

    I also made at least 2x the amount of potatoes, about 2.5-3 pounds in total, plus I doubled the chopped veggies – 1 whole small white onion, 6 or 7 stalks celery, and one large orange bell pepper, finely diced. This makes a lot of sauce, so I recommend doubling the potatoes to keep it from being too saucy and thickening up into a weird consistency in the fridge. My boyfriend hates regular potato salad and mayo but loves this. My aunt loves regular potato salad and mayo and still loves this. I love it. Perfect for a nice cold lunch on a hot summer day.

  56. Kerstin says

    I made the potato salad once before and liked it, only to make it again, but this time I left the sweet syrup out and like it so much better. That means that the recipe is over the top delicious either for sweet and not so sweet liking people.
    Thank you, Kerstin

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kerstin! Next time would you leave a rating with your review? It’s super helpful for us and other readers. xoxo!

  57. Blair says

    Just made this and it is AHHHMAZING!! the dressing is delish. I followed the recipe exactly using white wine vinegar, agave, and fresh dill for the options. onion, bell pepper and celery for veggies. yumm!!!

  58. Nan Bianchi says

    I just made this potato salad using everything you suggested tweaking it a little and it is out-of-this-world delicious! Thank you so much for your awesome brain! I’m definitely following you forever!

  59. Anna C says

    This is easy to make recipe. I was really excited to make it. I think I put too much maple syrup or not enough spicy mustard/hot sauce. It was really sweet. I love sweet though so it was yummy. I might play with it more to add more spicy mustard and or less maple syrup. I would venture to say adding some green olives might swing the flavor too. Great recipe, thank you for sharing!

    • Support @ Minimalist Baker says

      We are glad you enjoyed this recipe, Anna! If you play around with it more, let us know how it goes!

  60. Kelly says

    Yum! I made two portions because my husband and I like different vegetables and he likes mustard and I hate it. I made mine with cherry tomatoes, green onion, red bell pepper and peas and it’s delicious. The sauce is great-only 1 tbsp of maple syrup.
    We’ll see how everyone likes it tomorrow on Labor Day.
    Thanks for a great vegan potato salad!

  61. Helen says

    This dressing is delicious, the only changes I made were doing a little less garlic and using fresh chives instead of dill. I also threw in a can of chickpeas for a little extra volume/protein.

  62. Jackie says

    This potato salad is delicious. I made it yesterday for a Fourth of July party. Everyone loved it! They all wanted the recipe. I am directing them to your site. Thank you!

  63. Emily says

    Looking forward to making this for the 4th of July! Is it possible to use roasted (unsalted) cashews instead of raw? That’s what I have on hand…

  64. Michelle says

    I made this for the first time today! It is amazing. I love the dressing. I look forward to trying more of your recipes!

  65. Shayna says

    Do you think you could use vegan mayo instead of making the dressing with cashews maybe? I don’t have a blender at the moment!

    • Support @ Minimalist Baker says

      We haven’t tried and can’t say for sure, but that might work? Let us know if you give it a try, Shayna!

  66. Faith says

    I am a new “mostly vegan”. Still using up dairy and grocery animal based products in my house. This is the first recipe I’ve made where I didn’t substitute a dairy item to use it up. I was hesitant about not using my miracle whip. WOW! It was delicious. I will make it often and use the dressing for other things too. Next time I will grind the nuts in a mouli grater because I prefer a creamier texture. Perhaps my blender just isn’t up to the task but I’m too old to spend the money on a better one. Mine is an Oster though. I now know I can enjoy salads with a mayo substitution??

    • Faith says

      Forgot to mention…I didn’t boil the potatoes, I baked them on the barbecue. Nothing beats the taste and texture of a baked potatoe from the barbeque.

