This Vegan Potato Salad is a great make-ahead side dish – it’s easy to make, irresistibly creamy, and healthier than the traditional version!
Why you’ll love this Vegan Potato Salad
- it’s rich and creamy
- it’s tangy
- it’s veggie-packed
- it’s healthy and nutritious
- it’s super easy to make
- it’s a great make-ahead side dish
- it’s perfect for sharing at parties
- it’s great for BBQs
- it’s great for packed lunches and meal prep
- it’s easily customisable
- it’s gluten-free
- it’s refined sugar free
- it’s oil-free!
What type of potatoes should you use to make potato salad?
Whilst simple dressing-based potato salads are usually best made with waxy potatoes such as new potatoes, this mayonnaise-based one is best made using floury potatoes suitable for mashing. This is because I like the potatoes to be soft and slightly mashed, which gives the dish an even creamier texture. For this reason, I recommend peeling the potatoes.
How to make this Vegan Potato Salad + top tips
Scroll down to the bottom of the post for the full recipe.
- Place all the ingredients for the mayonnaise in a food processor or blender.
- Whizz until completely smooth.
- Place the potatoes, carrots and green peas in a pan.
- Add salt, cover with water and bring to the boil.
- Turn down the heat and cook for around 15 minutes.
Tip: Drain away the water, then put back on the heat for about 30 seconds to get rid of any excess water that you didn’t quite manage to drain away – you don’t want the salad to be soggy!
- Pour the mayonnaise over the cooked potatoes (either in the same pan or in a bowl).
- Mix well.
- Taste again and adjust seasonings if necessary.
How to serve this Vegan Potato Salad
How long does this Vegan Potato Salad keep for?
This Potato Salad keeps covered in the fridge for up to a few days.
Substitutions you can make to this recipe:
- you can use any type of sweetener: agave syrup, maple syrup, brown rice syrup etc
- you can omit the mustard
- you can use a shop-bought vegan mayonnaise instead of making your own.
Extra ingredients you can add to this Potato Salad:
- tinned sweetcorn
- shredded cabbage (to make it kind of a coleslaw hybrid!)
- diced red pepper
- diced radishes
- sliced spring onions or chives
- diced celery
- minced red onion
- white beans.
Tip: Bear in mind you will have to adjust the quantity of mayonnaise if adding extra ingredients!
More vegan potato dishes:
- Potato Dauphinoise Gratin
- Scalloped Potatoes
- Creamy Mashed Potatoes
- Scalloped Sweet Potato Gratin
- Sweet Potato Fries
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Potato Salad (GF)
Ingredients
For the mayonnaise:
- 100 g (2/3 cup) cashew nuts soaked overnight in cold water or in boiling water for 15 minutes
- 2 tablespoons apple cider vinegar (ensure gluten-free if necessary)
- 1 teaspoon agave syrup (or sub any other sweetener)
- 180 ml (3/4 cup) water
- Salt to taste
- 1/2 teaspoon Dijon mustard (optional)
For the salad:
- 700 g (24 oz) potatoes , peeled and diced (I like to use floury potatoes suitable for mashing)
- 3 medium-sized carrots , peeled and diced
- 150 g (1 cup) frozen green peas
- Salt to taste
Instructions
For the mayonnaise*:
- Drain cashews and add to a blender or food processor along with all other ingredients
- Whizz until completely smooth
- Taste and adjust seasonings accordingly - more vinegar for sourness, more salt for saltiness, more agave syrup for sweetness etc
For the salad:
- Place potatoes, carrots and green peas in a saucepan
- Add salt, cover with water and bring to the boil
- Turn down the heat and cook until potatoes are soft enough to easily pierce with a fork (takes around 15 minutes)
- Drain away the water, then put back on the heat for about 30 seconds to get rid of any excess water that you didn't quite manage to drain away (you don't want the salad to be soggy!)
- Pour the mayonnaise over the cooked potatoes (either in the same pan or in a bowl) - do this whilst the potatoes etc are still hot as the flavour will soak into them better this way
- Mix well
- Taste again and adjust seasonings if necessary
- Best served at room temperature or cold
- Keeps covered in the fridge for up to a few days
Notes
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Imma
Made this for a packed lunch today and it was so yummy thanks!!
Rhian Williams
Thank you!