Jump to Recipe Print RecipeAs I stood in my kitchen, the fragrant aroma of simmering Yukon Gold potatoes filled the air, instantly evoking memories of summer picnics and family gatherings. This is the magic of my Creamy Vegan Potato Salad with Cashew Dressing—an easy-to-make dish that’s both rich and satisfying without a hint of mayo. The creamy texture and delightful freshness from garden herbs transform this classic summer side dish into a vibrant, healthier option perfect for any occasion. Not only is it a crowd-pleaser, but it’s also incredibly versatile; you can serve it warm, chilled, or at room temperature to suit your needs. Are you ready to dive into a new favorite recipe that makes wholesome eating feel indulgent? Why Is This Vegan Potato Salad Special? Deliciously Creamy: The cashew and tahini dressing creates a decadent texture without any mayo, making it a standout. Fresh Ingredients: Featuring vibrant herbs like basil and dill, this salad bursts with flavor while keeping things light. Versatile Serving Options: Perfect warm or cold, it adapts to any meal—think BBQs or picnics! Healthy Twist: Rich in fiber and healthy fats, this salad is guilt-free yet satisfying. Check out how it pairs wonderfully with grilled vegetables or make it a part of your meal prep for the week! Quick & Easy: With minimal prep and cook time, you can whip up this salad in no time, leaving you more time to enjoy your summer days. Vegan Potato Salad Ingredients For the Salad • Yukon Gold Potatoes – These potatoes provide a creamy base that’s perfect for texture and flavor. • Garlic – Use fresh cloves for optimal aromatic depth that elevates the overall taste. • Kosher Salt and Black Pepper – Essential for seasoning, adjust these to your personal taste preferences. For the Dressing • Cashew Butter – The base of the dressing that gives it that creamy texture; feel free to substitute with any nut or seed butter if desired. • Tahini – Adds extra creaminess and enhances the flavor; can be replaced with more nut butter if necessary. • Whole Grain Dijon Mustard – Contributes a lovely tanginess and depth; regular dijon is a fine alternative. • Honey or Maple Syrup – Provides a subtle sweetness; you can omit this if you require strict vegan options. • Extra Virgin Olive Oil – This adds richness to the dressing—avocado oil is a great substitute if you prefer. • Apple Cider Vinegar – Offers acidity that balances the flavors perfectly; white wine vinegar also works well as a substitute. • Lemon Juice – Brings freshness and tang; bottled lemon juice can be a convenient alternative when fresh isn’t available. • Cayenne Pepper – Provides a hint of spice; feel free to omit if you’re sensitive to heat. For the Garnish • Fresh Basil – An herbaceous touch that brightens the dish; don’t hesitate to experiment with parsley or cilantro as well. • Fresh Dill – Essential for that classic potato salad flavor; its aromatic quality is a must! • Fresh Oregano – Adds an optional depth of flavor; use this to elevate your salad even further. • Fresh Chives – Adds mild onion flavor and a pop of color; you can swap these with green onions if needed. This vegan potato salad is the perfect healthful summer side that is sure to impress your family and friends, so let’s gather up these ingredients and get started! Step‑by‑Step Instructions for Creamy Vegan Potato Salad with Cashew Dressing Step 1: Cook Potatoes Begin by placing the diced Yukon Gold potatoes and whole garlic cloves in a large pot, covering them with water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 to 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and garlic, then cover them to steam for an additional 20 minutes, allowing them to become fluffy and flavorful for your vegan potato salad. Step 2: Prepare Dressing While the potatoes are steaming, finely chop the garlic for the dressing. In a mixing bowl, whisk together cashew butter, tahini, both mustards, honey or maple syrup, olive oil, apple cider vinegar, lemon juice, and the chopped garlic. Gradually add warm water to achieve your desired dressing consistency, then season with a pinch of cayenne pepper, kosher salt, and black pepper to taste. This creamy dressing will bring everything together. Step 3: Combine Ingredients Once the potatoes have finished steaming, transfer them to a mixing bowl while they’re still warm. Pour the prepared cashew dressing over the warm potatoes, then add the fresh basil, dill, oregano, and chives. Gently toss everything together until well combined, ensuring each potato is coated in that luscious vegan potato salad dressing. Taste and adjust seasoning as needed for a well-balanced flavor. Step 