• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Conscientious Eater
  • START HERE
  • Recipes
  • Cookbook
  • Meal Plan
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Cookbook
  • 8-Week Meal Plan
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Cookbook
    • 8-Week Meal Plan
    • Instagram
    • Pinterest
    • YouTube
  • ×
    You are here: Home | Recipes | Salad

    Creamy Classic Vegan Potato Salad

    Dec 8, 2022 by Faith VanderMolen

    Jump to Recipe Print Recipe

    Creamy, zesty and made with whole food ingredients, this Classic Vegan Potato Salad is the perfect side dish for all your outdoor spring and summer gatherings!

    Creamy vegan potato salad piled high in a bowl topped with green onion and black pepper
    Jump To
    • Also Featured In
    • What is Potato Salad?
    • Traditional Potato Salad Ingredients
    • Ingredients You'll Need to Make Vegan Potato Salad
    • Should I Cut Potatoes Before Boiling Them?
    • How to Make Vegan Potato Salad
    • Storage
    • Can You Make Potato Salad in Advance?
    • Looking For More Delicious Summer Salad Recipes?
    • 📖 Recipe
    • Creamy Vegan Potato Salad Recipe

    Also Featured In

    This recipe is also featured in the following vegan recipe roundups:

    • Vegan 4th of July Recipes
    • Vegan Summer Recipes

    Potato salad brings up so many nostalgic feelings for me.

    I basically grew up on potato salad, especially during the summer months.

    However, once I left my parent's house for college, I forgot about my love for potato salad,

    It wasn't until just recently that I rediscovered how delicious potato salad is!

    This Classic Vegan Potato Salad is definitely going to be made on repeat during the upcoming summer months.

    It's hearty (thanks to satisfying potatoes), tangy (from lots of lemon juice and vinegar), and full of texture (from chopped celery, pickles and green onions).

    Today I'll show you how I make this dairy-free, whole-foods-based vegan potato salad.

    This potato salad gets better the longer it sits in the fridge, so be sure to make a big batch and enjoy it all week long!

    What is Potato Salad?

    Potato salad is a side-dish made from boiled potatoes and an assortment of other ingredients, often including a creamy dressing, herbs and mix-ins.

    While it is believed to have originated from Germany, it is now a popular American side-dish.

    In America, potato salad is often served during the spring and summer months, especially on holidays such as the 4th of July!

    Traditional Potato Salad Ingredients

    The ingredients used in traditional American-style potato salad can vary depending on region, but it often includes the following main ingredients:

    • Potatoes
    • Mayonnaise (or a similar, tangy substitute such as yogurt or sour cream)
    • Herbs
    • Vegetables (such as onions and celery)

    I love lots of texture in my potato salad so crunchy celery is a must for me!

    Ingredients You'll Need to Make Vegan Potato Salad

    This vegan potato salad is very similar to traditional American potato salad, but instead of using a store-bought mayonnaise or sour cream, we are going to be making our own creamy, tangy dressing.

    Below I'll list out all of the ingredients you'll need to make this amazing side-dish.

    • White potatoes
    • Apple cider vinegar
    • Cashews, soaked if possible
    • Water
    • Lemon juice
    • Yellow mustard
    • Pickles
    • Celery
    • Green onions
    • Sea salt
    • Freshly ground black pepper

    Should I Cut Potatoes Before Boiling Them?

    For this specific recipe, I recommend quartering your potatoes before boiling them.

    Cutting the potatoes into quarters reduces the boiling time, yet also allows the potatoes to maintain their structure and not become too mushy.

    If you cut them too small, they will probably break apart and become a mushy mess!

    How to Make Vegan Potato Salad

    This vegan potato salad is really easy to make.

    Let me walk you through the steps!

    Prepare the Potatoes

    STEP 1: Bring a large pot of water to a boil.

    PRO TIP: If you have an electric tea kettle I find they help speed up the process!

    STEP 2: Scrub the outsides of your potatoes and cut them into quarters.

    STEP 3: Place them into the boiling pot of water, along with ½ tablespoon of salt, and allow them to boil for 15-20 minutes.

    Quartered white potatoes boiling in a large pot

    STEP 4: Once the potatoes have cooked, drain them and place them in a bowl of ice water.

