The best Simple Vegan Potato Salad…classic potato salad made healthier, mayo-free, and extra creamy. The creamy cashew dressing includes a mix of both cashew butter and tahini for the perfect blend of flavor. There’s also whole-grain dijon, garlic, and of course, plenty of garden-fresh herbs. The taste is similar to a traditional potato salad but better, with a creamy, buttery texture and herby, garlic flavor. The sea salt on top just seals the deal. Since there’s no mayo, there is also no concern for allowing this to sit out at summer picnics and BBQs. Most importantly…it’s all-around delicious!
I never really thought I would say this, but potato salad is really where it’s at. I’ve realized it can actually be so delicious.
Growing up, my family wasn’t the potato salad eating type. I know that a creamy potato salad is a pretty classic summer side at most BBQs and backyard gatherings, but it wasn’t something my family ever served. Because of that, I just assumed that potato salad was gross.
And to be very honest, I do think that most potato salads are not really my thing. Cold potatoes tossed in a heavy mayo-based dressing, just isn’t my cup of tea. But again, I know there are many people who love potato salad.
Because of that, I allowed my brother and sister-n-law (hi Bren and Lyn’s) to convince me to make a potato salad recipe. But their twist? Make it vegan.
They both love the potato salad that Lyndsie often makes, so I decided it was time I create my own recipe. And the verdict?
Well, let’s just say I never knew I could love potato salad. But you guys I do. I really love this simple vegan potato salad. Even my parents, who have always looked down on these particular types of spuds, agreed that this is really good.
Promise it doesn’t disappoint. It’s just as creamy as traditional potato salad, just healthier and tastier.
Let’s start with the potatoes
First things first, start with the potatoes. Yukon golds are my favorite for this. They’re creamier and butterier than all the rest. I find they make a really delicious salad.
I boil the potatoes until they are just fork-tender. Then I drain them and add them right back to the hot pot, cover, and steam the potatoes. Cooking the potatoes this way yields the perfect creamy, but not overcooked potato.
Moving onto the dressing, it really is the secret
I can’t say enough wonderful things about this dressing. It is very unique, but in the most delicious way.
I use a mix of cashew butter and tahini to create a creamy dressing that mimics mayo. You can use just cashew butter, or just tahini if you prefer. But I love the combination of the two for the best flavor and creaminess factor. It’s just slightly nutty, yet buttery and garlicky at the same time.
And the whole grain dijon brings in even more flavor.
Now the herbs
Also very important. I use fresh basil, dill, chives, and oregano, but use your favorite mix of herbs. I will say that dill is especially delicious and pretty classic in a potato salad.
And that’s really it. Very simple and quick to create, yet we found this to be so delicious weather eaten warm or cold. What’s also great is that you can make this well in advance, making it perfect for low-key summer entertaining. It goes with everything and anything, so a great recipe to keep handy all summer long!
Looking for other summer side dish recipes? Here are a few ideas:
Lastly, if you make this Simple Vegan Potato Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
The Best Simple Vegan Potato Salad
Calories Per Serving: 268 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Place the potatoes, garlic cloves, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes. 2. Meanwhile, make the dressing. Finely chop the garlic. Whisk together the cashew butter, tahini, both mustards, the honey, olive oil, vinegar, lemon juice, and chopped garlic. Add 2 tablespoons warm water and season with cayenne, salt, and pepper. If the dressing separates, add water to bring it back together. 3. Pour the dressing over the warm potatoes. Add the basil, dill, oregano, and chives. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold. Store in the fridge for up to 3 days.