  67. Kate says

    I’ve made this several times now and it’s absolutely divine! I think the ratios in the recipe are just perfect. It’s always gobbled down at parties and people can’t believe it’s vegan. I’ve already received requests to bring it to two different 4th of July bbqs this year. My only recommendation is to make a big batch! It’s so yummy that about half of it mysteriously disappears before it ever makes it to the party.

  68. Denise says

    I made this without oil and it is fantastic! I’ve been trying vegan recipes without sugar, oil or salt for about 18 months now and this recipe is in my top 5 favorites! Creamy without oil!

  69. Stefania says

    Your recipes are anything but minimalist, but I have to admit that they are always amazing! Great success with the vegan potatoes salad, and my friends stopped making fun of what vegans can eat at BBQs because of it! Thanks for sharing your great recipes!

  70. Laurie says

    I made this to accompany our BBQ dinner tonight. My daughter had two (teenage) friends over and they both said that they had never like potato salad before now (I know what they mean – this one stands alone!!)

  71. Laurie says

    Such a tasty potato salad! I made it for dinner tonight to accompany BBQ. My daughter had two friends over who said they had never liked potato salad before! I know what they mean!! This one stands alone!!

  72. Sam says

    This is such a great recipe! I took it to a picnic of non-vegans and it was a HUGE hit. I just suggest starting off with half the maple syrup and trying it first.
    I also added a couple of tablespoons of coconut yogurt (minimalist baker recipe!) just to add some extra creamy tangy goodness ?

  73. Rachel Zubrow says

    I used cashew butter instead of nuts cause I didn’t need have any nuts. I added little extra water. Turned out great!

    • Support @ Minimalist Baker says

      We used the ones suggested! (bell pepper, celery, red onion) but feel free to add in any other favorites along with fresh herbs! :D

  74. Rebeca Garcia says

    Hello! I really wanted to say THANK Yesterday my hubby asked for potato salad. He is a fan of it but Im not. So I almost never do it. But this morning I came across this recipe in Instagram and because I had all the ingredients I made it. We aren’t vegans but we try to eat as healthy as possible. So the veredict is: this recipe is AMAZING. My hubby didn’t miss mayo at all. I really liked it too. Follow the exact recipe. Just twitch a little bit the seasonings but other than that it was excellent. I told my hubby I will add carrots next time and his answer was: “No, why mess up perfection” :)

  75. Megan Berck says

    Made this tonight! I enjoyed it except the sauce ended up being too sweet for my taste. I added jalapenos and capers to balance it out.

  76. Shannon says

    I made this yesterday and it is INCREDIBLE. We ate it warm yesterday, but it’s even better cold today!!! Even my non-vegan, not-so-healthy family loved it. Thank you!

  77. Malaika says

    So so yummy! I was hesitant about the cashew dressing as I’m newly vegan and have little experience with cashews as dairy replacement but I followed the recipe and it came out better than any traditional potato salad I’ve had! Seriously you cannot tell its made with cashew! I added about 1/4 cup vegan mayo but honestly it probably didn’t even need it. The dressing came out looking really green, I think because I threw the dill in the blender so next time just for presentation I will stir in the dill at the end. Thanks for this, it satisfied and surpassed my craving for good old fashioned potato salad!

  78. Jennie says

    This recipe looks amazing! Only issue, the ads on the page keep skipping me backward and I’m unable to see the actual recipe. Do you have it posted anywhere else that I might see it? In fact, this was insanely difficult to type with the skipping.

  79. Andrea Rodoni says

    This looks wonderful and wondering if the dressing would still be good if made without cashews? I’m trying to find a vegan salad but without nuts due to a nut allergy.

    • Support @ Minimalist Baker says

      Hi Andrea! Silken tofu is generally a good substitute for cashews! Otherwise, you could try a hummus-based dressing! Hope this helps!

  80. Katie says

    I am not exaggerating, this is the BEST potato salad I have ever made and the best part is it is vegan! I loved the sauce so much I doubled it.

    Thank you for this recipe!

