Simple Vegan Potato Salad

I made this for the 4th, it was amazing!! I have been looking for a vegan potato salad without using store bought vegan mayo and this will be my go to now for sure! The cashew sauce was perfect!

Brought this salad to a dinner with friends and it was popular. Definitely a keeper recipe for our family! As other posters mentioned, I omitted the sweetener and used Sriracha as hot sauce. Delish!!

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.

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.

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.

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.

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:)

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!

I made this for the first time recently, and it is the first potato salad I’ve ever liked.

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!!!

Had an abundance of fresh basil so I used that in place of the dill and it was amazing! Thanks!

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!

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!

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.

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.

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

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!

This is amazing!!!!!

I made this to the recipe and love it. Thank you

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.

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.

This is amazing!

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.

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.