I veganized this classic potato salad according to my grandma's recipe. This vegan potato salad won't let you miss the original. A great salad for potlucks and barbecues. And no one would notice that this is vegan unless you tell it. The dressing is oil-free, creamy and naturally gluten-free.
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This vegan potato salad is one of my favorite potato salads besides the Bavarian potato salad. I always prepare one of the two recipes when I prepare one. The Bavarian used to be one of my grandma’s and this of my other grandma. 🙂
This potato salad is prepared in no time at all. You steam the potatoes before you take off the skin. Cooked potatoes are super easy to peel, just slide a knife over them and the skin comes off itself.
You don't have to buy expensive vegan mayo for this vegan potato salad. Just use cashews. And you even have a healthier version than the mayo with highly processed oils.
Such a salad cannot be missing from summer picnics and parties. Aren't potato salad, pasta salad and green salads go-to salads for such events?
Especially in the barbecue season, various salads are often prepared as a side dish and this potato salad is suitable as a great BBQ / grill side dish.
A quick list of ingredients included. The exact amount can be found on the recipe card below.
Potatoes, waxy or predominantly waxy
Mustard, medium hot
Vinegar from the cucumbers or white wine vinegar
Smoked Paprika Powder
First of all, you steam the potatoes in a steamer.
In the meantime, soak the cashews in hot water. And cut the shallots and pickles into small cubes and place them in a sufficiently large bowl, in which the whole salad will fit afterwards.
When the potatoes are tender and have cooled a little, peel them with a knife. Simply slide a knife over the potato and the skin will come loose. Cut the potatoes into slices and add them to the shallots and pickles.
Now drain the cashews and put them with the remaining ingredients for the dressing in a high speed blender and blend until creamy.
Taste the dressing and pour the dressing over the potatoes. Fold in the dressing and season it again briefly.
Make sure not to use floury potatoes, but mainly waxy potatoes like Yukon Gold Potatoes or waxy potatoes like Red Bliss or New Potatoes, these keep better in the salad.
- Use a knife to poke the potatoes to see if they are soft.
- If you take potatoes of about the same size, they will cook at the same time
- Don’t peel the potatoes before cooking, so the nutrients remain in the potato
- To Burgers
- Salad Buffet
- Grill Side Dish
- Hot Dog
Preparation in advance
You can prepare the potato salad very well up to two days in advance. Simply keep the salad in the fridge.
You can store the vegan potato salad in the fridge. It lasts there for about 5 days. With us, it usually doesn't get that old. I do not recommend freezing because potatoes change the taste and consistency when freezing.
More Vegan Potato Recipes:
Do not forget to Pin on Pinterest
Have you tried the recipe?
If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.