  81. Lindsey says

    Holy smokes – this was the BEST potato salad I’ve ever made & that’s according to my picky potato salad boyfriend :)

    I used German mustard, omitted the celery (just because I don’t like it), & added a wee bit more water (although I think I had a little more than a cup of cashews). I didn’t have time to soak the cashews for an hour so I just boiled for a straight 10 minutes & it worked perfectly. I’ll definitely be bringing this to the next family BBQ ! Thanks for this awesome recipe! :)

  82. Loryn says

    I made this for dinner tonight along with your lentil sloppy joes. Both were really good! I could not get the dressing texture right–it remained grainy no matter how long I blended it or how much water I used (ended up doubling the called for amount.). It was still very tasty, but it would be even better if it were actually creamy. Is a high-powered blender necessary to get the right texture (I have a KitchenAid)? I tried it in my mom’s blender and my food processor as well, and none made any difference. It still had the texture of grainy mustard. Would soaking the cashews longer help? I did for just over an hour. Thanks for any suggestions!

  83. Felicity says

    I’m in love!

    I was skeptical because I’m not a fan of American foods and this potato salad is very different to let’s say what grandma used to make.

    Then I was unsure about all the crunch, in the end I left out the celery and added peas and corn but kept the rest of the original ingredients.

    One word, wow….this has become a staple for me and once the potato is gone whatever is left makes a great coleslaw style dish, I put a lot of vegetables in so generally I’ll have a bowl of onions, peas, corn, capsicum etc all covered in that amazing sauce.

    Your site has been my go to for most recipes so thanks again!

    I did go to a Japanese restaurant and had fried tofu in breadcrumbs, sticky rice with soy and some type of seasoned cabbage and carrot — amazing and I’ve managed to recreate the tofu but I’m still working on the rest, if you could create a copy of something like that it would be great.

  84. Lisa says

    Just made this and it’s absolutely delish! I upped the garlic because we’re garlic heads and my husband will be adding his hot sauce to his own bowl ;) haha. Thank you!!

  85. Áine says

    I’ve been asked to bring this along to every gathering this summer. It’s been a hit with everyone.

  86. Emma says

    This is incredible! I just added some corn and chili oil for spice. It was devoured at a friends BBQ.

  87. Lydia says

    Just made this Vegan Potato salad. It is really good. I did not add the oil but added some hummus I had in the fridge. Super good super easy and I will definitely make it again I am bringing it to a 4th of July party at my in laws house I will let you know how it goes.

  88. Madison Waldrop says

    I am obsessed with this recipe! I made it a couple of months back for myself then about two weeks ago made it for a picnic with family and friends, they loved it too!

    However, I was wondering how long you think it keeps in the fridge? Would it depend on the cashews or the overall vegetable ripeness?

    Thank you!

    • Support @ Minimalist Baker says

      Hi Madison! Leftovers keep in the refrigerator up to 1 week. Best in the first 72 hours.

  89. Margaret says

    Dana, your sauce is absolutely delicious and my new favorite for both salads and sandwiches. Thank you!

  90. Amanda RIckert says

    I make this dressing all the time! I frequently use it as a regular salad dressing as well!!

  91. Natasha Marie Allred says

    This potato salad was so delicious and fresh!!! I’m going to make it again and again. Bon appétit!

  92. Julie says

    Just made this and it’s really good. I only used 1 Tbs of dill and I doubled the salt. It was just right. I added the optional hot sauce and I really liked the extra flavor. I made the dressing in my nutribullet and it came out great. I would like to try it again and use rosemary instead of dill. Thank you for the recipe!

  93. Laura says

    Hi! I want to make this tonight but don’t have dill. Is there any other herb I could sub? Maybe rosemary or basil? Thanks!

    • Support @ Minimalist Baker says

      Hi Laura! Add the same amount of a herb that you like! Both of those would work nicely I think!

