Vegan Potato Salad

With summer right around the corner, we are using our BBQ grill often. And, vegan potato salad is an essential salad for your next BBQ. When I was a kid, my mom made the best classic potato salad on our street. Whenever we had people over to BBQ, my mom's potato salad was the first empty bowl in the picnic table. 

Since becoming plant-based, I have been on a mission to continue to eat my favorite foods but vegan versions. So, I took my mom's potato salad recipes and 'veganized' it to be healthier and even better tasting. 

Although making potato salad is easy, I figured out a way to make vegan potato salad even easier than mom used to make. 

WHAT'S IN MY VEGAN POTATO SALAD THAT'S JUST LIKE MOM USED TO MAKE?

Throughout my childhood, I made potato salad so many times with my mom I could do it without a recipe. In fact, once I figured out a way to make vegan potato salad taste like my mom's recipe, I made sure to write it down, so I can make it whenever I go to my next picnic or BBQ. 

SO WHAT'S IN MY VEGAN POTATO SALAD

• 4 baking potatoes, peeled and cut in equal-sized pieces
• 1 /2 red pepper, diced
• 1 bunch green onions, diced
• 1/2 small red onion, diced
• 5 stalks celery diced
• 2 Tablespoons fresh parsley, chopped
• 2 Tablespoons fresh dill, chopped

WHAT'S IN THE DRESSING?

• 1/2 cup raw cashews, soaked and drained
• 1/4 cup white vinegar
• 3 Tablespoons yellow mustard
• 1/4 cup water
• 2 teaspoons garlic powder or 1 clove fresh garlic

HOW TO MAKE CLASSIC VEGAN POTATO SALAD IN 15 MINUTES OR LESS!

Believe it or not, there is an easy way to make vegan potato salad in under 15 minutes. In order to cut down the boiling time for the potatoes, I use one of my favorite kitchen hack appliances. My Mueller Vegetable Chopper, for example, chops all my potatoes exactly the same size, so they cook evenly and quickly. And, I then use the 6.8 mm dicer to chop the onions and red pepper in seconds. 

So, I peel and cut my potatoes first using the 13.6 mm dicer. When all the potatoes are cut, I rinse them again to make sure I remove any excess debris. 

Once I peel and cut my potatoes, I place the potatoes in a large pot and cover with cold water. Next, I boil the potatoes for 8 minutes and rinse them in cold water to stop cooking. 

While the potatoes boil, I chopped all my vegetables and made the dressing. Once the potatoes are cooked and cooled, I add all the ingredients together in one bowl, dress and stir. As with most salads, vegan potato salad is best if refrigerated after its dressed to have all the flavors come together. 

With BBQ season right around the corner, don't skip your favorite foods. Any recipe can be 'veganized' like vegan potato salad. As a result, you are eating healthier and enjoying the same great foods, just plant-based versions. 

LOOKING FOR GREAT SUMMER SALADS FOR YOUR BBQ OR PICNIC? 

• Vegan Macaroni Salad
• Skinny Vegan Rainbow Salad
• Mediterranean Couscous Salad
• Vegan Quinoa Salad
• Mediterranean Salad
• Skinny Vegan Waldorf Salad
• Skinny Vegan Caesar Salad
• Fattoush Salad
• Broccoli Curry Crunch Salad
• Watermelon Cucumber Salad
• Vegan Ingredient Salad with Champagne Vinaigrette Tahini Dressing
• Skinny Ramen Noodle Salad

Yield: 8 servings

Vegan Potato Salad

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Vegan classic potato salad is the perfect picnic or BBQ side dish. Don't skip your favorite foods; instead, make them vegan and healthy, and enjoy!

Print

Ingredients

• 4 baking potatoes, peeled and cut into large equal sized pieces
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 5 stalks celery, diced
• 1 bunch green onions, diced
• 2 Tablespoons fresh parsley, chopped
• 2 Tablespoons fresh dill chopped

Potato Salad Dressing

• 1/2 cup raw cashews, soaked overnight and rinsed
• 1/4 cup white vinegar
• 1/4 cup water 
• 3 Tablespoons yellow mustard
• 2 teaspoons garlic powder or 1 fresh clove garlic

Instructions

POTATO SALAD

1. Peel and chop potatoes in equal-sized pieces
2. Place potatoes in a pot of cold water to cover the potatoes
3. Add 1 teaspoon salt
4. Bring to a boil, and then simmer for 8 minutes
5. In the meantime, chop the vegetables and herbs
6. Drain potatoes in a colander and run cold water over the potatoes until completely cooled
7. you will need to toss the potatoes around so they are all cooled, not just the top layer.
8. Pour potatoes into a large bowl
9. Add chopped vegetables and herbs

DRESSING

1. Rinse and drain raw cashews
2. Add all other ingredients
3. BLend with a high-speed blender until smooth
4. Pour over potatoes, chopped vegetables, and herbs
5. Gently stir
6. Cover and place in the refrigerator until ready to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Onion Chopper Pro Vegetable Chopper - Strongest - 30% Heavier Duty Multi Vegetable-Fruit-Chopper-Kitchen Cutter
• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 190Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 262mgCarbohydrates 28gFiber 4gSugar 3gProtein 5g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me