The Best Vegan Potato Saladfrom The Blender Girl cookbook
February 1, 2011
This vegan potato salad from The Blender Girl cookbook is the best potato salad! It’s creamy, crunchy, loaded with nutrients, and is incredibly delicious.
The Best Vegan Potato Salad
This vegan potato salad from The Blender Girl cookbook is the best potato salad! It's creamy, crunchy, loaded with nutrients, and is incredibly delicious.
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
- 2 3/4 pounds (1.2kg) potatoes, peeled and cut into 1-inch (2.5cm) cubes
- Celtic sea salt, to taste
- 1 bunch green onions (white and green parts), finely chopped
- 1 cup (140g) diced red bell pepper
- 1 cup (132g) diced celery (about 4 large ribs)
- 1 cup (150g) broccoli slaw (or 1 cup (145g) peeled, seeded, and diced cucumber)
- 1/2 cup (75g) diced red onion
- 1 bunch flat-leaf parsley, finely chopped
- Freshly ground black pepper
- 1/3 cup (80ml) filtered water
- 1/4 cup (60ml) extra-virgin olive oil
- 1 cup raw unsalted cashew, soaked and drained
- 3 tablespoons fresh lemon juice
- 2 1/2 tablespoons Dijon mustard
- 2 1/2 tablespoons stone-ground mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon prepared yellow mustard
- 1 teaspoon coconut sugar (For sugar-free use Lakanto or plain monk fruit)
- 1/2 teaspoon Celtic sea salt
To cook the potatoes, place them in a large pot and add cold water to cover. Add the salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 8 minutes, just until fork-tender. (You don’t want to overcook your potatoes, or you will end up with a mash rather than a chunky salad. Drain the potatoes, rinse them with cold water, and drain them again thoroughly. Allow them to cool completely.
To make the dressing, throw all of the dressing ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
To assemble the salad, transfer the cooled potatoes to a large bowl. Add the green onions, red onion, red bell pepper, celery, broccoli, and parsley. Pour on the dressing and fold in gently, keeping the potatoes as intact as possible. Season with salt and pepper to taste.
Serve chilled or at room temperature. The salad will keep in the fridge for up to 5 days.
Recipe from The Blender Girl cookbook.
Photo by Anson Smart.
Yeah – – This one’s a keeper!
Thanks! I think so too 🙂
This was yummy! The mayo is amazing…you would never think it was vegan. Soooo good!
I KNOW! LOVE that raw vegan mayo!!!
Oh my ‘F##*kin’ Mouth !! This is the most sublime salad I have ever eaten in my entire life. Recently my partner & I swore off dairy in protest to the barbaric treatment of ‘ Bobby Calves ‘ here in Oz. Who would know that dairy free would equal such a gastronomical heaven! You rock ‘ Blender Girl ‘… My partner Trent, my mom & sis who sampled your potato salad also were screaming for more!!! Cannot wait to try more of your genius. Please publish a book . Gotta have it in my collection… till then…. I’ll keep downloading & eating your recipes. Oink Oink….
LOL! Thanks Maria!
I am SOOOO glad you enjoyed it.
That is HUGE praise coming from you my vegetarian goddess! Love you xx
I normally don’t care for Potato Salad but this one is the exception. It is really YUMMY!
Thanks! Glad to be the exception 🙂
I am so excited to find people who eat like I do and are willing to share their recipes! =) Thanks!
I know! I love that too 🙂
I was wondering how to do mayo. I wonder no more. I love potato salad and this tastes like the Hellmanns mayo was used. I added olives and sweet relished. I can’t tell the difference from my old way od making potato salad.
I was surprised that the mayo tasted like the eggs and oil version using those ingredients but, it does. I had to make sure everything blended all the way because my first taste test, where I didn’t fully blend, had the cashew taste. After a thorough blend it tasted like the Hellmanns mayo I grew up on. I heard there’s a vegan butter I can make so that is a must to try.
Thanks Monique for sharing your experience!
I am SO pleased you enjoyed this recipe 🙂
This is just the most amazing potato salad I have ever had! Absolutely loved it and so did my friends. Yum yum yum!!!!
Aw thanks Melissa!
I LOVE this potato salad and am so pleased you and your friends did too 🙂
Lovely salad. Substituted the mayo with Vegenaise, as I don’t have a Vitamix–yet. Thanks for a fantastic recipe!
Yes! Vegenaise works really well in this recipe.
So glad you liked it.
Thanks for the feedback 🙂
I am going to make this recipie with Vegenaise
and I was wondering if anyone could tell me how much Vegenaise I should use. Thank you !
