clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan potato salad

Vegan Potato Salad (with Cashew “Mayo”)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Tiffany
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


This Vegan Potato Salad is seriously creamy, thanks to an easy homemade cashew “mayo.”



For the Cashew Mayo:

  • 1 cup raw cashews (about 5 ounces)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1/4 cup water (more as needed)
  • Sea salt and pepper, to taste

For the Potato Salad:

  • 2 pounds small potatoes (I like a mix of red, yellow, and purple)
  • 2 celery sticks, diced
  • 1 medium shallot, finely diced
  • 1 bell pepper, diced
  • 1/2 cup thinly sliced radish
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1 bunch basil, finely chopped
  • Sea salt and pepper, to taste


  1. Soak the raw cashews in water (enough to completely cover them) for at least 2 hours.
  2. Boil potatoes in salted water until fork-tender. Drain. Let cool until cool enough to handle.
  3. Drain the cashews. Place the cashews, garlic, lemon juice, lemon zest, Dijon, olive oil, apple cider vinegar, and water in a blender. Add sea salt and pepper. Blend the mixture at high-speed until smooth and creamy. Add more water, if needed, to thin. The mixture should be the consistency of mayonnaise. Taste the mixture and adjust the seasoning (adding more salt, lemon, vinegar, etc. to your preference).
  4. Quarter the small potatoes and place in a large bowl while still slightly warm with the chopped celery, shallot, bell pepper, radish, dill, parsley, and basil. Mix with the cashew mayo. Season with sea salt and pepper, if needed.
  5. This salad can be served at room temperature (right away), or chilled.


  • Serving Size: 1 serving
  • Calories: 217
  • Sugar: 3.3g
  • Sodium: 30mg
  • Fat: 11.7g
  • Saturated Fat: 2.1g
  • Carbohydrates: 25.7g
  • Fiber: 4g
  • Protein: 4.9g