This easy vegan potato salad is the perfect dish to bring to any bbq this summer. It is creamy, hearty, and full of fresh summery herbs. This dairy free potato salad is a refreshing side dish to accompany all those veggie burgers and sausages you are going to eat this summer. The potatoes are boiled, cooled and then tossed in a creamy vegan salad dressing and topped with fresh basil and dill. You truly can’t go wrong with the flavours in this herbed potato salad.
Why You’ll Love This Dairy Free Potato Salad
- This dairy free potato salad is simple to make. It takes less than an hour to make this creamy vegan potato salad and requires just a few ingredients that you most likely already have in your pantry.
- This is the perfect summer side dish to bring to any BBQ. The best part is that you don’t have to turn the oven on to make this recipe. The stove needs to make a quick appearance but not so long that it will heat the house up.
- The vegan potato salad dressing is the real star of the dish. It’s loaded with flavour and is velvety smooth. Paired with the fresh dill and basil, this vegan dressing is next level.
How To Make Vegan Potato Salada
To make this vegan classic potato salad, you actually don’t need that many ingredients. You need potatoes, fresh basil, fresh dill, green onions, and then a few things for the dressing. Cashews are what makes this salad dressing creamy and it’s important to soak them beforehand so they are soft and easy to blend. Then you need dijon, olive oil, maple syrup, capers, salt and pepper, lemon juice, and garlic. Blend everything together in a high-speed blender and you will have the smoothest, creamiest dressing.
The potatoes are easy enough to make. Simply wash, chop, boil, and cool them. Toss them in the fresh herbs and green onion and then drizzle that savory dressing all over them. I highly suggest placing the dairy free potato salad in the fridge before eating it, so that you serve it nice and chilled, as classic potato salad should be.
What Should I Serve Potato Salad With
- Grilled BBQ Tofu Skewers
- Sweet Potato and Lentil Patties
- Black Bean Burgers
- Pulled Pork Sandwiches with Jackfruit
Don’t Overcook The Potatoes
A little wisdom for you as you are scrolling through this blog post. Don’t overcook the potatoes. Just don’t. There is nothing worse than a flaky, crumbly potato, especially in a potato salad. So watch the potatoes like a hawk and if you are uncertain, check them every five minutes! You want this vegan potato salad recipe to rock, so watch those taters!
Be ready to make this herbed potato salad on repeat this summer. It’s a potato-lovers dream dish with a creamy vegan dressing and fragrant herbs to top it all off. This chilled dairy free potato salad is simple to make, and it doesn’t compromise on flavour or texture. All your non-vegan friends will be shocked the dairy was left out of this dish.
Creamy Vegan Potato Salad
Ingredients
- 1.5 lbs mini potatoes (roughy 4 cups chopped into quarters)
Dressing
- 1/3 cup raw cashews (soaked for 20 minutes in hot water)
- 2 cloves garlic
- 1 tsp maple syrup
- 6-7 tbsp water
- 2 tsp capers
- 2 tbsp lemon juice
- 2 tsp dijon
- 2 tbsp olive oil
- salt and pepper to taste
Other
- 1/4 cup fresh basil (chopped)
- 3 tbsp fresh dill (chopped)
- handful of chopped green onions
Instructions
Dressing
- Soak the cashews in hot water for 20 minutes, then drain the water and add the cashews to a high-speed blender. Add the rest of the dressing ingredients to the blender as well. Blend until smooth.
Potatoes
- Wash and chop the potatoes into quarters.
- Bring a large pot of water to a boil, then add the potatoes. Boil until a fork easily goes through the potatoes (10-15 minutes).
- Drain the water and let the potatoes cool.
- Add the cooled potatoes to a large bowl. Then add the fresh basil, dill, and green onions. Toss together.
- Next, add the dressing, and toss until the potatoes are evenly coated. Place in the fridge for at least ten minutes before enjoying (not necessary but highly recommend the salad to be chilled before eating).
- Store the salad in an airtight container in the fridge for a few days. The dressing can remain in the fridge as well if you have any remaining.
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I know this is going to become a favourite and a “go-to ” recipe for me! Mmmmm….