I would recommend about 1 1/2 cups of vegenaise. Start with 1 cup and add more to taste. Other people have used it with huge success with this recipe. Let me know how you go 🙂
LOL! Thanks Carrie.
I have to admit – I AGREE!
I am quite proud of how amazing this recipe is!
I am so pleased you enjoyed this.
I LOVE this recipe!
The more salt the better for me!
That is a HUGE compliment coming from YOU!
Yes! LOVE that idea of adding seeds.
Ha! I love that! It is hard to quit eating 🙂
Love your blend of this recipe!
Thanks for sharing 🙂
Thanks Sela. I am so glad you enjoyed it!
Great to be connected here and on Twitter!
Thanks Renee. Glad you enjoyed it.
Thanks Miss Meryl!
can someone tell me how many servings this potato salad makes? ty
This serves about 8 people. I have served up to 12 people when I have lots of other dishes and am using it as a side.
holy crow!!! made this tonight for a party tomorrow. fantastic!!! i am going to bed full bc i couldn’t stop eating it! thankfully there’s plenty left for the shin dig!!
OH….I am SO pleased you enjoyed this salad. I LOVE it too! It is such a winner.
Thankyou for taking the time to come back and comment. It is great to be connected in potato-loving heaven!
Ooh looks yummy! I am definitely going to be trying out your mayo recipe!!! 🙂
Great! That mayo is a winner…and it is SO good in this salad. I can’t wait to hear what you think!
LOL! Hope you enjoyed it Melissa.
Hope you tried it and enjoyed it Helen.
Delicious recipe! Have made it twice in the past month and it was a hit each time. Thanks!
Thanks Amy. I really appreciate you taking the time to leave a comment and share your experience. Glad you enjoyed this potato salad. I LOVE this recipe.
This looks wonderful! I’m going to try making it with vegenaise for a camping trip. So excited!
Awesome. Yes. This recipe is great with vegenaise.
Im sorry but this is not a vegan potato salad….this is misrepresented as a vegan dish when in fact it is not…mayo contains eggs…
In the ingredients it gives a vegan brand name of mayo….
Raymond, please read the recipe. This is absolutely vegan. I have suggested a vegan mayo, and the recipe actually contains a home-made cashew and cauliflower based mayo that is egg-free.
Raymond, this is a absolutely a vegan potato salad and has not been misrepresented at all. The mayo that is used in the recipes is from the site and is raw and vegan and contains no egg.
Excited to eat
Yes. This recipe is so awesome. I am addicted to it.
I made this salad yesterday and just wanted to thank you for the great recipe! It was so delicious and crunchy! My boyfriend was so surprised that it was vegan and that the mayo was made of cashew nuts. So so good!
Oh. I am so pleased you enjoyed it. This is one of my all-time favourite recipes. I was allowed to include 10 recipes from my site in my book and this was at the top of my list with the cauliflower soup. YUM!
Oh, what a lovely compliment. It’s my favourite potato salad too. I am so glad you enjoyed it.
I made this today, it is absolutely delicious. Best potato salad ever.
Thanks Nicole. I love it, too.
I made this salad as part of my Easter meal. It was pretty and it tasted great! I will definitely make this again.
I am so glad you enjoyed it. This is one of all-time favorite recipes! And one of the recipes I get the most emails about.
This is by far the best vegan potato salad recipe I have ever attempted, it’s not my go to favorite. Even the non-vegans at our parties want the recipe & request I make it for functions. I add about a tablespoon of dill weed to it and top it with a dusting of smoked paprika. Truly amazing!
Oh, I am so pleased Jen! Thankyou for sharing your experience!
I think she means it’s NOW her go-to favorite!!!!
Ha! Yes! Thanks Berta 🙂
I’ve made this a few times varying the ingredients slightly, I add chopped chives and use spring onions, I also add a good dollop of plain soya yoghurt to the dressing.
Love your tweaks. Thanks for sharing. Love the addition of chives and yogurt.
Making this for the 2nd time tonight! This is truly one of my favorite vegan dishes of all time. I use Just Mayo vegan mayo. Can’t thank you enough for this recipe!
Oh, I am so pleased you are enjoying this recipe so much. It is one of my all-time favorites, too. Great to know about the Just Mayo in the recipe. Thanks for sharing.
Ha! So glad you enjoyed it. I LOVE this salad!
Finally I found the potato salad I remember from pre vegan days. Thank you so much for this recipe. I have made it a few times already and it will be used a lot this summer.
I am so pleased you’re enjoying it. This is one of my all-time favorite recipes. It is always a huge hit everywhere I go.
Would the mayo be all right without the oil?
No, sorry, you do need the oil to emulsify everything and get a rich creamy consistency. It doesn’t have the same richness without it.