Best Vegan Potato Salad
Try this vegan potato salad for a delicious twist on a classic dish! It showcases tender potato cubes mixed with crunchy mix-ins and a spicy, tangy, and creamy sauce.
Equipment
- Large pot
- Chef's knife & cutting board
- Large mixing bowl
- Spatula
Ingredients
Potatoes
- 4 medium white or Yukon Gold potatoes, roughly cubed
- 2 tablespoons apple cider or white wine vinegar
Mix-ins
- 2 stalks celery, diced
- ½ small red onion, diced
- 3-4 green onions, sliced
- ½ cup pickled jalapeños, diced
Sauce
- ½ cup vegan mayo
- ¼ cup cashew crema
- 2-3 chipotles in adobo, minced
- ½ tablespoon pickled jalapeño juice
- Salt & pepper to taste
Instructions
Potatoes
- Cube the potatoes into 1-inch cubes, then add them to a large pot and cover with water. Bring to a low boil and add a generous pinch of salt. Reduce the heat to simmer for 10-12 minutes, or until just tender when pierced with a fork.
- Drain the potatoes, then transfer them to a baking sheet in a single layer and toss with vinegar and another pinch of salt. Let the potatoes stop steaming, then transfer them to your fridge to continue cooling.
Assembly
- Add the chopped celery, red onions, green onions, and jalapeños to a large mixing bowl. Transfer the cooled potatoes to the bowl and stir to combine.
- Mix the vegan mayo, cashew cream, pickled jalapeño juice, and minced chipotle peppers together in a small bowl.
- Add in the sauce and stir to coat the potato salad evenly. Taste and season with salt and pepper to your liking. Cover and chill the salad for ~30-60 minutes before serving. Happy eating!
Video
Notes
- Cook the potatoes properly: Cook the potatoes until just tender or al dente. If they are overcooked, your salad will turn out quite mushy.
- Salt the water: Cook the potatoes in salted water for a better flavor.
- Toss the potatoes: For added tanginess and flavor, remember to toss the cooked potatoes with vinegar and salt.
- Let the salad chill: Allow this vegan potato salad to chill for at least 30-60 minutes to let the flavors develop and meld together.
- Make extra sauce: If you prefer a more decadent, creamier potato salad, mix up a double batch of sauce.
- Keep it chilled: Make your vegan potato salad ahead of time, then keep it refrigerated and covered until you’re ready to serve it.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 24.3g | Protein: 3g | Fat: 13.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 198.2mg | Potassium: 559.7mg | Fiber: 3.5g | Sugar: 2.4g | Vitamin A: 365.2IU | Vitamin C: 30.9mg | Calcium: 43.3mg | Iron: 1.1mg
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