Creamy Vegan Potato Salad (Easy & Healthy)

by Alena
Feb 26, 2020
white bowl of healthy potato salad being held by two female hands

One of the biggest misconceptions about plant-based diets is that you’re stuck with boring green salads. In reality, plant munchers really take veggie dishes to the next level! One example of this is our flavorful creamy vegan potato salad.

It’s light, it’s crunchy and oh-so-satisfying. Over are the days of lazily chewing on some sad salad greens and feeling hungry just 10 minutes after you’ve finished.

Truly plant-powered people take the salad game to the next level by adding lots of different food groups and combining them in one tasty bowl for a nourishing lunch or dinner!

Don’t get us wrong: most of our savory meals feature quite a few veggies – but they don’t play the leading role when it comes to fueling us!

Higher calorie, healthy add-ons like whole grains, beans, lentils, nuts, seeds and potatoes offer steady energy that gets us through the day without any blood sugar crashes or junk food cravings.

Truth be told, we’re up for a starchy, creamy vegan salad any day of the week. They are versatile and perfect for meal prep, meaning that these salads never get boring – and lunch is always waiting for us in the fridge!

We love simple and satisfying meals, like this humble and healthy potato salad, that don’t need a special occasion. Really, 15 minutes and a couple of customizable staple foods are all you need!

This creamy vegan potato salad goes well with bean burgers, sandwiches, grilled veggies and can also be served on its own – or with a fresh baguette on the side.

It’s surprisingly simple and quick to make and a great go-to potluck or party recipe for everyone to enjoy!

woman in white linen apron and shirt holding a white bowl of whole potatoes in her hands

Creating a Simple & Healthy Vegan Potato Salad

In many countries (including Germany, where we’re from), potatoes are a true staple food. Tons of traditional recipes call for this delicious and healthy starchy root vegetable and almost every single family has its own version of a simple everyday potato salad.

Our families are no different! But most potato salads call for lots of animal products and processed food – something we were looking to replace in our own version.

Luckily, amongst all of the non-vegan recipes to veganize, potato salads are definitely on the easier side. 

Instead of buying egg-based mayonnaise at the store, you can simply reach for the now ever-present vegan mayo and have yourself a vegan potato salad!

Popular brands include Earth Balance, Hellmann’s, Follow Your Heart and Sir Kensington’s. 

If you’re looking for a healthier version and simple way to make your own vegan mayo, just check our 5-minute cashew mayo recipe at the end of this article!

Overall, we purposefully kept the ingredient list short while still adding a nice amount of veggies to this easy vegan potato salad – after all, our recipes are known for their high nutrient density without compromising on flavor.

The potatoes are still the stars of the show, though!

To make it your own version, feel free to add any of your favorite herbs or veggies, or you can leave any veggies you don’t care for out to better fit your personal wants or dietary needs.

different sized white bowls with ingredients such as cooked potatoes, radishes, green onion, mustard and cashew mayo for a vegan potato salad

Why This Is the Best Vegan Potato Salad

Tasty, easy and healthy all go hand in hand on our website. This is why recipe creation may take a while but we really want to make every single one as approachable and irresistible as possible.

Here are some of the reasons we think we finally created the best vegan potato salad! Just try it for yourself. This recipe is…

Are Potatoes Healthy for You?

With all the buzz about keto and low carb diets, more and more people are becoming afraid of the humble potato. This surprisingly nutritious root veggie has helped many people survive during times of famine and is still a healthy staple food for long-living societies.

The popular Okinawa Diet that was discussed in Dan Buettner’s book “Blue Zones” helped the inhabitants of this Japanese Island to live to 100 years and beyond. Quoting from the author, “most of the diet was based on vegetables and beans, with the most calories coming from purple and orange sweet potatoes.”

But even the plain old white potato contains a good amount of fiber, complex carbs and immunity-boosting vitamin C.

According to Live Science, potatoes also support athletic performance and heart health, might reduce inflammation and even the risk of colon cancer.

The poor potato has been blamed for weight gain and disease probably because of the fact that it’s often consumed as fatty French Fries or loaded with butter, bacon and other foods high in saturated fat and harmful compounds.

bowl with cooked potatoes, celery, parsley, pickles, mustard and radishes on a white surface

What About The Calories in Potato Salad

If you choose to have your potato salad with heavy cream, eggs, oil and meat – all of which are foods high in calorie density – then the calories for your potato salad will be rather high.

Potatoes themselves only come to about 350 calories per pound (or two medium-large potatoes) and those calories will go a long way – potatoes are amongst the most satiating foods out there.

If you’re looking for an overall lower calorie vegan potato salad, make sure you add some non-starchy vegetables and steer away from heavy oily sauces and animal products.

So, it’s more about what you eat with your potato that determines whether it’s going to be an overall healthy meal or not.

Guide to Create a Healthy Vegan Diet

Why We Made This an Eggless Potato Salad

As you might know, our website focuses on recipes and nutrition guides free from all animal products. This is due to several reasons!

