Whether you’re heading out for a picnic, enjoying a relaxed lunch in the garden or need a refreshing side dish for dinner to cool you down during summer, this potato salad with cashew mayo is the perfect solution.
Made from simple, healthy ingredients that everyone can enjoy, this classic side dish looks, smells and tastes exactly like traditional potato salad — without any animal products and without all the calories.
Just like a classic potato salad
If you’ve switched to a plant-based diet and you’re missing classic comfort foods, this potato salad is going to be your lifesaver. It really does taste just like traditional potato salad. It’s not surprising really. The two recipes share all the same basic ingredients: potatoes, celery, dill pickles, fresh dill and red onion.
The only real difference is that traditional potato salad uses regular mayonnaise made from eggs and oil, whereas this healthy potato salad uses plant-based mayonnaise based on cashews.
The soft, fluffy potato cubes contrast beautifully with the crunchy raw celery and red onion. Mix it together with the creamy mayonnaise and every mouthful is sensational! It’s not all about the texture, though. The combination of flavors is amazing. The sharp dill pickle, sweet red onion and rich mayonnaise taste incredible together.
This stuff really is good enough to eat on its own with a spoon. You don’t even need to serve it with anything. Because it’s always such a showstopper, I definitely recommend you double up on the ingredients and make a big batch. Worse case scenario: you’ve got plenty of leftover vegan potato salad to enjoy throughout the week.
Healthy vegan mayonnaise
The secret to making this potato salad entirely plant-based is homemade vegan mayonnaise. Made from the perfect ratio of cashew nuts, garlic, lemon juice and yellow mustard, this vegan mayo tastes exactly like traditional mayo but doesn’t contain any animal products.
Although the plant-based mayonnaise takes just seconds to make, you do need to do a little prep the day before. To make sure you get the perfect smooth, glossy texture, it’s best to soak your cashews overnight. When you’ve done that, all you have to do is blend the ingredients together and you’ve got your own homemade vegan mayonnaise.
If you’re allergic to nuts or you don’t like cashews, don’t despair! You can still make this recipe. But instead of making it with cashew mayo, try my recipe for 1-minute vegan mayonnaise. It’s totally plant-based and nut-free.
What to serve with this potato salad with cashew mayo
If you’re serving this healthy potato salad at home, I recommend pairing it with a vegan beyond meat burger or veggie lentil fritters. The smooth, creaminess of the potato salad provides the perfect flavor and texture contrast to these other two dishes.
If you’re having a garden party or a picnic this vegan potato salad would be the perfect thing to bring with you. To help do your part, you could also bring some delicious no sugar lavender lemonade and double chocolate zucchini bread.
Potato Salad with Cashew Mayo
- 2 lb red potatoes peeled and chopped
- 2 celery stalks sliced
- 1/4 cup dill pickles chopped
- 1 tbsp fresh dill chopped
- 1/2 cup red onion diced
- 200 g soaked cashews
- 2 garlic cloves
- 150 g water
- 1 tbsp fresh lemon juice
- 1 tbsp yellow mustard
- salt and pepper to taste
- Bring a saucepan to a boil over a high heat. Add the potatoes and cook until soft. (This will take 5-10 minutes, depending on the size.) Leave to cool.
- To make the cashew mayo, place all the mayo ingredients into a blender and blend until smooth.
- Tip the cooked potatoes into a large bowl and add the chopped celery, dill pickles, fresh dill and red onion. Mix all the ingredients together.
- Pour in the cashew mayo and stir until evenly combined. Leave to chill in the fridge for at least 1 hour before serving.