Jump to Recipe Print RecipeAs the sun shines bright and the aroma of summer dances through the air, I can’t help but think of the perfect side dish to accompany those outdoor feasts: a creamy vegan potato salad. My take on this classic comfort food recipe replaces heavy mayo with a luscious cashew dressing, making it not only delicious but also a healthier option. This vibrant vegan potato salad is a breeze to whip up—ideal for picnics or barbecues—and it brings a delightful burst of flavor with fresh herbs, garlic, and a hint of Dijon mustard. Whether served warm, cold, or at room temperature, it’s sure to impress family and friends alike. Are you ready to elevate your summer gatherings with this creamy delight? Why is This Vegan Potato Salad a Must-Try? Vibrant Flavors: The blend of garlic, fresh herbs, and a tangy cashew dressing creates an explosion of flavor in every bite. Guilt-Free Indulgence: Enjoy a creamy texture without the calories of traditional mayo, making it a healthier choice for summer feasts. Easy Preparation: With minimal ingredients and simple steps, this salad is quick to make—perfect for busy weeknights or last-minute gatherings. Versatile Pairing: It complements grilled vegetables, vegan burgers, or can even stand alone as a light lunch option. For more delicious potato dishes, check out my Bacon Cabbage Potato and Roasted Garlic Potato recipes. Make-ahead Friendly: Prepare in advance and store in the fridge for up to three days—ideal for meal prep or picnics! Crowd-Pleaser: This dish impresses both vegans and non-vegans alike, making it a hit at barbecues and potlucks. Vegan Potato Salad Ingredients For the Salad • Yukon Gold Potatoes – The best choice for a creamy base that adds texture and flavor. • Garlic – Fresh cloves provide aromatic depth; the more, the merrier! • Kosher Salt and Black Pepper – Essential for seasoning; adjust to your taste preferences. • Fresh Basil – Adds an herbaceous touch; you can also experiment with parsley or cilantro. • Fresh Dill – This classic herb is essential for traditional potato salad flavor. • Fresh Oregano – Adds an optional layer of flavor depth; go wild! • Fresh Chives – Contributes a mild onion flavor; can be swapped with green onions if desired. For the Creamy Dressing • Cashew Butter – The base of the dressing that gives it that rich creaminess; swap with any favorite nut or seed butter if needed. • Tahini – Enhances creaminess and flavor; can be replaced with additional nut butter if you’re in a bind. • Whole Grain Dijon Mustard – Provides tang and depth; regular dijon is a great alternative. • Honey or Maple Syrup – Adds a subtle sweetness; skip for strict veganism. • Extra Virgin Olive Oil – Adds richness; feel free to use avocado oil if you prefer. • Apple Cider Vinegar – Offers acidity for balancing flavors; white wine vinegar works too. • Lemon Juice – Freshness and tang are crucial; bottled lemon juice is a fine substitute if fresh isn’t available. • Cayenne Pepper – For a hint of spice; optional for those who prefer milder flavors. This vegan potato salad is not just about the ingredients; it’s all about the symphony of flavors that come together, turning a simple side dish into a memorable experience at your summer gatherings! Step‑by‑Step Instructions for Creamy Vegan Potato Salad with Cashew Dressing Step 1: Cook Potatoes Begin by thoroughly washing your Yukon Gold potatoes to remove any dirt. In a large pot, cover the potatoes with water and add a few cloves of garlic for added flavor. Bring the water to a rolling boil, then reduce the heat and simmer for about 10–15 minutes, or until the potatoes are fork-tender. Drain the potatoes and garlic, covering them to steam for an additional 20 minutes. Step 2: Prepare Dressing While the potatoes are steaming, prepare the creamy dressing. Finely chop a couple of cloves of fresh garlic and transfer them to a mixing bowl. Whisk together cashew butter, tahini, whole grain Dijon mustard, honey (or maple syrup), extra virgin olive oil, apple cider vinegar, and a splash of fresh lemon juice. Gradually add warm water until you achieve a smooth consistency, and season with cayenne pepper, salt, and black pepper to taste. Step 3: Combine Ingredients Once the potatoes are still warm and soft, transfer them to a large mixing bowl. Pour the creamy vegan dressing over the potatoes, then add in your vibrant fresh basil, dill, oregano, and chives. Toss everything gently to ensure each potato piece is coated evenly with the rich and flavorful dressing. Adjust the seasoning as needed, giving your vegan potato salad a final taste. Step 4: Serve the Salad Your creamy vegan potato salad is now ready to shine! You can serve it warm or chill it in the refrigerator for a refreshing option. If you have the time, let it sit for at least an hour to allow the flavors to meld beautifully. This delightful dish stores well in the fridge for up to three days, making it an excellent choice for meal prep or summer gatherings. Variations & Substitutions for Vegan Potato Salad Feel