Creamy Potato Salad

This vegan potato salad is a light, crunchy and creamy crowd-pleasing side dish for everyone. It’s oil-free, healthy, customizable and ready in only 30 minutes!


  • 2 lbs white potatoes, chopped (900 g)
  • ¾ cup celery, chopped (170 g)
  • ½ cup parsley, finely chopped (15 g)
  • ½ cup dill pickles, chopped (77 g)
  • 1 green bell pepper, finely chopped
  • 2 green onions, finely chopped
  • 1 tbsp mustard (optional)
  • Radishes, chopped (optional)
  • ¾-1 cup vegan mayo
  1. Place cubed potatoes into a large pot and cover with water. Bring to a boil, then reduce heat and let them cook for 15 minutes.
  2. Once the potatoes are fork-tender, drain and let them cool.
  3. Meanwhile, prepare the rest of your ingredients.
  4. Make the cashew mayo by placing all ingredients in a high-speed blender and blend until smooth. Adjust to taste with salt and nutritional yeast, add more water if you want a thinner consistency.
  5. Add cooked potatoes, celery, parsley, pickles, bell pepper and green onion to a large bowl.
  6. Top with your vegan mayo and mix until well combined with a large spoon. Adjust to taste with salt, lemon juice and mustard.
  7. Serve immediately or cover and refrigerate for at least an hour to allow the flavors to blend and taste even better!


  • If you don’t like dill pickles, celery or bell peppers, you can go straight to a potato-and-onion-version instead or choose different veggies to add into your potato salad.
  • To add a bit more zing, use some pickle juice to thin out the mayo.
  • This vegan potato salad keeps in the fridge for up to 5 days but tastes best within the first 3-4 days.
  • Feel free to use store-bought vegan mayo for this recipe.

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