    STEP 5: Once cool, peel the skin off of the potatoes.

    STEP 6: Chop the potatoes into bite size pieces, place them in a bowl and sprinkle over the 3 tablespoons of apple cider vinegar.

    Prepare the Cashew Dressing

    While the potatoes are boiling, prepare the creamy, cashew dressing.

    Step 7: Place cashews, water, lemon juice, sea salt and mustard into your blender and blend until smooth.

    A collage showing a creamy cashew dressing before and after blending

    Combine

    Once the potatoes are cooked and chopped and the dressing is made, combine everything together.

    STEP 8: Pour the creamy cashew dressing over the potatoes and add in the chopped celery, chopped pickles, chopped green onion and lots of black pepper.

    Potatoes, pickles, celery, green onion and cashew dressing in a large mixing bowl

    STEP 9: Stir everything together. Taste and add more salt, black pepper, lemon juice or vinegar if desired.

    Stirring together all the ingredients for potato salad

    STEP 10: Chill until read to serve!

    Storage

    Vegan Potato salad is really easy to store.

    Simply put it in an airtight container and keep it in the fridge for 4-5 days. The lemon juice and vinegar will help to keep it fresh!

    Plus, the flavors get more intense after they sit in the fridge for a while, making this a great salad to meal prep for the week.

    Can You Make Potato Salad in Advance?

    Like I mentioned at the beginning of this post, potato salad is a great make ahead side-dish as I find it gets tastier the longer it sits in the fridge.

    So yes, make it in advance and enjoy it throughout the week!

    Creamy vegan potato salad in a large bowl topped with green onion and lots of black pepper

    Looking For More Delicious Summer Salad Recipes?

    Check out the recipes below for more great summer side-salads!

    • Cilantro Lemon Quinoa Salad
    • The Best Buffalo Chickpea Salad
    • 4 Ingredient Italian White Bean Pasta Salad
    • Trader Joe's Spicy Peanut Cruciferous Salad
    • Simple Black Bean and Corn Salad

    📖 Recipe

    Creamy Vegan Potato Salad Recipe

    Faith VanderMolen
    Creamy, zesty and made with whole food ingredients, this Creamy Vegan Potato Salad Recipe is the perfect side dish for all your spring and summer gatherings!
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Additional Time 20 minutes mins
    Total Time 55 minutes mins
    Course Salad
    Cuisine American
    Servings 8 servings
    Calories 209 kcal

    Ingredients
     
     

    • 2 ½ pounds potatoes
    • ½ tablespoon salt
    • 3 tablespoons apple cider vinegar

    CASHEW DRESSING

    • 1 cup raw cashews soaked
    • 6 tablespoons water
    • 3 tablespoons lemon juice
    • 1 tablespoon yellow mustard
    • ½ teaspoon sea salt

    ADD-INS*

    • 2-3 stalks celery chopped
    • 6 green onions chopped
    • ¼ cup chopped pickles
    • Freshly ground Black pepper

    Instructions 

    • In preparation for this recipe, you'll need to soak your cashews. If you have a high speed blender, you can soak your cashews in boiling water for 15 minutes. If you have a normal blender, soak your cashews in room temperature water for 4-6 hours. Drain and rinse.
    • Bring a large pot of water to a boil. If you have an electric tea kettle, using it will help speed up the process.
    • While your water is boiling, wash the outsides of your potatoes really well. Cut them into quarters.
    • Salt the pot of boiling water and add in the quartered potatoes. Allow the potatoes to simmer for 15-20 minutes or until fork tender, but not too mushy.
    • While the potatoes are cooking, prepare the sauce by blending together all of the cashew sauce ingredients. Set aside.
    • Drain the potatoes and place them immediately into a large bowl of ice water to stop the cooking process. Remove the skins of the potatoes, cut them into bite size pieces and place them into a large mixing bowl.
    • Sprinkle 3 tablespoons of apple cider vinegar over the potatoes and stir to combine.
    • Pour over the creamy cashew sauce and add in the celery, green onions, pickles and black pepper. Stir everything to combine.
    • Taste and season with more salt and pepper if desired. This salad tastes best when served chilled and gets better the longer it sits in the fridge!

    Notes

    You can use whatever add-ins you desire!

