Vegan Potato Salad
Vegan potato salad is the perfect picnic or barbeque side dish. Creamy and full of veggies, this classic potato salad is so delicious that you won't believe it's vegan. So don't skip your favorite foods; instead, make them vegan and healthy, and enjoy!
Servings: 8 servings
Calories: 148kcal
Ingredients
- 4 baking potatoes peeled and cut into large equal sized pieces
- 1 red bell pepper diced
- ½ 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
- ½ cup raw cashews soaked overnight and rinsed (or substitute silken tofu or white beans for a nut-free option)
- ¼ cup white vinegar
- ¼ cup water
- 3 Tablespoons yellow mustard
- 2 teaspoons garlic powder or 1 fresh clove garlic
Instructions
Potato Salad
- Peel and chop potatoes into equal-sized pieces.
- Place potatoes in a pot of cold water to cover the potatoes.
- Add 1 teaspoon of salt.
- Bring to a boil, and then simmer for 8 minutes.
- In the meantime, chop the vegetables and herbs.
- Drain potatoes in a colander and run cold water over the potatoes until completely cooled.
- you will need to toss the potatoes around so they are all cooled, not just the top layer.
- Pour potatoes into a large bowl.
- Add chopped vegetables and herbs.
Salad Dressing
- Rinse and drain raw cashews.
- Add all other ingredients.
- Blend with a high-speed blender until smooth.
- Pour over potatoes, chopped vegetables, and herbs.
- Gently stir.
- Cover and place in the refrigerator until ready to serve.
Notes
- Chop potatoes and vegetables in uniform sizes for the best results. I suggest using a vegetable chopper.
- Make sure if cutting by hand, that the potatoes are cut the same size they cook at the same rate.
- Remember, cooking time will differ if potatoes are cut smaller or larger than indicated in the recipe.
- Substitute red potatoes and leave the skins for a heartier salad.
- Add other herbs like tarragon for additional flavor.
- For a more savory classic vegan potato salad, use Dijon mustard instead of yellow mustard.
- Stone ground mustard also works well with this recipe.
Nutrition
Serving: 8g | Calories: 148kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Polyunsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 91mg | Potassium: 636mg | Fiber: 3g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 2mg