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?
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:
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!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram. Cheers, friends!
Simple Vegan Potato Salad
- 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.