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    Recipes » Recipes » Lunch & Dinner

    Vegan Potato Salad (GF)

    Last updated - July 13, 2021; Published - March 14, 2019 By Rhian Williams 2 Comments

    Jump to Recipe Print Recipe
    Potato salad with carrots, green peas and mayonnaise in a blue bowl against a marble background

    This Vegan Potato Salad is a great make-ahead side dish - it's easy to make, irresistibly creamy, and healthier than the traditional version!

    Potato salad with carrots, green peas and mayonnaise in a blue bowl against a marble background

    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.

    Cashew nuts in a food processor against a marble background

    • Whizz until completely smooth.
    Tip: Taste and adjust seasonings accordingly - more vinegar for sourness, more salt for saltiness, more agave syrup for sweetness etc.

    White cashew cream in a food processor against a marble background

    • Place the potatoes, carrots and green peas in a pan.
    • Add salt, cover with water and bring to the boil.

    Diced potatoes, carrots and green peas in a silver saucepan filled with water against a marble background

    • 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).
    Tip: Do this whilst the potatoes etc are still hot as the flavour will soak into them better this way.

    Cooked diced potatoes, carrots and green peas in a silver pan against a marble background with a jug pouring cream into it

    • Mix well.
    • Taste again and adjust seasonings if necessary.

    Potato salad with carrots, green peas and mayonnaise in a silver pan against a marble background

    How to serve this Vegan Potato Salad

    This Potato Salad is best served at room temperature or cold.

    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!

    Potato salad with carrots, green peas and mayonnaise in a blue bowl against a marble background

    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.

    Potato salad with carrots, green peas and mayonnaise in a blue bowl

    Vegan Potato Salad (GF)

    This Vegan Potato Salad is a great make-ahead side dish - it's easy to make, irresistibly creamy, and healthier than the traditional version!
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: vegan potato salad, vegan summer bbq side dish
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 298kcal
    Author: Rhian Williams

    Ingredients

    For the mayonnaise:

    • 100 g (⅔ 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 (¾ cup) water
    • Salt to taste
    • ½ 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

    *You can substitute with your favourite mayonnaise (store-bought or homemade).
    Nutrition Facts
    Vegan Potato Salad (GF)
    Amount Per Serving
    Calories 298 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g10%
    Sodium 63mg3%
    Potassium 1125mg32%
    Carbohydrates 41g14%
    Fiber 8g32%
    Sugar 7g8%
    Protein 11g22%
    Vitamin A 7930IU159%
    Vitamin C 37.6mg46%
    Calcium 86mg9%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Imma

      April 30, 2018 at 10:43 pm

      5 stars
      Made this for a packed lunch today and it was so yummy thanks!!

      Reply
      • Rhian Williams

        April 30, 2018 at 10:49 pm

        Thank you!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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