Vegan Potato Salad

Is it even a cookout without potato salad? I didn’t think so! But if you’re plant-based like me, you know that traditional potato salad can be a no-go with all the mayo and eggs. That’s why I had to come up with my own version—one that’s creamy, flavorful, and 100% vegan-approved.

This vegan potato salad brings all the nostalgic vibes without any of the dairy. It’s the kind of dish that makes you go back for seconds (and maybe thirds), and it’s always a hit at family gatherings—even with the non-vegans. It’s simple to make, super satisfying, and perfect for picnics, BBQs, or honestly, just a random Tuesday night.

Let me show you how to whip it up—no one will believe it’s dairy-free!

4-6 potatoes

1/2 chop fine onion

1/4 cup sweet relish

salt and pepper to taste

1/2 cup vegan mayo (I use cashew mayo)

1 tablespoons of mustard

Sprinkle of black salt (Kala Namak)

Sprinkle of paprika

Cashew mayo-

1 cup soaked raw cashews

1 Tbsp. lemon juice

1 Tbsp. apple cider vinegar

1 tsp. mustard (yellow or dijon)

1 tsp. garlic powder

½ tsp. onion powder

¼ heaping tsp. sea salt

¼ to ½ cup water

Place all mayo ingredients in the blender and blend until smooth.

Get a pot of cold water and place your potatoes in it. Set it to boil. Let it boil until the potato is fork tender. Let cool for five minutes, then peel skin. It should fall right off. Cut potatoes into cubes but not too small. Place cubed, potatoes in a bowl and add the rest of the ingredients except the paprika. Mix well. Lastly, garnish with sprinkle of paprika. And enjoy.

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