This classic vegan potato salad recipe is healthy and so easy to make! Made with creamy cashew mayo, it’s a must for any potluck or gathering. Gluten-free, dairy-free, and oil-free!
Don’t Overcook: You don’t want mushy potatoes. They should be al-dente. Cook them too long and they’ll just turn into a big pile of mush.
Make-Ahead: vegan potato salad is an excellent make-ahead dish so it’s very convenient if you like to meal prep.
This recipe is better the next day so for maximum flavor let it sit in the fridge overnight.
Want lower-fat or have a nut allergy? You can use my tofu sour cream as the base for the dressing.
Don’t rush this recipe. Let the potatoes completely cool before mixing everything together. Rome wasn’t built in a day and potato salad only takes 30 minutes so chill for a few minutes why building your masterpiece.
This vegan potato salad recipe is extremely versatile so get creative. Here are a few of my favorite additions I have used when making this great recipe.
Find it online: https://shaneandsimple.com/vegan-classic-potato-salad/