Last updated - ; Published - By Rhian Williams 2 Comments
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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'srichandcreamy
- it'stangy
- it'sveggie-packed
- it'shealthyandnutritious
- it's supereasyto make
- it's a greatmake-aheadside dish
- it's perfect forsharingat parties
- it's great forBBQs
- it's great forpacked lunchesand meal prep
- it'seasily 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 usingfloury potatoessuitable formashing. 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 recommendpeelingthe 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 mayonnaisein a food processoror blender.
Whizz until completely smooth.
Tip:Taste and adjust seasonings accordingly - more vinegar for sourness, more salt for saltiness, more agave syrup for sweetness etc.
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).
Tip: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.
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 useany type of sweetener:agave syrup, maple syrup, brown ricesyrup etc
- you canomitthe mustard
- you can use ashop-boughtvegan mayonnaise instead of making your own.
Extra ingredients you can add to this Potato Salad:
- tinned sweetcorn
- shreddedcabbage(to make it kind of a coleslaw hybrid!)
- dicedred pepper
- dicedradishes
- slicedspring onionsorchives
- 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 anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
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 minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes 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 298Calories 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.
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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)
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- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Imma
Made this for a packed lunch today and it was so yummy thanks!!Reply
Rhian Williams
Thank you!