    Nutrition

    Calories: 209kcalCarbohydrates: 32gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 637mgPotassium: 748mgFiber: 4gSugar: 3gVitamin A: 135IUVitamin C: 32mgCalcium: 35mgIron: 2mg
    Tried this recipe?Let me know how it was!

    More Salad

    • Vegan Chickpea Salad (No Mayo!)
    • 11 Fresh Vegan Summer Salads
    • Simple Lemon Couscous Salad
    • The BEST Vegan Coleslaw Recipe


    Plant Biased Cookbook


    Plant Biased cover
     

    Plant Biased is my new cookbook and beginner's guide to eating a more plant based diet! I describe it as "the book I wish I had when I went vegan back in 2013."

    Plant Biased includes...

    90+ beginner recipes! My top breakfast, main dish, dessert & snack recipes!
    Why Plant Biased? Understand the "why" behind your choice to go plant-based!
    Vegan Cooking Basics: What you need to know and what to avoid when cooking.
    Grocery Shopping: How to confidently find healthy, unprocessed foods at the store.
    Nutritional Guidelines: Make sure you meet all your nutritional needs!
    Kitchen Essentials: Learn to create a place where you'll LOVE to cook!

    Buy it now for only $18.95 $9.95!

     
    Preview & Buy!


    buy Plant Biased on Amazon  

    Customer Reviews
    ⭐ ⭐ ⭐ ⭐ ⭐ 4.8 out of 5


    31 All-Time Greatest Eats Cookbook!

    For a limited time, I'm giving away a 68-page cookbook of my reader-favorite recipes called my "31 All-Time Greatest Eats"!

    Just click the cover image above or the Download button below and it will take you directly to the PDF!

    Reader Interactions

    4.80 from 5 votes (5 ratings without comment)

    Please Leave A Star Review In The Recipe Card! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm a plant-based digital nomad mom-of-two living in Malaysia. Meet Faith!

    For a limited time, I'm giving away a free cookbook of my Top 31 recipes!

    Get it while you can!

    Free Download

    Eat Healthy in 2023!

    • Healthy Cookie Dough Overnight Oats

    • zucchini bread baked oatmeal
      Zucchini Bread Baked Oatmeal

    • creamy tomato zucchini soup topped with grilled cheese croutons
      Creamy Vegan Tomato Zucchini Soup

    • Vegan Broccoli Potato Soup (Dairy-Free!)

    • Vegan Soba Noodle Recipe!

    • Refreshing Green Smoothie Recipe!

    Most Popular Recipes

    • whole wheat artisan bread on a cutting board
      Easy Whole Wheat Artisan Bread Recipe

    • Easy Homemade Oatmeal Date Granola Bars

    • Whole Wheat No-Yeast No-Rise Vegan Pizza Dough

    • Sweet and Spicy Roasted Cashews

    • 5 Vegan Overnight Oats Recipes You Can Meal Prep!

    • two glasses of oat milk next to a jar of oat milk
      Homemade Oat Milk Recipe

    8-Week Plant Biased Meal Plan Cover

    DON'T think about recipe planning for weeks!

    ✅ Save Time

    ✅ Reduce Stress

    ✅ Eat Healthy

    Preview & Buy!

    Sourdough Heaven!

    • Vegan Sourdough Waffles

    • Sourdough Pumpkin Bread (Vegan!)

    • Sourdough Banana Bread

    • Easy Sourdough Muffins

    • Vegan Sourdough Pancakes (6 Ingredients!)

    • Vegan Sourdough Bread (Beginner-Friendly!)

    Footer

    The Conscientious Eater

    • START HERE
    • All Recipes
    • Plant Biased Cookbook
    • 8-Week Meal Plan

    Sponsorship

    Sponsor My Emails
    Sponsor Youtube, IG, Website

    My Recipes

    • Breakfast
    • Main Dishes by Cuisine
    • Main Dishes by Recipe Type
    • Condiments
    • Desserts
    • Drinks
    • Snacks
    • Breads
    • WIAW

    Important Stuff

    • Privacy Policy
    • Site Accessbility
    • No AI Training
    • Disclosure
    • Contact
    • Some icons from flaticon.com

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 This website was designed using the Seasoned Pro Theme from Feast Design Co.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.