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One of my favorite ways to welcome warmer weather is by whipping up a wholesome, creamy red potato salad. It’s simple, satisfying, and perfect for those laid-back sunny days.
Pair it with chickpea salad, creamy rigatoni, vegan mac & cheese, or veggie burgers, and you’ve got yourself a crowd-pleasing, plant-based feast. I love serving this potato salad chilled—it’s super refreshing straight from the fridge—but you can also enjoy it warm or at room temp if that’s more your vibe.
Want to switch it up? Try adding chopped apples for a pop of sweetness and crunch. It’s a little unexpected, but so good if you’re into sweet-savory combos. And if you’re craving something smoky, mushroom bacon makes an awesome add-in. It keeps things vegan while adding that savory, crispy edge.
Why You’ll Love This
- Naturally creamy: Thanks to blended raw cashews and a mix of simple spices, this potato salad gets its rich, velvety texture—no cheese or oil needed.
- Simple ingredients: Made with fewer than 10 easy-to-find plant-based staples, this recipe keeps things straightforward and budget-friendly.
- Perfect for gatherings: Flavorful, filling, and summer-ready, this red potato salad is always a hit at cookouts, picnics, and potlucks.
Ingredients & Substitutions
Cashews: Raw cashews are the base of our creamy dressing, giving us that rich, velvety texture without any oil or dairy. If you’re short on time, boil them for 15 minutes instead of soaking overnight.
Broth: A little veggie broth helps everything blend smoothly and adds flavor depth. Water works in a pinch, but broth brings a little extra oomph.
Garlic Powder: Garlic powder keeps things simple and evenly seasoned—no chopping required. It adds a mellow, garlicky kick that plays well with the smoky and tangy notes.
Smoked Paprika: Smoky, warm, and just a little bold—this spice brings a subtle depth that makes the cashew mayo feel more layered and savory.
Dijon Mustard: Dijon adds a bright tang and just the right amount of sharpness. It cuts through the richness of the cashews and brings everything into balance.
Lemon Juice: We’re using lemon juice to add a fresh, citrusy zing. It brightens up the whole salad and keeps the flavor from feeling too heavy.
Salt: A small but mighty ingredient. Season to taste to bring out the flavors and make everything pop.
Red Potatoes: Red potatoes hold their shape well and have a creamy texture that’s perfect for potato salad. If you can’t find red, go for gold—russet works too, but they’re a bit softer.
Red Onion: Sharp, crunchy, and colorful—red onion gives the salad bite and a pop of flavor. If raw onion isn’t your thing, soak the chopped pieces in cold water for 10 minutes to mellow them out.
Bell Pepper: Crunchy and sweet, bell pepper adds texture and brightness. I used green here, but feel free to use red, yellow, or whatever you have on hand.
How to Make Vegan Red Potato Salad
- Soften the cashews: Soak raw cashews overnight in water—or boil them for 15 minutes if you’re short on time. Drain and rinse before blending.
- Make the cashew "mayo": Blend the softened cashews with broth, garlic powder, smoked paprika, Dijon mustard, lemon juice, and salt until smooth and creamy. Set aside.
- Boil the potatoes: Cut red potatoes into chunks and cook them in salted water until fork-tender, about 15–20 minutes. Drain and let them cool completely.
- Chop your veggies: While the potatoes cool, dice the red onion and bell pepper.
- Mix it all together: Combine the cooled potatoes, cashew "mayo," chopped veggies, and a little more salt and pepper to taste. Serve chilled or at room temp.
Tips for the Best Red Potato Salad
- Don’t skip the salt when boiling potatoes. It’s your first chance to season them and makes a big difference in flavor.
- Let the potatoes cool completely before mixing them with the cashew mayo. This helps them hold their shape and keeps the dressing from getting gummy.
- Taste as you go. Everyone’s flavor preferences are different—add more lemon juice, mustard, or salt to make it your own.