free to get creative with your vegan potato salad; after all, it’s all about personalizing flavors and textures! Extra Crunch: Add chopped celery or pickles to the salad for a delightful crunch that contrasts beautifully with the creamy potatoes. This simple addition will elevate your dish and provide an extra layer of texture. Potato Swap: Choose red potatoes or fingerlings instead of Yukon Gold for a unique texture and taste. Each variation brings its own personality to the salad, keeping every bite exciting! Roasted Garlic: For a deeper flavor, try using roasted garlic in place of boiled garlic. Its sweet, caramelized notes will add a delicious depth, making your dressing even more irresistible. Fresh Herbs: Boost the herbaceous profile by incorporating cilantro or parsley alongside basil and dill. Each herb contributes unique flavors, providing a vibrant twist to the overall taste. Creamy Alternative: Opt for almond or sunflower seed butter instead of cashew butter if you want a different nutty flavor or if allergies are a concern. Each alternative offers a delicious twist while maintaining that creamy texture. Spice it Up: Increase the heat with some sliced jalapeños or a dash more cayenne pepper. Spice lovers will appreciate the added kick, transforming the salad into a fiery flavor celebration! Sweet Twists: Replace honey with agave syrup for a vegan-friendly sweetness that won’t compromise your dietary preferences. It adds that touch of sweetness without any animal products. Tangy Variations: Use apple cider vinegar for a tangy kick, or swap it for lemon juice to brighten the flavors even more. Both options create a delightful zing that enhances the entire dish. For more delightful potato inspiration, try my Peach Feta Salad or explore another favorite like Bacon Pasta Salad. Happy cooking! Make Ahead Options These Creamy Vegan Potato Salad with Cashew Dressing is perfect for meal prep enthusiasts! You can boil the Yukon Gold potatoes and garlic up to 24 hours in advance. Once cooled, store them in an airtight container in the refrigerator. Additionally, prepare the cashew dressing separately, refrigerating it for up to 3 days. To maintain the creamy consistency, give the dressing a good whisk before incorporating it with the potatoes. When it’s time to enjoy your salad, simply combine the dressed potatoes with fresh herbs and seasonings, and your meal is ready to impress—with minimal effort on your busy day! How to Store and Freeze Vegan Potato Salad Fridge: Store your vegan potato salad in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent spoilage. Freezer: If you need to freeze it, place the salad in a freezer-safe container, but keep in mind that the texture may change slightly once thawed. It can be frozen for up to 2 months. Thawing: To thaw, transfer the vegan potato salad from the freezer to the fridge and let it defrost overnight. Stir gently before serving to recombine the ingredients. Reheating: If you’d like to serve it warm, gently reheat using a microwave or stovetop, adding a splash of olive oil or water for moisture, and season to taste. What to Serve with Creamy Vegan Potato Salad with Cashew Dressing This delightful summer side dish pairs perfectly with a variety of flavors, transforming any meal into a celebration of freshness. Grilled Vegetables: Charred asparagus, bell peppers, and zucchini offer a smoky contrast, enhancing the salad’s creamy texture and fresh flavors. Vegan Burgers: A hearty vegan burger, bursting with flavors, complements the lightness of the potato salad, creating a satisfying meal. Quinoa Salad: A nutty quinoa salad adds protein and textures that beautifully balance with the creamy vegan potato salad. The two dishes on a picnic plate create harmony. Fresh Garden Salad: Tossed greens with a citrus vinaigrette provide a crisp, refreshing bite that pairs wonderfully with the creamy dressing of the potato salad. Corn on the Cob: Sweet, juicy corn on the cob brings a classic summer feel to the table. Enjoying buttery corn alongside the creamy potato salad is pure bliss. Watermelon Feta Salad: This sweet and salty combination with watermelon refreshes the palate, making it the perfect counterpoint to the rich flavors of the potato salad. Lemonade or Iced Tea: A cool, refreshing drink like lemonade or iced tea balances the flavors of your meal while adding a refreshing summer vibe. Peach Crumble: End your meal on a sweet note with a warm peach crumble. The sweetness complements the savory aspects of your main dishes beautifully. Bring these pairings together for a memorable meal full of vibrant flavors and delightful textures! Helpful Tricks for Vegan Potato Salad • Perfectly Cooked Potatoes: Ensure you only simmer the potatoes until fork-tender; overcooking can lead to a mushy texture in your vegan potato salad. • Smooth Dressing: Gradually whisk in warm water when making the dressing—this avoids clumping and ensures a silky finish. • Flavor Melding: For the best taste, refrigerate the salad for at least an hour before