Vegan Potato Salad with Creamy Cashew Dressing
Fresh and summery, potato salad is always a huge hit at barbeques and picnics. This vegan potato salad is hearty, healthy and incredibly creamy (yet miraculously dairy free) thanks to this easy homemade cashew dressing. Serve this up at your next get together and watch it get gobbled up in minutes!
Making cashew mayo may seem a little intimidating to those who haven't done it before, but you seriously can't go wrong here. We can guarantee that you will have a new found love for cashew-based sauces after making this recipe. Easy to make, delicious and undetectably dairy free!
The Secret To An Amazing Vegan Mayo:
Of course it would be easier to simply mix the potatoes with store-bought vegan mayo but we promise you, it's so worth it to make your own (and much more cost efficient) Here's some tips on getting the creamiest vegan mayo possible.
Soak the cashews: Try to soak the cashews for at least 2 hours, but overnight if you can. This helps them break down to make a smooth sauce, especially if you don't have a high speed blender.
Blend the cashews with spices and seasonings: In this recipe we are using vegan mustard, dill, garlic, apple cider vinegar, salt and black pepper to give us a deliciously zesty, garlic-herb cashew sauce!
And voila! It's easy as that. Use this cashew mayo in your pasta salads, as a dip, in your sandwiches...basically anyplace that you like mayo!
Tips For Making A Great Potato Salad:
Potato salad is a classic, and it's usually something everyone reaches for at every party. If you want a crowd pleasing potato salad that everyone will love, follow these instructions.
Potatoes: Yukon gold is our favorite to use here, they hold their shape well boiled and they absorb the sauce wonderfully. However, if you can't find Yukon gold it's not a huge deal, any white potato (or red potato) will work well.
Add vinegar to potatoes after boiling: If you're looking for a classic tangy potato salad then do not leave out this step.
Dill & green onion: Both of these things are so essential to a potato salad, green onion will offer that satisfying crunch while the chopped dill will add a fresh and citrus like flavor.
Use fresh herbs: Fresh herbs really stand out in a good potato salad, so we don't recommend substituting for dried.
How To Serve Vegan Potato Salad:
If you're anything like us, you could scoff this down straight out of the bowl, but here are some of our favorite ways to enjoy this salad.
- Served with a plant based or real meat burger
- With some buffalo cauliflower wings or chicken wings
- Alongside some mixed greens
4 to 6
A hearty, creamy vegan potato salad made using a zesty, garlic-herb cashew sauce!
700g potatos skins on, cut into 1 inch pieces
2/3 cup raw cashews, soaked for at least 2 hours to overnight & drained
1/2 cup water
2 tbsp vegan mustard sauce
2 1/2 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 small clove garlic
1/2 cup finely chopped dill
1/2 cup chopped green onion
Bring a large pot of salted water to a boil. Add the potatos and boil for 12-15 mins and drain.
While the potatoes cook, blend together the cashews, water, mustard, vinegar, salt pepper and garlic till the mixture is completely smooth.
Pour the creamy sauce over the potatoes. Add the dill and green onion and fold it all together.
Taste the salad & adjust the salt & pepper to your liking!
Chill in the fridge for 20 mins before serving.
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