It’s no secret that many people in developed countries (even developing countries at this point) are struggling with lifestyle diseases. Our lifespans are shortened unnecessarily mainly due to cardiovascular diseases.

One way to avoid dying too young or living our final years in a weakened state is to follow a healthy dietary pattern – such as a whole food, plant-based diet.

It’s naturally low in saturated fat and completely free from cholesterol – eggs, on the other hand, are about 70 percent fat (mostly saturated) which contributes to high cholesterol levels and is a huge risk factor for heart disease and diabetes (amongst others diseases).

Another reason why an animal-free diet is close to our hearts is that we think animals are friends, not food. We don’t require any nutrients that are only found in animal-based products, so there’s no reason to impose such suffering on those gentle creatures.

Yes, even hens who “naturally” lay eggs. You can find out more in our article below.

Top Reasons to Avoid Eggs
woman in linen apron holding bowl of potato salad in one hand and pouring cashew mayo over it with the other

How to Make Our Creamy Vegan Potato Salad

First things first, this is the perfect recipe for leftover cooked potatoes. In this case, only 15 minutes separate you from this creamy potato salad!

If you don’t happen to have two pounds cooked and chopped potatoes on hand (hey, we’re all just human), you need to, well, chop and cook them first. Boil them for around 15 minutes, then drain them and set aside.

In the meantime, prepare all of the other ingredients for this simple vegan potato salad – and if you already have cooked potatoes in your fridge (good for you!), then this will be your first step.

But what’s in our creamy vegan potato salad anyway?

Ingredients for This Healthy Potato Salad

  • White potatoes – choose your favorite variety depending on whether you want the texture to be somewhat tender or more mashed; Yukon gold potatoes are the classic choice here
  • Celery, bell pepper and dill pickles – for the crunch, micronutrients, lovely color and that classic potato salad flavor (who doesn’t love dill pickles?)
  • Onions and mustard – adding more zing to this creamy vegan goodness
  • Vegan mayo – our favorite potato salad dressing; you can follow our simple recipe or just use store-bought vegan mayo

Doesn’t sound too complicated, right? If you’re not super fond of the pickles, just leave them out. For some people, this is a love-or-hate thing, so we totally understand.

If you’re thinking “gosh, where do I find vegan mayo?”, fear not, my friend! You can whip it up yourself in just 5 minutes or so.

woman standing next to a bowl of potato salad and mixing it with two spoons

How to Make Vegan Mayo (The Best Potato Salad Dressing!)

There are different ways to make vegan mayo – most of them include either tofu or cashew as a base. If you’re looking for a whole food plant-based mayo, that is!

Other versions, including what you will find at the store, are made from different oils (olive, sunflower or avocado) as well as unsweetened soy milk, salt and vinegar.

Our healthy vegan cashew mayo calls for some mustard, lemon juice, salt, water, and (you guessed it!) cashews. These silky tasty nuts are the secret ingredient!

You just need to put everything into a blender jar (remember to soak the cashews overnight if you don’t have a high-speed blender) and within a couple of seconds, you have yourself an oil-free, healthy and super creamy dairy-free vegan mayo!

It goes super well with any salad, sandwich, roasted veggies and everything-potato.

Tips for the Best Vegan Potato Salad

We love our easy vegan potato salad creamy and herby. That’s why this recipe calls for a decent amount of fresh parsley as well as dill pickles and green onions.

If radishes are in season and you like them, definitely include those pretty pink powerhouses! They will up your flavor game even more.

You can make your vegan mayo dressing a bit thinner by adding some more lemon juice or a sprinkle of water. If you let the potato salad sit in the fridge overnight, the mayo will thicken a bit, so keep this in mind.

Speaking of which, we love serving this creamy potato salad chilled after a few hours in the fridge (overnight works great, too!) so the flavors are soaked through and through.

woman in white apron standing next to a bowl of potato salad and pouring cashew mayo over it

How Long Does Potato Salad Last?

Any leftovers will keep in the refrigerator for up to a week but the potato salad will taste the best within the first 3-4 days.

This means it’s perfect for meal prep! A great example of how always having some cooked starches on hand enables you to quickly create different plant-based bowls and lots of other healthy meals.

Full 5-Day Vegan Meal Prep + Plan

Is This Potato Salad Gluten-Free?

Yup, no worries – just like basically any other potato salad under the sun, this simple potato salad is naturally gluten-free. 

Since the plant protein gluten is only found in a handful of grains, none of which are usually part of a potato salad recipe, anyone looking to avoid gluten can enjoy potato salad.

The difference is rather in the dressing for the potato salad – those on a gluten-free diet need to look out for wheat-based thickeners or malt-based flavorings.

Better yet, just make your own quick vegan mayo at home so you both know what’s inside and ensure it’s both super tasty and really healthy! No gluten, no eggs, no oils, no worries.

white bowl of dairy free potato salad standing on a white surface

10 Tasty & Easy Vegan Potluck Ideas

Our vegan potato salad is a satisfying and filling main dish or can be used as a side dish when meal prepping or bringing something along to a gathering.

