Memorial Day, 4th of July, and summer BBQs are right around the corner! And no picnic or BBQ is complete without a creamy vegan potato salad! This creamy, tangy dish is the perfect side to complement any outdoor meal.
How to Make WFPB Vegan Potato Salad
This classic approach keeps it simple but forgoes the traditional mayo in favor of a lighter, brighter dressing made from white beans and cashews.
No one will even know you’ve upgraded everyone’s favorite summertime staple! Easy to make and even easier to enjoy, this recipe will quickly become a go-to for your summer gatherings.
Veg out with any of your favorite mix-ins, like green peas, diced bell peppers, sliced cucumbers, corn kernels, or shredded carrots.
Should You Peel Your Potatoes for Vegan Potato Salad?
To peel or not to peel? I find that Yukon gold potatoes have very thin skins that don’t require peeling, not to mention, you keep all the nutrition they carry! If you prefer yours without the skin or use a different type of potato with a thicker, more papery layer, you can go ahead and peel them before dicing.
How Long Does Creamy Vegan Potato Salad last?
This is an excellent make-ahead dish because it tastes even better the next day! Store in an airtight container in the fridge for 5 – 7 days.
Other whole food plant-based recipes you might like:
- Vegan Chickpea “Egg” Salad
- Crispy Tempeh BLT Sandwich
- Vegan Colcannon (Irish Mashed Potatoes)
- Oil-Free Baked Latkes
- BBQ Carrot Dogs
- Chipotle Black Bean Burgers
Creamy Vegan Potato Salad
Ingredients
No Mayo Dressing
- 1/2 cup cooked white beans
- 1/4 cup raw cashews soaked overnight and drained (if don't have a Vitamix)
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic
- 1/4 cup water
Potato Salad
- 2 1/2 pounds Yukon gold potatoes diced
- 3 stalks celery diced
- 1/4 cup dill pickle relish (optional)
- 1/4 cup red onion finely diced
- 1/4 cup fresh dill roughly chopped
- 1 teaspoon celery seeds
Instructions
- To make the dressing, combine the beans, cashews, vinegar, mustard, garlic, and water in your blender. Puree on high speed, pausing to scrape down the sides of the canister as needed, until completely smooth. Set aside.
- Meanwhile, place the diced potatoes in a large pot and add water to cover. Set over medium heat and bring to a boil. Reduce to medium-low and simmer until just fork tender; 8 – 10 minutes. Be careful not to overcook, or else you may end up with mashed potatoes instead! Drain thoroughly and rinse under cold water to stop the cooking process.
- Place the cooked potatoes in a large mixing bowl along with the celery, pickle relish (if using), red onion, dill, and celery seeds. Pour the dressing in and toss gently to combine.
- Though you can serve the potato salad right away, for the best flavor, cover and refrigerate it for at least 1 – 2 hours to allow the flavors to meld. Enjoy chilled or at room temperature
Notes
Nutrition
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I would like to have your cookbook but not the on line one is it a book of it that you can send me
The only book that Kim has that is not digital is this one that is sold on Amazon: https://www.amazon.com/dp/B0C6BXFJVP
I’m not wanting to use nuts; can I substitute the same amount of white beans (which, of course, adds to what is already in the recipe)? ty 😉
You can add an extra ¼ cup of cooked white beans to replace the cashews. This keeps it creamy and protein-rich without nuts.