4: Serve or Chill Your creamy vegan potato salad is now ready to shine! You can serve it warm, or allow it to chill in the refrigerator for at least one hour for the flavors to meld together beautifully. It’s perfect for summer gatherings, BBQs, or as a healthy side dish alongside grilled vegetables. This salad can be stored in the fridge for up to three days, making it a fantastic make-ahead option. Vegan Potato Salad Variations Let your creativity brighten up this dish by customizing your creamy vegan potato salad! Crunchy Add-ins: Add chopped celery or pickles for an extra crunchy texture and a delightful crunch that contrasts with the creamy potatoes. Texture Twist: Substitute Yukon Gold potatoes with red potatoes or fingerlings for a slightly different texture that brings a new dimension to the salad. Flavor Boost: Enhance the flavor with roasted garlic instead of boiled; the mellow, sweet notes will elevate the overall taste. Herb Experimentation: Incorporate fresh herbs like cilantro or parsley alongside traditional herbs for a unique twist that adds a fresh pop of flavor. Nut-Free Option: Swap cashew butter for sunflower seed butter to keep it nut-free while still enjoying a creamy dressing. Change the Heat Level: For spice lovers, mix in diced jalapeños or a dash of hot sauce to kick things up a notch. This will add a zing that balances beautifully with the creamy dressing. Creamy Alternative: Use silken tofu blended into the dressing for a different kind of creaminess, making it an innovative yet satisfying option. Vegan BBQ Fusion: Mix in grilled corn for a summery twist! The sweet kernels complement the creamy vegan potato salad perfectly and add even more summer BBQ charm. This vegan potato salad is adaptable for any occasion. Consider pairing it with dishes like Bacon Cabbage Potato or Bacon Pasta Salad to create a delicious spread. Enjoy experimenting and finding your perfect version! 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 flavor. Freezer: While it’s best enjoyed fresh, you can freeze the salad for up to 1 month. However, note that the texture may change upon thawing. Reheating: If you prefer it warm, gently reheat in the microwave or on the stove over low heat until warmed through. Avoid overheating to maintain the tender potatoes. Serving Reminder: For best flavor, allow the salad to chill for at least an hour before serving—it ties together those delicious flavors in your vegan potato salad! Expert Tips for Perfect Vegan Potato Salad Potato Perfection: Ensure potatoes are just fork-tender—overcooking can lead to a mushy texture, ruining your delicious vegan potato salad. Dressing Consistency: Whisk in warm water gradually to avoid separation. If it thickens too much, simply add more water and re-emulsify. Flavor Boost: Allow the salad to chill for at least an hour before serving. This enhances flavors, creating a more vibrant and enjoyable dish. Herb Substitutions: Feel free to experiment with different herbs to personalize your salad. Parsley or cilantro can offer a unique twist alongside classic dill. Storage Know-How: Store your vegan potato salad in an airtight container in the fridge for up to three days, keeping it fresh for your meals throughout the week. What to Serve with Creamy Vegan Potato Salad? Transform your meal with these delightful pairings that perfectly complement the tangy flavors of this vibrant salad. Grilled Vegetable Skewers: Freshly grilled veggies offer a smoky contrast to the creamy potato salad, adding a delightful char that elevates your outdoor dining experience. Vegan Burgers: Juicy, plant-based burgers serve as a hearty main that pairs well with the lightness of the salad, ensuring a satisfying and fulfilling meal. Corn on the Cob: Sweet, buttery corn drizzled with lime and spices adds a burst of flavor and color, echoing the cheerful vibes of summer. Crispy Chickpeas: Oven-roasted chickpeas provide a crunchy texture that complements the creaminess of the salad while adding protein for extra nourishment. Pasta Salad: A cold pasta salad with seasonal vegetables and a zesty vinaigrette introduces a refreshing twist, making for a well-rounded spread. Watermelon Feta Salad: Juicy watermelon with tangy feta creates a sweet and savory contrast, lightening up your table and enhancing the summer feel of the meal. Sparkling Lemonade: A refreshing drink that echoes the zesty notes of the vegan potato salad, this bubbly drink adds to the overall cheerful atmosphere. Chocolate Avocado Mousse: This rich, velvety dessert rounds out your meal beautifully, offering a creamy finish that’s both indulgent and healthy. Enjoy the symphony of textures and