Looking for a great summer side dish? Here it is: the very best vegan potato salad! It’s classic and creamy, just like the classic potato salad your Grandma makes, or that one at the deli counter. Except this one is made of plant based whole foods and it tastes even better than the classic. No one will know it’s vegan! We’ve tested this on friends and family over the years, and no one can stop eating it. Ready to get started?
Ingredients for vegan potato salad
Of course, you can make vegan potato salad by just swapping in a vegan mayo to your favorite recipe. However, it’s hard to find one that tastes great! So instead, we’ve created a deliciously creamy vegan potato salad using a homemade cashew cream. And man is it good. Here are the ingredients you’ll need:
Yukon gold potatoesCeleryGreen onionDill picklesCashewsOlive oilYellow mustardWhite wine vinegarMaple syrupGarlic powder and salt
Tips for making cashew cream
The only part about vegan potato salad that requires some forethought is making the cashew cream! You’ll need to think in advance to soak the cashews: but otherwise it’s as simple as whizzing together a few ingredients! Here’s what to know:
Keys to the best vegan potato salad
For this vegan potato salad we wanted that classic American style potato salad. You know, the kind your Grandma makes, or the kind you can pick up from the grocery deli counter? We did quite a bit of research into classic picnic potato salad. Here are a few tips that are essential to getting the right flavor:
Use Yukon gold potatoes. Yukon gold potatoes are perfect for classic picnic potato salad because they hold their shape when boiling and absorb the creamy sauce.Add vinegar to the potatoes after boiling. This is a typical trick for potato salad that we also use in our French potato salad. It really does make for the tangy flavor that’s typical of a classic potato salad.Mince up some dill pickles. Our favorite potato salad uses chopped dill pickles along celery and green onion to add a satisfying crunch.
How to serve it!
This vegan potato salad was a huge hit in our family — and beyond! Our son Larson absolutely adores it. A dear friend of ours has declared it her favorite potato salad: ever! She makes it often in the summers and it’s always a huge hit with her family! Basically: all signs point to delicious on this one. How to serve this potato salad? Here are a few ways we’d recommend:
For a cookout. Serve it alongside your favorite grilled veggie burger or grilled portobello burgers.For a picnic. Serve with Chickpea Salad Sandwiches and fresh fruit. With a trio of salads. Pair it with Black Bean Salad and Cucumber Salad for a tasty salad luncheon. Or browse our Vegan Salad Recipes!
Storage info
This vegan potato salad saves well! It actually gets better in the fridge. Keep leftovers refrigerated for up to 5 days. Or, you can make this salad ahead up to 2 days in advance.
More potato salad recipes
Here are a few more potato salad recipes you might enjoy: and several are vegan! Here are some family favorites:
Try tangy French Potato Salad with a tasty vinaigrette (vegan!) Opt for Dill Potato Salad, full of herbaceous fresh dill (also vegan!) Go for Creamy Red Potato Salad Mix up Green Bean Potato Salad with Dill
This vegan potato salad recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.
5 from 2 reviews
1 cup Cashew Cream (below) 2 1/2 pounds Yukon gold potatoes 3 tablespoons white vinegar 1 teaspoon kosher salt, divided 3 large celery stalks 5 green onions ½ cup minced dill pickles 1 tablespoon yellow mustard Fresh ground black pepper
For the cashew cream
1 cup raw cashews ¼ cup water ¼ cup extra-virgin olive oil 1 ½ tablespoons yellow mustard 2 tablespoons white wine vinegar 1 teaspoon maple syrup ¼ teaspoon garlic powder ½ teaspoon kosher salt
