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–+ servings
Vegan Potato Salad

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Yukon Gold Potatoes Diced
  • 3 cloves Garlic Whole for cooking, chopped for dressing
  • 1 teaspoon Kosher Salt To taste
  • 1 teaspoon Black Pepper To taste
For the Dressing
  • 1/2 cup Cashew Butter Can substitute with any nut or seed butter
  • 1/4 cup Tahini Substitute if necessary
  • 2 tablespoons Whole Grain Dijon Mustard Regular dijon is an alternative
  • 1 tablespoon Honey or Maple Syrup Omit for strict vegan
  • 1/4 cup Extra Virgin Olive Oil Avocado oil can be used as a substitute
  • 2 tablespoons Apple Cider Vinegar White wine vinegar is also a substitute
  • 2 tablespoons Lemon Juice Can use bottled if fresh is not available
  • 1/4 teaspoon Cayenne Pepper Optional
For the Garnish
  • 1/4 cup Fresh Basil Chopped
  • 1/4 cup Fresh Dill Chopped
  • 1/4 cup Fresh Oregano Chopped
  • 1/4 cup Fresh Chives Chopped

Equipment

  • Large pot
  • Mixing Bowl
  • Whisk

Method
 

Cooking Steps
  1. Cook 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.
  2. 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.
  3. Combine steamed potatoes in a bowl with prepared dressing, fresh herbs, and toss gently to coat.
  4. 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

Notes

This 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.

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