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 104 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. Anna says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Anna! Thank you for the lovely review! xo

  2. Jackie Takala says

    I made this potato salad but I couldn’t find raw cashews. The store only had roasted cashews. The dressing has a sweet taste. I’ve added another 6 tablespoons of vinegar but it still tastes sweet. Could it be the roasted cashews? I double the recipe to take to a church potluck and only put 2 tablespoons agave. Please advise.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie, we’re not sure if the roasted cashews might have affected the sweetness of the dressing, but they would certainly give it a different flavor. The amount of agave doesn’t seem like too much, but if you used apple cider vinegar instead of white wine vinegar that could be adding additional sweetness. Hope this helps!

  3. Susan says

    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!!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  10. 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:)

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  11. 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!

  12. 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!!!

  13. 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!

  14. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. 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.

  16. 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.

  17. Claudia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  18. 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!

  19. 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.

  20. 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.

  21. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  22. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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 =)

  23. 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!

  24. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  25. 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!!!

  26. 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!

  27. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. 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.

  29. 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.

  30. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. 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! 💕

  32. 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!

  33. 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.

  34. 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.

  35. 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!!!

  36. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  37. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  38. 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!

  39. 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!!!!

  40. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  41. 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!

  42. 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!

  43. 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!

  44. Suzi says

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

  45. 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.

  46. 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!

  47. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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! 😊

  48. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  49. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  50. 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.