flavors as they come together to create memorable moments around the table! Make Ahead Options These Creamy Vegan Potato Salad preparations are perfect for busy weeknights or gatherings! You can cook the potatoes and garlic up to 24 hours in advance; just refrigerate them in an airtight container after steaming. The dressing can also be prepared ahead of time—store it in the refrigerator for up to 3 days. When you’re ready to serve, combine the warm potatoes with the dressing and fresh herbs. This method ensures the flavors meld beautifully, and you’ll enjoy just as delicious results without the last-minute rush! For peak freshness, dress the salad shortly before serving if possible. Creamy Vegan Potato Salad with Cashew Dressing Recipe FAQs How do I select the right potatoes for this salad? Absolutely! For the best creamy texture, I recommend using Yukon Gold potatoes. Their natural buttery flavor holds up beautifully in salads. Look for potatoes that are firm, with smooth skin and no dark spots. How long can I store the vegan potato salad in the fridge? Your delicious vegan potato salad can be stored in an airtight container in the fridge for up to 3 days. Just make sure to keep it sealed to maintain freshness and flavor! Can I freeze leftover vegan potato salad? Very! While it’s best enjoyed fresh, you can freeze your vegan potato salad for up to 1 month. To freeze, place it in an airtight container or a freezer-safe bag. When you’re ready to enjoy it again, thaw it overnight in the fridge before serving. Do note that the texture might change a bit once thawed, so serve it slightly chilled instead of completely frozen. What can I do if my dressing is too thick? If your dressing turns out thicker than you’d like, don’t worry! Simply whisk in a splash of warm water, one tablespoon at a time, until you reach your desired consistency. This will help to re-emulsify the dressing without losing any flavor. Are there any allergen concerns with this recipe? Absolutely! This salad is vegan and nut-based, featuring cashew butter and tahini. If you’re preparing this for someone with nut allergies, you can substitute the cashew butter with sun butter or any seed-based alternative. Always double-check ingredients like mustard, as some may contain allergens depending on the brand. Can I use different herbs in the salad? Yes, the more the merrier! While I love the combination of basil, dill, and chives for the classic flavor profile, feel free to experiment with other fresh herbs like parsley or cilantro. This allows you to customize flavors to your liking! Creamy Vegan Potato Salad That Will Brighten Your Summer This Vegan Potato Salad features a creamy cashew dressing, fresh herbs, and vibrant vegetables for a delicious summer side. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 45 minutes mins Servings: 6 servingsCourse: SaladsCuisine: VeganCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad2 pounds Yukon Gold Potatoes Diced3 cloves Garlic Whole for cooking, chopped for dressing1 teaspoon Kosher Salt To taste1 teaspoon Black Pepper To tasteFor the Dressing1/2 cup Cashew Butter Can substitute with any nut or seed butter1/4 cup Tahini Substitute if necessary2 tablespoons Whole Grain Dijon Mustard Regular dijon is an alternative1 tablespoon Honey or Maple Syrup Omit for strict vegan1/4 cup Extra Virgin Olive Oil Avocado oil can be used as a substitute2 tablespoons Apple Cider Vinegar White wine vinegar is also a substitute2 tablespoons Lemon Juice Can use bottled if fresh is not available1/4 teaspoon Cayenne Pepper OptionalFor the Garnish1/4 cup Fresh Basil Chopped1/4 cup Fresh Dill Chopped1/4 cup Fresh Oregano Chopped1/4 cup Fresh Chives Chopped Equipment Large potMixing BowlWhisk Method Cooking StepsCook Yukon Gold potatoes and garlic cloves in a pot with water. Bring to a boil, then simmer for 10-15 minutes until fork-tender. Drain and cover to steam for 20 minutes.Prepare the dressing by whisking together cashew butter, tahini, mustards, honey or maple syrup, olive oil, vinegar, lemon juice, and chopped garlic. Add warm water for desired consistency, seasoning with cayenne, salt, and pepper.Combine steamed potatoes in a bowl with prepared dressing, fresh herbs, and toss gently to coat.Serve warm or chill in the refrigerator for at least one hour before serving. Nutrition Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 250mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg NotesThis vegan potato salad can be stored in an airtight container in the fridge for up to three days. Freezing is possible for one month; however, texture may change upon thawing. Tried this recipe?Let us know how it was!