- Chop veggies small. Finely chopped red onion and bell pepper mix in better and give you a little crunch in every bite.
- Let it chill. If you’ve got the time, pop the salad in the fridge for at least 30 minutes to let the flavors really come together.
What to Serve with Potato Salad
Potato salad is the ultimate sidekick, especially when you’re putting together a summer-inspired spread. Serve it up next to veggie burgers, grilled corn, baked beans, or a chickpea salad for a filling, satisfying meal. It also pairs beautifully with sandwiches, tofu nuggets, wraps, or anything fresh off the grill (or grill pan). If you're keeping it simple, enjoy it as a light lunch with a side of fruit or a handful of crunchy greens. It’s versatile, cozy, and easy to build a plate around.
How to Store Red Potato Salad
Store any leftover red potato salad in an airtight container in the fridge for up to 3 days. The flavors get even better as they sit, making it a great make-ahead dish. Just give it a quick stir before serving, and if it looks a little dry, you can freshen it up with a splash of broth or lemon juice. This salad is best served cold or at room temperature—no need to reheat!
Red Potato Salad FAQs
While any potato variety can work, including russet potatoes, waxy or lower-starch potatoes tend to hold their shape better in potato salad. I’ve used both russet and red potatoes, and the choice mainly depends on your preference, availability, and budget.
Depending on how large or small the potatoes are chopped, red potatoes should be boiled for about 10-20 minutes, or until they are fork-tender but not falling apart. Be careful not to overcook them.
Avoid overcooking the potatoes, as they can become mushy. Also, don't skip chilling the salad before serving, as it helps the flavors develop.
Typical ingredients include potatoes, mayonnaise, mustard, vinegar, celery, onions, and seasonings like salt, pepper, and paprika. You can also add hard-boiled eggs, pickles, or fresh herbs
It's a personal preference, but leaving the skin on adds texture and nutrients. If you prefer a smoother texture, peel them before boiling.
Yes, vegan potato salad can be made by using dairy-free mayo or a plant-based dressing. Many traditional potato salad recipes are easily adaptable for a vegan diet.
Amish potato salad typically uses a tangy, sweet dressing made with vinegar, sugar, and mustard, and often includes eggs. Traditional potato salad usually has a mayo-based dressing without the sweetness.
Yes, potatoes are vegan as they are a plant-based food. They contain no animal products or byproducts.
More Potato Recipes
Did you try out this Creamy Red Potato Salad recipe?
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Vegan Creamy Red Potato Salad
Ingredients
Cashew "Mayo"
- 1 cup raw cashews no added salt or oil
- ½ cup broth Add more broth or water for a runnier cashew "mayo"
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- Salt to taste
Potato Salad
- 2 pounds red potatoes cut into large cubes
- 1 small red onion chopped
- 1 green bell pepper chopped
- Salt and pepper to taste
Instructions
Cashew "Mayo"
- Drain water from cashews and rinse. Pour cashews into a blender and add the broth, garlic powder, smoked paprika, dijon mustard, and lemon juice. Blend at high speed for a few minutes until smooth. Set aside.
Potato Salad
- Drain potatoes and transfer to a flat surface or baking sheet to cool down to room temperature, about 30 minutes.
- Transfer potatoes to a large mixing bowl. Combine potatoes with the cashew “mayo”, red onion, bell pepper, and add salt and pepper to taste. Serve right away at room temperature or chilled.
Notes
- If you prefer to, you can use vegan mayo instead. However, to keep it plant-based and to have control over the flavor, go for the cashew "mayo" and adjust to your liking.
- If you're unable to find red potatoes, gold potatoes work. Russet potatoes can be used, too.
- Although this can be served at room temperature, it's delicious when chilled. This will allow the ingredients and flavors to mingle with each other.
- Feel free to peel the potatoes. I kept their peels intact to avoid food waste, add some texture, and keep the fiber.
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