  94. Karen says

    Made this using roasted potatoes and veggies (radishes, onions, carrots) and my husband’s response was “let’s have this every week.” Next time I’ll make it with fresh “summer” veggies which I’m certain will be wonderful. The dressing is really very, very good. I ground dill seed and celery seed (cuz that’s what I had) to make about 1/2 tsp of seasoning. Used agave, apple cider vinegar, Frank’s Hot Sauce, and olive oil. Super!!

  95. bente says

    I think the garlic overwhelmed the other flavours, so next time I’ll use less. Still a lovely dish, I mixed it with smoked vegan bacon squares and cherry tomatoes. Oh and I used rosemary instead of dill, just because I didn’t have any dill.. and I love rosemary on my potatoes.

  96. Jessica Richburg says

    I made this today, and I loved it! I will make it regularly. I was just looking for a vegan potato salad recipe, and this one so conveniently made use of ingredients that I already had on hand. I added some cunks of extra firm tofu for an egg-like ingredient. The salad was garlicky, crunchy, interesting, satisfying and delicious!

  97. Julia says

    Yum! I’m planning on making this tonight, and adding some roasted chickpeas on top!
    Would mustard spice/powder work instead of the fresh mustard?


  98. Kat says

    Hey. I made this twice and love it. But I don’t think I really like the dill. Do I need it? Is there a substitution? The taste bothers me a little. I still love it, but rather not use it. Thanks. I love all your recipes !! And I’m not even vegan !

  99. Heather says

    I made this with 1 red bell pepper, green onions, and celery for my veggie mix and everything as written. This is the absolute best potato salad I have ever had- vegan or otherwise. My boyfriend was shocked when he found out it’s vegan. I can’t wait to make it again!

  100. Ian Robson McCormick says

    I made this the other day. I not quite sure why, but I added a couple of spoons of homemade vegan mayonnaise as well. Not necessary, I know ;-) I started eating it immediately after making it. The next day after the flavors had had some time to mingle, its tasted even better. This is now officially my go-to potato salad. Thanks Dana!

  101. Martina says

    Hi! Thank you from Italy! I love your recipes. I’ve done this salad for me and my not-vegan mom and sister and it was a great success!

  102. Pris says

    Love it this. Made it with sweet potatoes, celery, red onion, and radishes (because I didn’t have bell peppers on hand). I think substituting the bell peppers with radishes worked out great. The sauce was perfect for this! It was a good, creamy consistency. I was craving for sweet potatoes and salad (not the traditional kind with all the greens) so this fulfilled my fix! My kids thought the mustard was a little too strong, but I couldn’t tell. I’m saving the leftovers for lunch and dinner tomorrow.

  103. Lina says

    Made this today. My better half demolished his portion and I just loved it. So nice and crunchy and full of flavour. Neither of us like the celery but I make a point of trying to incorporate it in the recipes and it was amazing. Definitely making this again. Thank you! :)

  104. Jocelyn says

    Incredibly delicious! I used carrots, red peppers, pickles and roasted cauliflower! For non-vegans, this would also be good with hard-boiled eggs :)

  105. alejandra says

    Hi, just made a big bowl of this salad, thank you it came pretty well for being my first time… :D
    love your recipes….

  106. Tiffany says

    Hi Dana!

    I made the dressing today to use over a chickpea salad and it’s amazing!

    I made a few changes. Here they are: omitted the maple syrup, increased the white wine vinegar to 4T, 1T of Dijon mustard, and used 1/2 cup of fresh dill

    Thank you!!

  107. EnchantedAlana says

    Not vegan but when I make potato salad, I substitute about half the mayo (homemade with grapeseed oil) for hummus. I’ve also stumbled upon a great vegan mayo: 1 T brown rice flour or 2 T bean flour or 3 T almond flour (or other nuts/seeds), 1/4 t salt and garlic powder, 1/4 c water, 1 T olive oil and apple cider vinegar and 1/4 t prepared mustard. Method: Combine dries in a saucepan and slowly stir in water to form a smooth paste. Heat to boiling, stirring constantly until mixture begins to bubble and thicken. Remove from heat and beat in remaining ingredients. This stuff is magic, especially when you compare how many calories are in mayo!! To make it more spreadable (again and NOT vegan) add 1/4 t gelatin powder to the dries and away you go. Good for sandwiches or where you want it to be spreadable/flexible when cold.

