Creamy Vegan Potato Salad

    15 minutes

    I recently shared this potato salad with my friends Kris, Michelle, Emily, Nicole, and my father-in-law, Bob; and the reaction was unanimous–“Oh Wow! I could eat this salad every day. This is a keeper”. This potato salad has a creamy yet crunchy texture, with a zesty flavour that strikes a nice balance between sharp and sweet and includes the vegan mayonnaise recipe.


    California, United States
    9 people made this

    Serves: 6 

    • 8 cups (about 8 medium) red skinned potatoes, cut into cubes
    • 1 cup (about 1 bunch) spring onions, finely chopped
    • 1 cup (about 1 medium) red capsicum, finely diced
    • 1 cup (about 4 large sticks) celery, finely diced
    • 1 cup broccoli stalk, chopped finely
    • 1/2 cup (about 1/2 medium) finely chopped red onion
    • 1 cup (about 1 bunch) continental parsley, finely chopped
    • 1/4 teaspoon cracked pepper to taste
    • 1/4 teaspoon sea salt
    • Raw Vegan Mayonnaise
    • 1 cup organic raw cashews, soaked for 2 hours
    • 1/4 cup raw cauliflower
    • 1/2 cup filtered water
    • 1/4 cup cold pressed extra virgin olive oil
    • 3 tablespoons lemon juice or more to taste
    • 2 1/4 tablespoons organic Dijon mustard
    • 1 teaspoon agave nectar
    • 1 1/2 teaspoons apple cider vinegar
    • 1/2 pinch sea salt or more to taste

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Place the potatoes in a large pot and cover them with cold filtered water.
    2. Add 2 tablespoons of sea salt to the water and bring to the boil. Simmer for about 10 minutes or until just done.
    3. Rinse them with cold water and drain thoroughly.
    4. Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley).
    5. To make the mayonnaise: Put the cashews and cauliflower in a food processor and add the water until combined well.
    6. Slowly add the oil in one steady stream, and process until thick and creamy.
    7. Place the rest of the ingredients into the blender to taste, and process until smooth.
    8. Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
    9. Pour the dressing over the vegetables and mix thoroughly.
    10. Stir through the parsley, and then season with sea salt and black pepper to taste.
    11. Chill or serve at room temperature. YUM!


    Please note – you will need a high speed blender in order to achieve a really creamy consistency.

    See it on my blog

    The Blender Girl

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    Delicious and easy to prepare, made a nice change from the old white potato salad, thanks.  -  25 Sep 2011