How far in advance can I make potato salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make potato salad [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is potato salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does potato salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

3.7K Views 12 years ago

Potato Salad
[Vegan]

KB By: Koko Brill

Author Bio

Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate.... Read More

Order with Instacart Download Our App

Perfectly Comforting Potato Recipes Everyone at the Table Will Love!

Discover more recipes with these ingredients

Potato Recipes

Potato Salad [Vegan]

Dairy Free

This creamy dill potato salad is totally vegan, although no one would be able to guess that. The rich, flavorful cashew dressing is perfect with new potatoes, greens, celery, and red onions. Enjoy this easy recipe at your next get-together with friends or family. Don't worry too much about using... Read More

Ingredients You Need for Potato Salad [Vegan]

3 lbs small white potatoes
Large pinch of salt
Handful of greens of your choice
1 cup cup cashews
1/4 cup water
Pinch of nutmeg
1/4 cup almond milk
Zest and juice of one lemon
1 garlic clove, minced
2 tablespoons dijon mustard
2 tablespoons whole-grain mustard
1/2 cup fresh dill, chopped
1/2 cup celery, chopped
1/2 cup red onion, chopped
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1-2 tablespoons olive oil

Order with Instacart Download Our App

How to Prepare Potato Salad [Vegan]

Place the potatoes and salt in a large pot of water and bring to a boil. Once boiling, reduce heat and let simmer for 10-15 minutes, until potatoes are just tender. Drain the potatoes in a colander and then place them back in the empty pot. Cover with a lid and let the potatoes steam for 15-20 minutes. Throw in the greens of your choice after about ten minutes, and let them wilt.
Meanwhile, combine cashews, nutmeg and water together in a high speed blender or small food processor and process until smooth. Start with a little bit of water and add until you have about a cup of the mixture, slightly thicker than mayo.
In a small bowl, whisk together the cashew mixture, almond milk, olive oil, lemon zest and juice, the two mustards, the dill, the garlic, and the salt and the pepper.
When the potatoes are just cool enough to handle, cut them in quarters and place in a large bowl. Pour enough of the dressing over them just to moisten. Add the celery, and red onion, and greens and toss well. Add more dressing if necessary. Serve cold or at room temperature.