  108. Jolene says

    Just made this for my family and it was a hit! Not to mention super easy and quick. A really great dressing alternative to the regular mayo dressing! I will definitely make this again and add cherry tomatoes and arugula like someone else suggested. Or using hard boiled eggs.

  109. Suzy says

    This salad was! I didn’t have spicy mustard, just some brown mustard, but (for Dee above), I added in some horseradish sauce as well (about 1 tablespoon). Zing!! I need to make my dressing a bit more creamy next time, a tad more water I’m guessing, but the flavor is off the charts! Had it tonight it Sloppy Cauliflower Joes. Felt like summer, even in our midwest deep freeze! Thanks so much!!!

  110. Caitlin says

    I made this tonight and it was DELICIOUS. The only changes I made were to eliminated celery and add a little extra salt and freshly ground pepper. I think I’ll make another batch next weekend to bring to a Superbowl party alongside cauliflower wings. Thanks for the recipe!

  111. Kristina says

    I made this last night and it was excellent! I soaked the cashews overnight, as I wanted to be able to come home from work and make the salad right away for dinner.

    I switched the veggies to a handful of arugula, celery, pickles and cherry tomatoes (just my preferences). Such a great crunch, and so filling! Definitely going to be a regular recipe on my roster now.

  112. Shannon says

    This is perfect for me! Vegan potato salad is a go-to for me when it come to on-the-go lunches! Will definitely be making this recipe and maybe substituting in tahini instead of adding cashews? Looks so yummy!

      • Rachelle Fordyce says

        Hi! I frequently make sauces without oil, so I have a suggestion. Since there’s a whole cup of cashews in the recipe (i.e. already high in fat), you should be able to easily omit the oil. Just add the equivalent of water to maintain similar viscosity. … so maybe about 1/2 cup water (and no oil) total instead of the 1/3 cup water with oil.

        • Rachelle Fordyce says

          Actually… 1/2 cup water may be too much. But you know… an amount slightly more than 1/3 cup water. ;)

  113. svscoa says

    I love potato salad and make several very popular types, but you lost me on that one. It has too many vegetables and too much crunch. I don’t like waxy red potatoes, cashews, agave, maple syrup or runny dressing and I never use any type of sweetener in potato salad.

    IMO white russet potatoes make the best salad. You just have to know how to boil them so they don’t get mushy or fall apart.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback! Leave out the veggies if that suits you best. I like to think our recipes are flexible to suit people’s needs / preferences. Good luck!

  114. Nina says

    Greetings from the UK. Thanks for the fab recipe.

    Quick question Re:- Spicy Mustard, does this mean English Mustard (very hot & strong like Colmans) French Dijon Mustard or American Yellow Mustard?



    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hello! I think both French Dijon and English would work. It depends on how much you like mustard. But the one I used (I presume) is closer to French Dijon which is strong but not too spicy.

  115. Caro says

    Thank your for this recipe, I have to try it. I never really liked the mayo-based version of potato salad, but your version sounds great. Usually I make a Southern German version of potato salad, which is also vegan.

  116. Pauline Webb says

    Good Lord-this has all of my favorite things:-) I’m going to make it and put it over a bed of Dandelion greens…they are so pretty right now. BTW. If you ever figure out how to make a falafel that’s not deep fried please let me know.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Love dandelion greens! And will do on the falafel. Pan fried are soooooo good they’re hard to beat.

  117. Orliande GRAY says

    My son loves salad and potatoes. But never in a american potato salad. Will see how he likes it. Actually will make for lunch tomorrow ?