But if you’re looking for additional vegan potluck ideas, we don’t want to leave you hanging! Here are some of our favorite recipes from wonderful bloggers around the web.

woman holding a creamy vegan potato salad over a white table with ingredients for the salad

Try These Easy Plant-Based Recipes Next

Our blog is full of approachable and simple vegan recipes – both sweet and savory! Explore even more plant-based goodness on our site, such as the following easy lunch or dinner ideas.

But for now, let’s see how to make our creamy vegan potato salad with cashew mayo. Feel free to load it with seasonal veggies of your choice and make this an irresistible dairy-free comfort food that’ll guarantee a bunch of happy campers.

We hope you and your family will enjoy this easy and nutritious comfort food!

Have you made vegan potato salad before? Did you try our recipe and how did you like it? Feel free to share in the comments below, rate the recipe or Pin it for later. You can also tag us on Instagram if you made it – we’d love to see your creations!

Creamy Vegan Potato Salad

Creamy Vegan Potato Salad

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This creamy vegan potato salad with cashew mayo will be your go-to potluck recipe! Light and crunchy, it’s perfect for healthy meal prep and easily customizable. Ready in 15 minutes, our flavorful and herby potato salad is easy to make while taking this classic dish to the next level. Enjoy at home with your family or bring to a picnic or party!

Ingredients

  • 2 lbs white potatoes, chopped and cooked (900 g)
  • ¾ cup celery, chopped (170 g)
  • ½ cup parsley, finely chopped (15 g)
  • ½ cup dill pickles, chopped (77 g)
  • 1 green bell pepper, finely chopped
  • 2 green onions, finely chopped
  • 1 tbsp mustard (optional)
  • Radishes, chopped (optional)

Vegan Cashew Mayo

  • 1 cup cashews, soaked overnight (150 g)
  • 1.5 tbsp lemon juice
  • 2 tsp nutritional yeast
  • 1 tsp Dijon mustard
  • 1.5 tsp salt
  • 1 cup water (240 ml)

Instructions

  1. If you don’t have cooked potatoes on hand, place them in a large pot and boil for 15 minutes, until tender when pierced with a fork. Drain and set aside.
  2. Make the cashew mayo by placing all ingredients in a high-speed blender and blend until smooth. Adjust to taste with salt and nutritional yeast, add more water if you want a thinner consistency. (Keep any leftovers in the fridge for up to 1 week where it will thicken a bit more)
  3. In a large bowl, add potatoes, celery, parsley, pickles, bell pepper, and green onion. Top with your vegan mayo and mix until well combined with a large spoon. Adjust to taste with salt, lemon juice and mustard.
  4. Cover and refrigerate for at least an hour to allow the flavors to blend and taste even better! Alternatively, you can eat it right away.

Notes

  • You can make it a bit more sour by adding a spritz of apple cider vinegar or replacing the lemon juice in the cashew mayo with ACV.
  • The vegan mayo recipe makes around half a cup. You can use store-bought vegan mayo instead of homemade for more convenience.
  • If you don’t like dill pickles, celery or bell peppers, you can go straight to a potato-and-onion-version instead or choose different veggies to add into your potato salad.
  • To add a bit more zing, use some pickle juice to thin out the mayo.
  • This vegan potato salad keeps in the fridge for up to a week but tastes best within the first 3-4 days.

Nutrition Information:
Yield: 4 Serving Size: 1 Servings
Amount Per Serving: Calories: 437Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1377mgCarbohydrates: 65gFiber: 8gSugar: 7gProtein: 13g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!
woman in grey vegan shirt with her hands on her hips looking to the left and smiling
Alena Schowalter has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work – currently, she studies for her Vegan Nutritionist Diploma. Alena enjoys ethical discussions around veganism, walks through nature and creating new recipes.
dark grey spotted bowl with a variety of vegetables next to small bottle of green smoothie isolated on light background

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7 thoughts on “Creamy Vegan Potato Salad (Easy & Healthy)”

  1. So, I tried out the recipe but it was OK. The flavor combo is just not there, missing the mark. It was a little on the sweet side. I need to tweak this recipe but dont know where to start.

    Reply
    • Hi Natalie,
      thanks for your feedback! I do get that it’s a fairly simple recipe (we like it that way) and if you’re used to fancier food, this might not rock your socks. Interesting that you thought it was on the sweet side! I would add some more vinegar or lemon juice in that case. Which mustard did you use? They can be kind of sweet as well. Or maybe the balsamic vingear could add some unusual flavor…
      Please let me know when you found the trick!
      Best wishes,
      Alena

      Reply
  2. I am rating the recipe based on reading, not eating. Found this while doing some research toward finding recipes that adhere to Dr McDougall’s ideas. Which, this one comes close, but, the avocado would have to go, for sure. And, I am not a big fan of corn usage in, oh, anything.
    Hard to find non-gmo, etc.

    But, all in all, it looks and sounds pretty tasty.

    Reply
  3. I love how this potato salad serves two, and is so creamy! When I’m on a vegan kick, I tend to crave creamy and it’s tough to satisfy. Such a great recipe!

    Reply

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