Simple Vegan Potato Salad

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!

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!

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!

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!!!

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!

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!

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.

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.

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!

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! 💕

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!

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.

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.

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!!!

I found this recipe okay, but I wasn’t wowed by it. Can’t say I would make again.

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.

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!

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!!!!

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.

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!

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!

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!

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

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.

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!

Delicious and easy!

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.

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!

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!

Delicious vegan dressing. My new vegan mayo will be this minus the maple syrup!

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.
Peter.
Australia.

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!

This is great, I used 2 pounds of steamed red potatoes and it still turned out amazing. Thank you!

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.

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.

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 !

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.

This was amazing!! Sauce was so delicious! I made double the sauce and used for another recipe. Yum!!

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!

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!!!

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.

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

This dressing is sensational.. I used Dijon and honey, and still tasted absolutely fabulous!

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!

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!

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.

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!

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

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??

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.

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!

Wow! This potato salad is really delicious! Creamy and flavorful. Thank you for this recipe.

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!

Just made this and love it! Finally a potato salad I don’t feel guilty eating!

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!!)

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!!

The sauce is wonderful, I didn’t want to stop eating it.

This was great. I used black salt instead of regular. I’m taking this on our camping trip. Thanks

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 ?

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

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” :)

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.

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!

Another delicious recipe! Thank you!

Very tasty; I added a big dollop of tahini and substituted sweet chilli sauce for the maple syrup.

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!

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!

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! :)

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.

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!!

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

Very good. Substituted the nuts for sunflower seeds and turned out great. Thank you!

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

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.

Oops, I forgot to rate it.

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

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

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

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!

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!!

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.

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!

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!

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!

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!

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.

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! :)

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

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

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!!

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.

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.

This salad was a.maz.ing! 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!!!

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!

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.

10 stars! Soooo tasty! And the dressing, velvet smooth! Im a sucker for a good potato salad!