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Creamy Vegan Potato Salad

Incredible No Mayo Potato Salad | A Couple Cooks
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5 from 3 reviews

My creamy vegan potato salad is the best classic summer side dish. With homemade cashew cream, celery, and crunchy dill pickles, no one will guess it’s mayo-free and vegan!

Ingredients

Scale

For the potato salad

  • 1 cup Cashew Cream (below)
  • 2 1/2 pounds Yukon gold potatoes
  • 3 tablespoons white vinegar
  • 1 teaspoon kosher salt, divided
  • 3 large celery stalks
  • 5 green onions
  • 1/2 cup minced dill pickles
  • 1 tablespoon yellow mustard
  • Fresh ground black pepper

For the cashew cream

  • 1 cup raw cashews
  • 1/4 cup water
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons yellow mustard
  • 2 tablespoons white wine vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt

Instructions

  1. Place the cashews in a bowl and cover them with water. Soak them while making the recipe, at least 30 minutes if using a high speed blender and about 1 hour for a regular blender. If you think ahead, you can soak the cashews overnight before making the salad. (You also can make the cashew mayo in advance.)
  2. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 10 to 15 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with the white wine vinegar and 1/2 teaspoon kosher salt. Mix and let stand until ready to assemble.
  3. Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the dill pickles.
  4. Make the cashew cream: After the cashews have soaked at least 30 minutes (more, if time), drain them. In the bowl of a blender, place the cashews, water, olive oil, yellow mustard, white wine vinegar, maple syrup, garlic powder, and kosher salt. Blend on high for several minutes until smooth and creamy. (Makes about 1 cup; store refrigerated if making in advance.)
  5. In the bowl with the potatoes, mix in the cashew mayonnaise, celery, green onions, pickles, 1 tablespoon yellow mustard, 1/2 teaspoon kosher salt, and fresh ground pepper. Serve immediately, or refrigerate until serving.

Find it online: https://www.acouplecooks.com/vegan-potato-salad/