Creamy Vegan Potato Salad
Get ready to discover your new favorite summer side dish! This Creamy Vegan Potato Salad is everything you love about traditional potato salad, minus the dairy and eggs. I've perfected this recipe to deliver that classic, creamy texture while keeping it completely plant-based. The secret lies in a perfectly balanced cashew-based dressing that adds richness without overwhelming the other flavors. Whether you're vegan, dairy-free, or simply looking to try something new, this potato salad will become your go-to for picnics, barbecues, and family gatherings.
Ingredients
- 2 lbs Yukon Gold potatoes cut into 1-inch cubes
- 1 cup raw cashews soaked for 4 hours
- 3 celery stalks finely diced
- 1 red onion finely chopped
- 3 tablespoons fresh dill chopped
- 2 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 1/2 cup plant-based milk unsweetened
- 2 tablespoons capers optional
- Salt and black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 12-15 minutes or until tender but not mushy.
- While the potatoes cook, drain your soaked cashews and blend them with plant-based milk, mustard, and apple cider vinegar until completely smooth.
- Drain the potatoes and let them cool for about 15 minutes. Pro tip: spreading them on a baking sheet helps them cool faster and prevents overcooking.
- In a large bowl, combine the cooled potatoes with celery, red onion, and dill.
- Pour the cashew dressing over the potato mixture and gently fold everything together.
- Add capers if using, and season with salt and pepper to taste.
- Refrigerate for at least 2 hours before serving to allow flavors to develop.