serving; this allows the flavors to develop beautifully. • Fresh Ingredients: Always use fresh garlic and herbs for a punch of flavor, but dried herbs can be a good substitute in a pinch. • Season to Taste: Adjust the salt and pepper levels according to your preference; a sprinkle can elevate the entire dish to perfection. Creamy Vegan Potato Salad with Cashew Dressing Recipe FAQs How do I choose the right potatoes for this vegan potato salad? Absolutely! For the creamiest texture, I recommend using Yukon Gold potatoes. They have the perfect balance of starch and moisture, providing a buttery flavor that enhances your salad. When selecting, look for smooth-skinned potatoes with no dark spots or blemishes. What’s the best way to store leftover vegan potato salad? Store your vegan potato salad in an airtight container in the refrigerator for up to 3 days. To keep it fresh, ensure the container is sealed tightly. You might notice the flavors intensifying as it sits, making it a delightful option for later meals. Can I freeze vegan potato salad? Yes, you can freeze your vegan potato salad! Transfer it to a freezer-safe container and it will last for up to 2 months. Just keep in mind that the creamy texture might change slightly after thawing. To thaw, place it in the refrigerator overnight and stir gently before serving. What if my dressing turns out too thick? Very! If your dressing is too thick, simply add a splash of warm water, one tablespoon at a time, until you reach your desired consistency. Whisking briskly helps to create a smoother emulsion. Don’t worry—this is a common fix and can happen when measuring ingredients! Are there any common allergies with the ingredients in this recipe? It’s important to be aware! This recipe contains nuts (cashew butter) and may also include honey for non-vegan versions. For strict vegan diets, substitute honey with maple syrup. If you or your guests have nut allergies, try using sunflower seed butter instead; it works wonderfully! How can I make this recipe more filling? Absolutely! You can add additional veggies like chopped celery, bell peppers, or even chickpeas for extra protein and crunch. These additions will make your vegan potato salad even heartier, turning it into a satisfying meal that’s perfect for outdoor picnics or gatherings. Creamy Vegan Potato Salad Perfect for Summer Picnics This creamy vegan potato salad, featuring fresh herbs and a tangy cashew dressing, is the perfect guilt-free side dish for summer gatherings. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsCooling Time 20 minutes minsTotal Time 45 minutes mins Servings: 6 servingsCourse: SaladsCuisine: VeganCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad2 pounds Yukon Gold Potatoes4 cloves Garlic For boiling1 teaspoon Kosher Salt Adjust to taste1 teaspoon Black Pepper Adjust to taste1 cup Fresh Basil1 cup Fresh Dill1 cup Fresh Oregano Optional1 cup Fresh Chives Can substitute with green onionsFor the Creamy Dressing1/2 cup Cashew Butter1/4 cup Tahini Can substitute with additional nut butter2 tablespoons Whole Grain Dijon Mustard1 tablespoon Honey or Maple Syrup Skip for strict veganism2 tablespoons Extra Virgin Olive Oil Avocado oil works too2 tablespoons Apple Cider Vinegar2 tablespoons Lemon Juice Fresh or bottled1/4 teaspoon Cayenne Pepper Optional Equipment Large potMixing BowlWhisk Method Step-by-Step InstructionsBegin by thoroughly washing your Yukon Gold potatoes to remove any dirt. In a large pot, cover the potatoes with water and add a few cloves of garlic for added flavor. Bring the water to a rolling boil, then reduce the heat and simmer for about 10–15 minutes, or until the potatoes are fork-tender. Drain the potatoes and garlic, covering them to steam for an additional 20 minutes.While the potatoes are steaming, prepare the creamy dressing. Finely chop a couple of cloves of fresh garlic and transfer them to a mixing bowl. Whisk together cashew butter, tahini, whole grain Dijon mustard, honey (or maple syrup), extra virgin olive oil, apple cider vinegar, and a splash of fresh lemon juice. Gradually add warm water until you achieve a smooth consistency, and season with cayenne pepper, salt, and black pepper to taste.Once the potatoes are still warm and soft, transfer them to a large mixing bowl. Pour the creamy vegan dressing over the potatoes, then add in your vibrant fresh basil, dill, oregano, and chives. Toss everything gently to ensure each potato piece is coated evenly with the rich and flavorful dressing. Adjust the seasoning as needed.Your creamy vegan potato salad is now ready to shine! Serve it warm or chill it in the refrigerator for a refreshing option. If you have the time, let it sit for at least an hour to allow the flavors to meld beautifully. Nutrition Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 10mg NotesStore in an airtight container for up to 3 days in the fridge. Freezing is an option, but texture may change. Thaw overnight in the fridge and stir gently before serving. Tried this recipe?Let us know how it was!
